• Start by whisking together the all-purpose flour, cake flour, and salt in a large mixing bowl to ensure the dry ingredients are evenly combined.
• Add the cold, cubed vegan butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This rough texture is key for a flaky crust.
• In a blender, mix the apple cider vinegar, tapioca starch, and chilled aquafaba together for 90 seconds on high speed until the starch is completely dissolved and the mixture is bubbly.
• Pour the wet ingredients into the flour and butter mixture. Using a fork, gently mix until the dough starts to come together. Be careful not to overmix; stop when the dough is just combined. There should still be some tiny bits of butter.
• Divide the dough in half and press each half to flatten it into a disk. If the dough seems too sticky, lightly flour your hands or add a bit more flour to the dough. If it's too dry and crumbly, add a bit more aquafaba.
• Place the dough in a sealed container. Chill in the refrigerator for 10 minutes. This resting period allows the gluten in the flour to relax, and the fat to harden, making the dough easier to roll out while still providing a rustic, flaky crust.

Baking Instructions:

• Preheat the oven to 400°F (205°C).
• After chilling, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. This makes it easier to roll out without cracking.
• On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and about ⅛ inch thick (about 30 cm. by 3 mm. thick). Carefully transfer the rolled-out dough to a 9-inch pie dish. Gently press the dough into the dish, making sure it fits snugly against the sides and bottom. Trim any excess dough from the edges, leaving about a half-inch overhang. Tuck the overhang under and crimp the edges as desired.
• Prick the bottom of the dough all over with a fork. This prevents the dough from puffing up in the oven. Chill the shaped crust in the refrigerator for 10 minutes before baking.
• Place a piece of parchment paper or aluminum foil over the chilled crust and fill with pie weights, dried beans, or uncooked rice to keep the crust flat during baking.
• Bake the crust in the preheated oven for about 18-20 minutes. Then, carefully remove the weights and the parchment paper. If the edges of the pie crust have slid down a little, that’s ok! You will be able to hide that when you add the filling and top crust.
• Fill the pie, making a mound in the center. Roll out the second disk of dough and either place it directly on top of the pie, or cut it into strips to weave a lattice top.
• Crimp the edges together either by pinching with very slight moist hands, or by using the tines of a fork to seal the top crust to the sides of the bottom crust. If you made the top crust solid, either make a few neat slits in the top with a sharp knife, or use a “pie bird” in the center.
• Return the pie to the oven and bake for an additional 18-24 minutes, or until the crust is golden brown and fully cooked.