2 cups (300 grams) all-purpose flour

2 teaspoons sugar

1/4 teaspoon fine sea salt

12 tablespoons (1-1/2 sticks/168 grams) unsalted vegan butter, grated on a large-hole grater and frozen until very cold

1-1/2 teaspoons (7 ml) apple cider or white vinegar

4 tablespoons (45 ml) ice cold water

In a large mixing bowl, whisk together the flour, sugar, and salt. Alternatively, pulse in the bowl of a food processor just to combine.

Add the vegan butter shreds and, using your fingers, toss and lightly pinch the mixture until the mixture is sandy but with some small pea-size bits still visible. If using the food processor, pulse a few times until the mixture is sandy but with some small pea-size bits still visible.

Add the vinegar and water. Toss with a fork until the liquid has been absorbed. Continue stirring, in a quick circular motion, until the mixture starts to come together in a shaggy mass. Alternatively, pulse the mixture in the food processor for 60-90 seconds where the dough will almost form a ball in the last few seconds.

Divide the dough into two rough balls and flatten as best you can into 2 discs about 1-inch thick. Wrap each disc tightly and then flatten a bit more to create a more solid disc.

Let rest in the refrigerator for at least 30 minutes, or up to 3 days, before rolling out.