With just three store cupboard ingredients, you can make this cheap and easy vegan pastry in no time at all.
This dough provides 949 kcal, 15g protein, 116g carbohydrate (of which 1g sugars), 46g fat (of which 6g saturates), 6g fibre and 2.5g salt.
Preheat the oven to 200C/180C Fan/Gas 6.
Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs.
Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball.
Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter.
Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps.
Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned.