Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Salt
• 8 Tbsp Vegan Margarine cut into pieces
• 1 Tbsp Flaxseed Meal + 3 Tbsp Water, allowed to sit until thick and gelatinous
• 2-4 Tbsp Ice Water

• 6 Tbsp Vegan Margarine very cold
• 1 1/2 cups Unbleached White All-Purpose Flour
• 1/2 tsp Salt
• 2 tsp Sugar
• 2 1/2 Tbsp vegetable shortening very cold
• 3-5 Tbsp ice cold water

• 3 Tbsp Flaxseed Meal + 9 Tbl Water, allowed to sit until thick and gelatinous
• 3/4 cup Dark Corn Syrup or Brown Rice Syrup
• 2/3 cup Sugar
• 1/4 cup Vegan Margarine melted
• 1 1/2 cups Pecans some chopped, some left whole for decoration if desired

Instructions

1. Prepare either dough by placing all ingredients (except water) into a food processor and pulse until a coarse meal forms. Add the water 1 tablespoon at a time just until the dough starts to form.
2. Shape into a disk, wrap in plastic and chill until ready to use.
3. On a floured surface, roll the dough to 1/4-inch thick and place into a pie dish, crimping edges.
4. Preheat oven to 350°F. 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.
5. Bake 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.
6. Store in the refrigerator.