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1
For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine.
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2
Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized.
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3
Add 4 tablespoons ice water, and pulse until evenly combined.
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4
Squeeze a handful of the dough together; it should just hold its shape.
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5
If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water.
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6
Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
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7
To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).
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8
Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper.
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9
If the dough gets too warm, refrigerate it to firm it up.
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10
Ease the crust into a 9-inch pie plate.
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11
Fold the overhanging dough under itself, and crimp the edge as desired.
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12
Chill for 30 minutes.
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13
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights.
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14
Bake until the edges are lightly golden, 20 to 25 minutes.
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15
Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more.
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16
Transfer to a rack, and let cool completely.
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17
For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
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18
Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes.
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19
Let cool completely on a rack.
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20
Chill for at least 2 hours up to overnight.
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21
Slice and serve.
