First, mix together the flour, sugar, and salt in a large bowl.
Add in the vegetable shortening and use either a fork or pastry cutter to slice the shortening into the flour. Continue mixing until you reach a crumbly texture, where the shortening is the size of small peas.
Add in 4 tablespoons of cold water and mix until a ball of dough forms. If the mixture is still too dry, add in one more tablespoon of water. Only mix until a dough comes together, do not over mix!
Place the dough on a floured work surface and roll into a 12-inch circle. Carefully transfer the dough to a pie pan and press gently to secure in place. Patch any holes in the dough and flute the edges if you’d like.
Feel free to use this vegan pie crust right away or store it in the refrigerator until ready to use!