In a large bowl, sift together dry ingredients. Remove vegan butter from refrigerator and dice into workable pieces. Cut the butter into the dry mixture, using your fingers to crumble the dough. Add cold water 2 Tbsp at a time and continue to work with fingers. Once the dough has reached a consistency where it will hold together, roll onto a countertop and work into a ball. Wrap in plastic wrap and chill for at least 2 hours. When ready to use, roll out on a lightly floured surface into a sheet about 1/4-inch thick. If it is difficult to roll, try rolling the dough between two pieces of wax or parchment paper.