Vegan Sweet Potato Pie

To prepare crust: Whisk all-purpose flour, whole-wheat flour, sugar and 1/2 teaspoon salt in a large bowl until combined. Add coconut oil; using your hands, a fork, a pastry cutter or 2 knives, work the oil into the flour mixture until the mixture resembles cornmeal with some small pea-size pieces. Add cold water; work the mixture together until a dough forms. Turn the dough and any crumbs out onto a clean work surface. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes and up to 1 day.

Preheat oven to 350°F. Remove the dough from the refrigerator and unwrap; let stand for 5 minutes to warm slightly. Place the dough between 2 sheets of parchment paper or wax paper; roll into a 13-inch circle. Peel off the top parchment sheet and invert the dough into a 9-inch pie pan. Peel off the remaining parchment sheet. Using kitchen shears or a butter knife, trim the edges so the dough overhangs evenly. Tuck the overhanging dough under to form a double-thick edge. Crimp the edge with your fingers. Place the crust in the freezer until ready to use.

To prepare filling: Whisk sweet potato, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger and salt in a large bowl until smooth.

Remove the crust from the freezer; pour the filling into the crust. Bake until the center is slightly jiggly and the crust edges are golden brown, about 45 minutes. Let cool completely on a wire rack, about 1 hour. Cover and refrigerate until fully chilled, at least 3 hours.