To make the crust:

1. In a food processor put Bob’s Red Mill mix; add softened coconut oil pulse 12 times, or for 30 sec
2. Put mixture in bowl, and add 6 tbsp ice cold water. Mix thoroughly.
3. Split mixture into 2 equal parts, forms into discs and wrap in plastic wrap, put in refrigerator for 25 min, not longer or the dough will become too hard.

To make filling:

1. Bring a pot of water to boil. Add potatoes, and cook just till turning a little soft (about 10 min), then drain (don’t overcook them they will cook more later).
2. Sautee onions and garlic in oil, just till starting to brown, then add veggie broth, flax milk, cauliflower, peas, garbanzo beans, thyme, salt, pepper, and coconut oil
3. Bring to boil then turn down to simmer covered for 15 min.
4. Add cooked potatoes and arrowroot powder, stir well!
5. Cook another 10 min then turn off heat.

To assemble the pie:

1. Turn oven to 400°F. Spray 9 in Pie Plate with non stick spray.
2. Take discs out of refrigerator and roll out to size of pie plate for both pieces (see "Notes" below) 
3. Once you have rolled out the first piece, take off top layer of plastic wrap and place pie plate upside down over crust and flip, press it into pie gently, feel free to gently fill in hole
4.  Cook the bottom crust piece by itself in the oven for 10 min.
5.  Then remove from oven and pour in the filling .
6. Place the top crust over and pinch edges so the two pieces stick together.
7. Bake for 2o min, then lower temp to 325°F and cook for another 20 min.
8. The edges will start to brown (if they are getting too brown place aluminum foil around edges to prevent burning). Let cool and cut to eat!