3 cups flour
1 1/2 teaspoons salt
1/2 cup olive oil + 2 capfuls
10-14 tablespoons *ice-cold* nondairy milk (I use oat milk; you can substitute with ice-cold water)
1. In a bowl, mix together the flour and salt. (You could also use a food processor.) With a fork, thoroughly stir in the olive oil a little bit at a time until it looks like little "pebbles".
2. Add the cold liquid, stirring in one tablespoon at a time. Stop adding liquid when the crust is just barely holding together (still crumbly, but you could make it stick together if you tried to ball it up).
3. Take half of the crust and roll it out flat on a piece of baking paper. Flour your hands, surface and rolling implement as often as needed to prevent sticking.
4. Repeat with second half. Now you have your top and bottom crusts. Poke the crust with a fork. If you're filling this with a no-bake pie, bake shell in 400 degree F oven for 15 minutes.
My husband and I have made this recipe over a dozen times by now, and it never fails to disappoint. We often combine this recipe with the Incredible This-will-become-your-favorite Veggie Pot Pie.
Source of recipe: This is a modified version of Diana's Desserts Vegetarian Pie Crust.