2T. granulated white sugar OR blonde coconut sugar
2sticks Earth Balance Vegan Buttery Sticks, cold and cut into small pieces
1/2cupvery cold water*(I believe this is the trick to a good pie crust, water and butter must be cold) I start with ice water and measure out 1/2 cup after the water has been with ice for a few minutes.
For the Filling:
Four large eggs
1/2cupunsweetened non-dairy milk(I use almond)
1/4cupnon-dairy plain yogurt(I use So Delicious)
3/4cupbroccoli florets, cut small
1/2cupshredded Daiya cheese(I used the jack wedge and shredded it)
1/2t. black pepper
1/4t. sea salt
1/4cupPhoney Baloney's coconut bacon
Instructions
Preheat oven to 375 degrees.
For the Crust:
Mix flour, salt and sugar together. Add Earth Balance and break up with pastry cutter or two forks. Do not completely mix in the Earth Balance, you should still be able to see pea size chunks in the mixture. Begin adding the cold water, just a little at a time until you reach the texture of pie crust dough.
Divide dough into two equal balls and chill between two sheets of plastic wrap for 30 minutes. Instead of rolling out on a floured surface, I simply roll my dough between the sheets of plastic wrap. Roll out to the thickness of pie crust. (You will only need one crust for this recipe, so you now have a bonus crust. You can freeze it as a disk of dough or you can roll it out into a pie pan and freeze as a ready-to-fill pie crust.)
Place rolled out dough in an 8" or 9" pie pan. Finish edges of crust any way you would like. With a fork, prick a few holes in the bottom of the crust. Bake at 375 degrees for 10 to 12 minutes. Prepare filling while crust is baking.
For Filling:
In a medium size bowl, whisk together eggs, milk and yogurt.
Add in all remaining ingredients, mixing to combine.
Pour into par-baked crust.
Bake at 375 degrees for 20-25 minutes, until filling is set.