Place the vegan butter in the freezer and allow it to get very cold. Vegan butter comes to room temperature faster than regular butter, so if at any point your crust is getting sticky and hard to work with, place it back in the refrigerator or freezer.

Once it is very cold, chop into cubes.

In a food processor place flour and salt and pulse twice to combine.

With the food processor running add in cubed butter and stop once it is all added. It should be the consistency of fine sand.

Transfer flour mixture to a large bowl and slowly add in ice water.

Because I live in such a dry climate (hello Rocky Mountains!) I always need extra water to bring my crust together. Start with half a cup and add more as needed.

Using a rubber spatula combine in the bowl as best you can.

At this point I prefer to pour out the crust onto the counter or large cutting board to finish combining but you can leave it in the bowl if you prefer.

Using your hands, knead the dough and form into two equal size discs.

Wrap tightly in plastic wrap and place in the refrigerator to stay cool. Approximately 1 hour. *

Add blueberries, sugar, flour, cornstarch, lemon juice, and zest into a medium saucepan. Give a quick stir.

Turn the heat on medium/low and stir. Once the berries start to heat, smash them using a potato masher or the back of a wooden spoon, to release some juices. You do not want all of them smashed but enough to make the mixture juicy.

Turn the heat to simmer and allow to thicken slightly. About 5 minutes.

Remove from the heat and let sit until the pie crust is ready.

Preheat the oven to 425.

Using a well floured surface roll out 1 disc of pie dough into a circle about 1 inch larger than your pie pan.

Place into the pie dish, form and crimp the sides using your fingers or fork.

Pour in blueberry mixture and set aside while you roll out the second disc.

Remove the second pie crust disc from the refrigerator and roll out.

Feel free to decorate the pie top as desired. I usually do a lattice top but you can use pie cutters, or keep it whole. But if you keep it whole make sure to poke some holes in the top to let the steam vent out of the crust.

Pinch the edges to seal the sides and brush with almond milk.

Sprinkle with raw sugar if desired.

Place on the middle rack in the oven and bake at 425 for 15 minutes.

After 15 minutes reduce the temperature to 375 and bake for 35 minutes.

When it is done the filling will be bubbling and the crust is browned.

Allow to cool.

Serve with vegan whipped cream, ice cream, or all by its delicious self.

Pie keeps at room temperature for 3 days or in the refrigerator for 1 week.