This is my go-to pastry crust recipe for pies and tarts. This is a no-fail, always flaky, buttery vegan crust you'll use over and over again!
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup (8 tablespoons) vegan butter alternative (such as Earth Balance buttery sticks)
1 tablespoon extra virgin olive oil
Add flour and salt to a medium mixing bowl and stir with a fork.
Cut in vegan butter and olive oil using clean fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces.
Add ice water (without ice) one tablespoon at a time and stir with a fork or clean hands after each addition until the dough holds together in your hands. Note: The amount of water will vary each time depending on the humidity of the day and other environmental factors, but it will be most likely somewhere around 4-6 tablespoons.
Shape dough into a disc or rectangle depending on the final shape you want to achieve.
At this point you can wrap and refrigerate the dough until ready to use, or freeze for up to 6 months. Note: refrigeration is not necessary before rolling and baking dough.
Roll dough out to a 1/4" thickness using a rolling pin on a lightly floured surface. Dust with more flour and flip/turn dough as needed while rolling it out.
Bake as directed for the recipe you are making.
Recipe by Fare Isle at https://fareisle.com/vegan-blood-orange-custard-tart/