Step 1: Prepare the Pie Crust

1. Make the Dough: In a large mixing bowl, combine the flour and salt. Add the cold vegan butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized bits of butter throughout. It’s important to keep the butter cold to achieve a flaky texture in the final pie crust.
2. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together. You may not need all of the water. Be careful not to overwork the dough; it should be just moist enough to hold together when pressed.
3. Chill the Dough: Turn the dough onto a lightly floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This helps the dough rest and firm up, making it easier to roll out.

Step 2: Prepare the Filling

1. Prepare the Pears: Peel, core, and slice the pears into thin, even slices. If you have a variety of pears, like Bartlett or Bosc, those work particularly well in pies.
2. Toss the Fruit: In a large bowl, combine the sliced pears and cranberries. Add the coconut sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Toss gently to coat the fruit evenly in the sweet, spiced mixture.

Step 3: Roll Out the Pie Dough

1. Roll the Dough: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter (large enough to fit a standard 9-inch pie dish). Try to keep the dough as even as possible, rotating it every few rolls to prevent sticking.
2. Transfer to Pie Dish: Carefully transfer the rolled dough into a 9-inch pie dish. Gently press the dough into the dish and trim any excess dough hanging over the edges, leaving about 1 inch of overhang.

Step 4: Assemble the Pie

1. Fill the Pie: Pour the prepared cranberry and pear filling into the crust, spreading the fruit evenly. Use a spoon to gently pack the filling down to ensure there are no air pockets.
2. Top the Pie: If you prefer a top crust, roll out the second half of the dough and place it over the filled pie. You can either cut it into strips to create a lattice top or simply cover it with a full top crust. If using a full top crust, make sure to cut a few slits in the top to allow steam to escape while baking.
3. Crimp the Edges: Crimp the edges of the crust with your fingers or a fork to seal the pie. If you’re using a full top crust, fold the edges under and crimp them together to form a tight seal.

Step 5: Bake the Pie

1. Brush and Sprinkle: Brush the top crust with a little plant-based milk to give it a golden, shiny finish. Optionally, sprinkle the top with a little coarse sugar for added crunch and sweetness.
2. Bake: Place the pie on a baking sheet (to catch any drips) and bake in a preheated 375°F (190°C) oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.

Step 6: Cool and Serve

1. Cool the Pie: Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and makes it easier to serve.
2. Serve and Enjoy: Slice the pie into wedges and serve with a scoop of vegan vanilla ice cream, whipped coconut cream, or enjoy it on its own.