To make the pie, she recommends you to chill all the ingredients before assembling the crust. This is pretty crucial, since the warmer the ingredients, the less flaky and crispy the crust will be (and isn’t a non-flaky crust not really a crust at all?). What I like to do is to combine all the crust ingredients into a mixing bowl that fits into the freezer, making sure the margarine (I think margarine makes for the best crust, not butter) is pretty chopped up before freezing. I froze mine for the recommended 30 minutes.

Here’s how my pie turned out (as you can see some hungry animals got to it before I snapped this pic):

For the whipped cream topping, I used this beyond delicious kosher product from my local kosher supermarket, A-Z Kosher in Fresh Meadows, on 186-05 Union Turnpike (sorry, the photos would just not upload vertically):

Some rave reviews from mommy, who usually HATES vegan baking: