Prepare the pie crust: Prepare the dough by adding the flour, salt, and sugar into a food processor. Pulse a few times to mix. Then add in the cold, cubed vegan butter. Pulse again to form crumbles. Finally, put the food processor on and stream in the cold water. Let it mix for 30 seconds to 1 minute until it forms a dough. On a clean surface empty the dough out and knead with your hands. Knead for about 1-2 minutes until the dough comes together. Cut the dough into two pieces about ⅔ and ⅓ of the dough. Chill in the fridge for 15 minutes.

Preheat oven to 350°F (176°C).

Meanwhile, prepare the vegan ricotta according to the directions on my linked blog post. You can do this in the food processor.

On a clean surface roll the larger piece of dough out to be about ½ inch thick and 10 to 12 inches around. Only work one piece of dough at a time as it is very important for the dough to stay chilled. Press the excess dough down over the side.

Drape the dough over a greased springform pan and then press it in. Then, pour in the vegan Pizza Rustica filling, spreading it around evenly. Take the excess dough and wrap it up and over the pie.

Roll the other piece of dough out to be about 7 to 8 inches. Then drape it over the top of the crust. Push it down to meet the other dough. Then, you can either make a fluted edge with your fingers or crimp with a fork.

Brush liberally with vegan Just Egg. I use about 2 teaspoons (10ml).

Let the Pizza Rustica chill in the springform pan for 30 minutes. Then, remove the ring mold. Continue to let it cool for at least another 1.5 to 2 hours before cutting.