Melt the coconut oil and mix together with the plant milk (you want it to be slightly warm)
Mix the baking powder & salt in with the flour.
Slowly add the oil & plant milk to the flour and mix together to form a soft ball of dough.
Knead it together then put in the fridge to cool.
NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it out for 10-15 mins until it warms up a bit!
Roll out the dough on a floured surface.
If you are making the pie with a bottom, set aside enough dough to make the pastry lid.
If doing a pie bottom: Roll out the dough so it is large enough to fit over your pie dish with plenty left over.
Fit the dough into the pastry dish, making sure there are no holes. Leave a little over the edges as the crust will shrink when pre-cooking it.
Add a layer of baking paper over the top of the pie crust and put pastry beans on top to prevent the pie crust bubbling up as it cooks.
Put into a moderate (180°C / 350°F / Gas Mark 4) oven for about 20 mins to cook the crust through. You might want to put foil over the edges to prevent them burning.
Once crisp, take from out of the oven & get ready to fill and top it.
If you are making just the pastry lid, ignore the how to do the bottom bit & start here!
Roll out the pastry to generously cover the top of the pie dish.
Cut some shapes out to let the steam escape (I used dinky little stars!)
Fill the pie dish with the bourguignon.
Lay the pastry over the pie, and crimp the crust with your fingers to create a seal. Decorate with bits of left over pastry (Especially useful if you have some uneven bits to cover up!).
Brush with a mix of plant milk & oil. I added a teensy bit of turmeric for a lovely glossy yellow colour.
Put in the oven for approximately 25 minutes, until crispy. Watch the edges don't burn!
Serve as part of a celebration meal!