Vegan Chocolate Derby Pie

For crust, in large mixing bowl or in food processor, combine flour and salt and whisk or pulse briefly until combined.

Sprinkle diced butter evenly over dry ingredient mixture. Use two forks to cut butter into dry ingredients until butter is evenly dispersed into pea-sized (or smaller) bits. If using food processor, briefly pulse butter together with dry ingredients 5 to 7 times until butter is evenly dispersed into pea-sized (or smaller) bits.

Transfer mixture to large mixing bowl. Sprinkle dough evenly with ice water and use spatula to quickly mix water into dough until it is evenly combined and dough begins to form moist clumps. (If the dough is not sticking together, add 1 or 2 more tablespoons of water to help it clump.) Try not to overmix dough.

Using hands, quickly pack dough into ball, then flatten ball into 3/4-inch thick disk.

Wrap dough in plastic wrap and refrigerate at least 1 hour, or up to 3 days, until ready to use.

Preheat oven to 350 degrees F.

Grease 9-inch pie pan with vegan butter. Press 2/3 of dough into base and edges, making dough as even as possible.

Using rolling pin, on work surface, roll out remaining 1/3 of dough for pie top and set aside.

For filling, in medium mixing bowl, combine all filling ingredients and stir until well combined.

Pour filling into prepared crust. Add top layer of rolled-out dough on top of pie, trimming or stretching to fit.

Bake 35-45 minutes, until center is set and pie doesn’t jiggle when shaken. (Note: The consistency will be soft, but firm enough to slice when cooled.)

Allow pie to cool completely before cutting.