Bake the bottom crust as directed.

For the top, preheat oven to 375.

In a medium bowl, mix together the flour, salt, maple sugar, and vanilla bean powder.

Make a well in the center of the bowl and add the replacement egg (I use Bob's Red Mill or a flax egg) and rice milk. Mix together until it forms small chunks and then cut in the palm shortening with a fork.

I like to mix it with my hands with this part so it doesn't get too dry in some areas or too mixed in others. Mix it enough to create a dough-like substance that you can form into a ball. If it is too dry, add a teaspoon of water.

On a clean surface or on parchment paper, dust with arrowroot so you can roll out the dough for the top crust. Grab a sheet of parchment paper and place it over your dough. Using your rolling pin, roll over the paper to flatten it to about 1/4" thick and in the shape of your pie pan. Try to roll out as far as you can so you have enough for the edges. If it starts to stick, add more flour to the surface.

In a medium saucepan, add the berries, lemon juice, syrup, and salt and heat on medium/high.

When it starts to boil, reduce heat and bring to a simmer. Mix in the arrowroot and vanilla bean powder and let simmer for about 10 mins or until it becomes thick and gooey.

Remove from heat and pour it into the pie pan.

Place your flattened top layer of dough onto the dish and pinch the edges together to seal it.

Score the crust 4 times with a knife so it has room to breathe while it is cooking.

Bake for 15 mins and let cool before serving.