To make the pie crust, place the flour, salt, and sugar in the bowl of a food processor fitted with an S blade. Pulse to combine.
Add the coconut oil and pulse until the mixture is crumbly and will stick together when you pinch it between your fingers.
Pulse in a ⅓ of cup water and continue pulsing until the dough is visibly starting to come together in the food processor. If necessary, add a little more water until the texture is right. Crumbs are OK but the dough should come together in a ball easily.
Turn the dough onto a clean, dry surface that has been dusted with flour.
Use a rolling pin, roll the dough into a large circle, enough to cover your pie pan. Add a dusting of flour if the dough is sticking.
Gently lift the dough onto your pie tin pressing down to line the tin.
Squeeze the edges to make a puckered pattern. Refrigerate crust for 30 mins and pre-heat the oven to 220 degrees C.
To bake, prick the base several times with a fork and line the crust with foil. Fill the crust to the brim with baking weights, dried beans or uncooked rice. Bake for 20 minutes before removing the foil and weights. Brush the top of the pie crust with soy milk before returning to the oven for another 10 to 12 minutes until cooked. Remove from the oven to cool.