Begin by preheating your oven to 425 degrees F
In a medium bowl whisk together
1 1/4 Cups all purpose flour
1/8 tsp. salt
Add 1/8 Cup coconut oil and stir with a fork into the flour until it makes small pea size crumbles
Add 2-4 Tbs water a little at a time while stirring the flour mixture with a fork
Stir just until moistened and forms a ball of dough
Form into a ball with your hands
Place it in the middle of the oiled parchment
Flatten the dough into an even, thick, round shape
Place the upper layer of oiled parchment over the flattened dough
Roll into a circle 2 inches wider than the circumference of your pie plate
Remove the top parchment piece and invert the crust into the pie
Arrange the dough in the pie pan so an even amount of dough falls over the pie plate evenly all around
Flute the edges and place either pie weights or beans in the bottom to prevent bubbling
Bake at 425 degrees F for 10 minutes
Lower the temperature to 350 degrees F and bake for an additional 25 minutes or until lightly golden brown
Your vegan pie crust is now ready for your no bake filling