This amazing gluten-free vegan pie has an incredible vegan gluten-free pie crust and exquisite filling. Serve with ice cream. Pie lovers: this is for you!
For the dough, Mix dry ingredients together.
In your food processor, add the fats cut up into large pieces (about 1 Tbs size) and pulse 15-20 times. Add vinegar and pulse 5 times more. Add water, holding back a tablespoon or so, and pulse 10 times. Add more ice water if needed. (The dough should feel very soft and somewhat sticky.)
Scrape the dough out of the food processor and quickly pull it all together into a large ball about the size of a softball. Divide the dough in half and wrap each half in plastic and form into a chubby disk about the size of a hockey puck.
With the plastic still on, place the pin in the middle of the dough and drape the dough over the pin until both edges meet. Carefully peel what was the bottom piece of plastic off.
Place the pin with dough in the center of the pan/plate and roll it off to the other side. You may need to help it along with your hand. The remaining piece of plastic will now be on top. If there are any rips or tears in the dough, carefully move them back together with your fingers on the plastic. When all the dough is relatively one, carefully take off the remaining piece of plastic.
Mix filling again, and then place into the chilled crust. Dot with a little bit of vegan butter and set aside.
Roll out the 2nd dough disk if you are making a double crusted pie. Trim and crimp the edges of the pie. Sprinkle with the remaining coconut sugar.