Instructions
In a food processor, pulse the flour, arrowroot starch, and sea salt for 30 seconds to mix. Add in the cubed vegan butter, and pulse again until the mixture becomes a crumble.
Secure the lid back on, and remove the food processor sleeve. Turn the food processor on, and carefully pour in the chilled water while the food processor is blending the pie crust. It should form one large dough ball.
Turn off the food processor and remove the dough. Form the dough into a large flat disk, and wrap it in parchment paper or plastic wrap. Chill in the fridge for 20 minutes. While the dough is chilling, preheat the oven to 400F and grease a 9 pie dish with coconut or olive oil.
Instructions
In a food processor, pulse the flour, arrowroot starch, and sea salt for 30 seconds to mix. Add in the cubed vegan butter, and pulse again until the mixture becomes a crumble.
Secure the lid back on, and remove the food processor sleeve. Turn the food processor on, and carefully pour in the chilled water while the food processor is blending the pie crust. It should form one large dough ball.
Turn off the food processor and remove the dough. Form the dough into a large flat disk, and wrap it in parchment paper or plastic wrap. Chill in the fridge for 20 minutes. While the dough is chilling, preheat the oven to 400F and grease a 9 pie dish with coconut or olive oil.