Preheat oven to 350°F.

Start by making the crust. In a medium sized bowl, whisk together the flour, sugar, and salt.

With a pastry cutter or your hands, thoroughly and evenly mix in the vegan butter until the dough starts to clump. Then transfer to a work surface or a cutting board to continue to knead until a dough forms.

Place the dough back in the bowl, cover, and chill in the fridge for 30 minutes to 1 hour.

Remove the dough from the fridge and place it on a floured work surface to roll out with a rolling pin.

Place the dough in a lightly greased pie dish and if you like a crispy crust, pre-bake your pie shell at 350°F for around 10 minutes or until the pie crust looks about half-baked - dry but still doughy.

To make your pie filling, in a mixing bowl, blend together all of the ingredients until smooth, completely and thoroughly mixed.

Pour the filling into pie crust and place it in the oven.

After half of the cooking time, around 20-25 minutes, check the edges of the crust to see if they are golden brown.  If they are, wrap the edges in aluminum foil to prevent overcooking.

Also, check the pie filling just to see how far along it is. Give it a little jiggle - when the top holds together and jiggles together your pie is done (this will take up to 45 minutes). If the center of your pie has more movement than the edges, continue to bake the pie for longer.

Check the pie again at around 40 minutes, gently jiggle the pie again.  Once the top of the pie filling is starting to look even, remove from the oven for it to continue to set.

Allow the pie to cool for around 4 hours before serving.

Garnish with non-dairy ice cream or non-dairy whipped cream for a special touch!