I decided to try my first non shortening, no trans fat, vegan pie crust and it turned out splendidly. I've never had a pie crust that was this cooperative with me until this recipe. Below is the link to the step by step video for making it. Instead of vegetable oil I used EVOO (extra virgin olive oil).
This pie crust was solid, held together perfectly without falling apart when cutting into it, while still achieving flawless flakiness
I thought it would be oh so ironical of me to put apples on the top of my blackberry pie
The second apple cut out bled a bit, so I just termed the deviant apple a muffin