1Tbl Flax Meal + 3 Tbl Waterallowed to sit until thick and gelatinous
2to 4 Tbl Ice Water
FOR THE TRADITIONAL PIE CRUST:
6Tbl Vegan Margarinevery cold
2-1/2Tbl Vegetable Shorteningvery cold
3-5Tbl Ice Cold Water
FOR THE PECAN FILLING:
3Tbl Flax Meal + 9 Tbl Waterallowed to sit until thick and gelatinous
3/4CDark Corn Syrupor Brown Rice
1-1/2CPecanssome chopped, some left whole for decoration if desired
Prepare either dough by placing all ingredients (except water) into a food processor and pulse until a coarse meal forms. Add the water, 1 Tbl at a time just until the dough starts to form.
Shape into a disk, wrap in plastic and chill until ready to use.
On a floured surface, roll the dough to 1/4" thick and place into a pie dish, crimping edges.
For the filling, combine all ingredients stirring to combine.
Fold in the chopped pecans at the end and pour into prepared pie crust.
Lastly, top with whole pecans, if desired.
Bake at 350 degrees until dark, thick and bubbly. About 55-70 minutes. It will still be liquid-y until it cools. It will continue to set until it comes to room temperature. For a clean slice, refrigerate for one hour.