Preheat the oven to 350 degrees F. To make the pie crust whisk together the flours and salt, then cut in the butter and coconut oil and knead gently until a dough forms. Press the dough into a 15×10 jelly roll pan. The crust is just enough to cover the bottom of the pan, so if you want crust up the sides you can double the recipe or make the pie crust cut outs like I did. Poke holes in the crust and bake the crust for 5 minutes then remove from the oven.

To make the filling, add all of the filling ingredients to a food processor or blender and blend until smooth. Spread the filling over the crust. Bake the pie for 30-35 minutes. Allow the pie to cool on a wire rack to room temperature and then place in the refrigerator uncovered to chill overnight.

If making the pie crust cut outs, whisk the flours and coconut sugar together, cut in the butter and the ice cold water to form the dough. Roll out the dough and use whatever cookie cutter shapes you’d like. Use the plant milk or vegan butter as an “egg wash” and brush over the shapes then bake in the oven for 15 minutes (they likely won’t brown too much so don’t overbake). Top the pie how you’d like or serve one cut out per piece of pie as you serve! Serve with dairy-free whipped cream if desired.