In a bowl add white rice flour, brown rice flour, starch, sugar and mix well
add the vegan yogurt and butter and incorporate all the ingredients by mixing and squeezing them with your hands
add the plant based milk and keep working the crust with your hands until you have a nice, compact and uniform dough ball
place it in the bowl and cover it with cling film
refrigerate for at least an hour
in the meantime, prepare the vegan pastry cream (find the link at the top of the blog post)
pre-heat your oven at 170° C / 340° F
in a round non sticking baking pan (best if a spring form 8.6 inch pan) place a little more of half the pie dough and spread it on by pushing it with your hands.It has to be half centimeter (¼ inch) thick and a couple centimeters (1 inch ca.) tall along the border
you can even out the base using the fat bottom of a glass/cup
fill the pie base with the vegan pastry cream
place the remaining pie dough between two sheets of parchment paper and roll it out in a half centimeter (¼ inch) disc
remove the upper parchment paper sheet and flip the pie dough disc onto the pie base
push the dough along the border together
sprinkle the pine nuts on top
bake for 30 minutes or until the surface is nice and golden (make sure the sides don’t over-bake and burn)
once out of the oven, let it cool down completely and dust it with powdered sugar