• Before starting: be aware that this recipe will yield either one 11-inch pie crust or two 8-inch pie crusts.

Shortcrust Pastry Version

• Called "pâte brisée" in French, this version of the crust is best used to make savory tarts. It has a crunchy and slightly crumbly texture.
• Add the softened vegan butter to a bowl and cream it for about 1 minute using a spatula or the beater attachment of a stand mixer.
• Next, add the flour, and salt, and knead for about 2 minutes or until it looks like a coarse meal.
• Pour in 2 tablespoons of water and knead again. If the dough appears too dry, add more water, one tablespoon at a time, until it forms a firm but not crumbly dough. Shape into a ball and flatten into a thick disc.
• You can then flatten the dough on a floured surface and use it to make tarts or pies!

Sweet Crust Pastry Version

• Called "pâte sablée" in French, this pastry has a more flaky and sandy texture and is sweetened. It's best used in desserts like chocolate or fruit tarts.
• In a mixing bowl, whisk together the flour, powdered sugar, and salt.
• Add the diced cold butter and cut it into the dry ingredients using a pastry cutter or the beater attachment of a stand mixer. Alternatively, you can also use your hands.
• Once the texture looks like fine semolina, add 1-2 tablespoons of cold water and mix the dough. If the dough appears too dry, add one more tablespoon of water at a time until it comes together. The dough should be soft but not sticky. If it's sticky, add a bit more flour.
• Shape into a ball and flatten into a thick disc. You can then flatten the dough on a floured surface and use it to make sweet pies!

To Blind Bake

• Preheat your oven to 355°F (180°C).
• Roll out the dough: Place the disc of dough on a working surface and roll it out into a ¼-inch thickness.
• Next, transfer the dough to your pie plate and cut off the excess dough, leaving about a ½-inch overhang. Gently press the dough into the sides.

  If there is still excess dough, trim it using a pair of scissors or run the rolling pin on the edges of the plate to cut it off.
• Prick the bottom of the dough with a fork. This will allow the steam to escape and prevent the crust from puffing up.
• Cover the bottom of your pie crust with a round piece of parchment paper and top with pie weights or dry beans.
• Bake for about 15 minutes or until the sides are slightly golden brown. Next, remove the weights and the parchment paper and bake for another 12-15 minutes.
• You can then fill the pie crust with chocolate ganache, pastry cream, fresh, fruits, etc!