Combine the almond milk and apple cider vinegar and set aside. This makes a nice buttermilk substitute. It’s the secret sauce to vegan baking.
In a food processor, pulse together the flour, sugar, and salt until combined. Next add the coconut oil and blend it until all the lumps of oil are smoothed out.
With the food processor still running, slowly add your buttermilk concoction from step 1 until until the dough starts to stick together. It’s okay if you don’t use it all, and if you need just a little more liquid you can add a tsp. or two of ice water.
On a floured surface, work your dough into a ball, then set it aside while you prep the vegan blueberry pie filling.