Crust

1. Remove your vegan butter from the refrigerator. Using a sharp knife, cut the butter into small cubes. Place the butter in a freezer-safe container and set it in the freezer to chill for at least 10 minutes.
2. In a food processor, combine flour, sugar, salt, and chilled vegan butter pieces. Pulse the mixture just until the vegan butter is processed into pea-sized pieces. Do not over-process.
3. Process in ice water, 1 tablespoon at a time, until the dough begins to come together. It’s okay if small vegan butter pieces are visible in the dough.
4. Pour the dough out onto a floured work surface. Shape the dough into a disk, wrap it in plastic wrap, and place it into the refrigerator for 30 minutes to set.
5. Remove the dough from the refrigerator and allow it to rest for 10 minutes. Grease a pie pan, preheat the oven to 400°F, and sprinkle workspace and rolling pin lightly with flour. 
6. Flour a clean work surface and roll out the dough from the center to the edges, picking up and rotating the dough as you go. It should be about 13 inches in diameter. Keep the work area and rolling pin floured to prevent sticking. Wrap the dough around the rolling pin and unwrap it into a greased pie pan.
7. Gently press the crust into the pan and up the sides. Trim the dough to about 1 inch beyond the edge of the pan. Turn the edge of the pastry under and press with your thumb and pointer finger to crimp around the edge forming a pattern. Crimp the edges as best you can to ensure that the crusts stick together.
8. Using a fork, prick the bottom of the crust. Place a piece of parchment over the crust and cover the bottom with pie weights, dry beans, or rice. Place the pie pan onto a large-rimmed baking sheet. Bake for 15 minutes. Remove the parchment paper and pie weights. Set aside.

Filling

1. Lower oven to 350°F.
2. Sift the cornstarch into a high-speed blender. Add all of the remaining ingredients and blend for about a minute or until smooth.
3. Pour the filling into the crust and spread it smoothly with a spatula.
4. Bake for 40-55 minutes. Remove and cool completely. For best results, chill in the refrigerator overnight to set.
5. Serve with your favorite vegan whipped cream, and enjoy!