In a bowl, mix flour, powdered sugar and salt.
Add the vegan butter cubes and mix to a sandy texture.
Add the vinegar and water and knead until combined. Form a wheel shape, wrap in cling film and refrigerate for 30 hours to set.
After 30 minutes, place baking paper, flour it a little and roll out the dough on it with a rolling pin until a thin layer is obtained.
Lift the thin dough with the help of the baking paper and place it on the pie pan. Tighten the dough to the bottom and sides of the pan and cut edges. Poke holes at the base with a fork and refrigerate for another half hour.
Take baking paper and cut it into a circle of suitable size. Place the paper on the dough and pour over the uncooked beans to create weight.
Bake in a preheated oven at 170 ° for about 30 minutes. After 30 minutes, remove the weight from the beans and continue to bake for another 30 minutes until slightly golden and the bottom of the pie is completely baked. Remove from the oven and allow to cool.