Preheat the oven to 350F. Mix the ground flax and warm water in a small bowl and let sit for 10 minutes. Once a gel forms, combine all the ingredients in a large bowl. Using a wood spoon mix (like you mean it!). The dough will look like crumbs, then pebbles, then will bring to come together into a ball. You can start to use your hands to form a ball here. Place in the fridge for 10-15 minutes.

Place the dough between two sheets of parchment paper and roll out to 1/8 in thick. Place a 9 in pie pan on top and careful fill it over. Gently press the dough into the pan and remove the edges. It’s okay if it cracks or the crust isn’t fully covering the edge of the pie pan. Take some of the extra dough and mend any cracks, spaces, or thin areas.

Gently push the excess dough off the lip of the pan toward the center. Make the edge thick and rounded. Pinch together and flatten any cracks. Then flute the edges (optional) by pressing your knuckle into the edge and pinching the dough with your opposite thumb and forefinger. Pat down the raised edge and smooth any cracks. Prick the bottom with a fork.

For a recipe that calls for par-baking, place the crust in the oven for 6-8 minutes. Remove from the overn, and let cool on the stove top before filling with the pie filling of your choice. You can also flash-freeze it to cool it off quicker. Just put it in the freezer for about 5 minutes.

For pies that call for a fully cooked crust, place in the oven for 30-45 minutes. The crust should be sturdy and golden brown.

If baking longer than 30 minutes, I recommend using a pie crust shield or placing strips of foil around the exposed crust to prevent getting too dark.