Directions

Step 1: Make the vegan pie crust dough

In a large bowl, mix flour and salt; cut in butter-style sticks until crumbly. Gradually add ice water, tossing with a fork until the dough holds together when pressed.

Divide the dough in half using a pastry cutter or sharp knife. Shape each part into a disk, then wrap and refrigerate for one hour or overnight.

Step 2: Prepare the filling

For the filling, start by peeling and slicing the potatoes and carrots. Cube and slice these into bite-sized pieces. Then place in a small saucepan, and add enough water to cover the vegetables. Bring to a boil. Reduce heat and cook, covered, for 8 to 10 minutes or until crisp-tender. Drain away the water.

Step 3: Cook the vegetables