In small bowl, whisk flax with water and set aside for 5 minutes until it thickens.

In large bowl, whisk almond flour, cornstarch (or tapioca flouand salt. Add coconut oil and mix. Pour in thickened flax mixture. Use hands to combine until dough forms into a ball. Wrap with cling sheet and refrigerate dough for 30 minutes.

Pre-heat oven 375 degrees Divide chilled pie dough into 2 equal parts. Roll one part of dough between two sheets of parchment paper until it’s the same size as pie pan. Peel off top parchment paper and place pie dish on top of rolled dough. Flip pie dish with dough and parchment paper so that the rolled dough in now sitting on top of the pie dish. Peel the second parchment paper as well.

Using fingers to press dough into pie pan and trim excess edges. Prick crust with fork all over and bake for 15 minutes. Remove from oven and set aside. Roll the other half of the dough similarly and keep it ready.

To make filling, heat olive oil in pan over medium heat. Add garlic, onion and celery. Cook 2 minutes until onions are soft and translucent. Add flour and use whisk to mix it well. Add almond milk and broth, whisking continuously until combined. Mix in curry powder, coriander, cumin, turmeric, cayenne and salt. Add carrots, peas and chickpeas. Mix and simmer for 5 minutes.

Add nutritional yeast and cilantro and simmer for an additional 2-3 minutes until the sauce thickens.

Pour filling into the baked pie crust. Top with unbaked pie crust. Use fork to pinch edges together. Trim off excess dough. Bake at 425 degrees for 20-25 minutes.

Cool for 10 minutes, slice into pieces and serve. Garnish with rosemary and cilantro.