You've asked how to make the perfect vegan pie crust, so I'm sharing "The Perfect Vegan Pie Crust" recipe because I think this really is genuinely perfect.
Note: This recipe makes two to three pie crusts, which can be frozen as long as they are tightly wrapped in heavy-duty aluminum foil or freezer-weight plastic wrap and sealed in a freezer bag for later use.
1 1/2 cup Crisco vegetable shortening
3 cups all-purpose flour
1/4 cup aquafaba
1 tablespoon white distilled vinegar
1 teaspoon salt
5 tablespoons cold water
In a Food Processor
Pour the aquafaba into the flour/shortening mixture. Add the vinegar, five tablespoons of water, and salt. Stir together until all of the ingredients are combined.
Separate the dough in half or thirds (depending on how thick/thin you want the result of your pie crust). Form 2 or 3 balls of dough, then place each into a large Ziploc bag. Use a rolling pin to slightly flatten each dough ball to about 1/2 inch thick to make it easier to roll them out later. Seal the bags and place them in the freezer until you need them. (If you plan to use the dough immediately, chill it in the refrigerator for 10 to 20 minutes.
From Frozen: When ready to use the dough, remove it from the freezer and allow it to thaw at room temperature for about 20 minutes.
Remove the dough from the plastic bag and roll the dough onto a floured surface, beginning at the center and working your way out. Sprinkle a thin layer of flour over the dough if it's too moist. If the dough is sticking to the countertop, use a metal spatula, carefully scrape it up, add more flour to your surface, flip it over, and continue rolling until it's about 1/2 inch larger in diameter than your pie pan.
Using a spatula, lift the dough from the counter's surface into the pie pan. Press the dough against the corner of the pan. Then go around the pie pan, pinching and tucking the dough for a rippled edge.
To prebake a single pie dough: Preheat the oven to 375°, and bake for 10 to 12 minutes until golden.
