In a large bowl, add the organic all-purpose flour, organic whole wheat pastry flour, pure cane sugar cinnamon, ginger, and nutmeg, whisking them together until well combined. Add cold cubed vegan butter, blending it into the dry ingredients using a pastry blender (or 2 forks), until mixture resembles "peas".
In a measuring cup or medium cup, mix together the cold water and molasses until well incorporated.
Add the lemon juice to the dry ingredients and then slowly pour the water-molasses mixtures into the dry ingredients, kneading the dough with your hands until is becomes elastic and not too wet or too dry.
Once you're able to form it into a ball, cut in half into 2 separate balls and wrap them in plastic wrap (individually) and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
Remove dough balls from the refrigerator and place them on a lightly floured surface. Roll out first dough ball (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Next roll out 2nd dough ball (about the same thickness as first one) and leave it there until ready to use.
Preheat your oven to 375 degrees Fahrenheit.