In a food processor add flour, sugar, salt and pulse together. Add in the butter and pulse a few times until the mixture looks like sand. With the processor on low add in the milk and vanilla and keep the mixer going until a dough ball begins to form.
Remove all the dough and form a ball place in the fridge to set up for 30 minutes.
After 30 minutes, rip 2 sheets of parchment paper a few inches larger than pie pan. Lay one piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top. Add second piece on top. Roll out until a few inches bigger than your pan.
Press down into pie pan. Pinch or design the edges however you want. Place one piece of parchment gently over crust and add either pie weights or dried beans.
Place pie on a parchment lined baking sheet. Bake for 15 minutes then remove the weights and bake for another 10 minutes or until golden brown. Remove from oven and set aside to cool.
For the Filling
Preheat the oven to 325 degrees F.
In a large bowl, add the ground flax seed and water. Stir together. Let sit for 10 minutes until it becomes gelatinous. After 10 minutes, beat the mixture for 1 minute.
To the flax egg mixture, add in flour and both sugars. Beat together until well combined and creamy.
Add in softened butter, salt, and vanilla. Beat until butter is combined.
Fold in vegan chocolate chips and walnuts (if adding). Your mixture should be very thick. Spoon into cooled pie crust, and press down gently into and even layer.
Bake for 55-60 minutes. After 30 minutes, tent the pie with foil to prevent the crust from burning. For doneness, you are looking for a toothpick to come out mostly clean if inserted halfway between the crust and the center (the center itself may still be slightly jiggly).
Remove from oven and allow to cool completely before using.
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