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.
Add your cooled filling onto crust that's in the pie dish.
Now go back to your set aside flattened pie crust dough and using a sharp knife or pastry cutter, cut dough (longways) into stripes and create a nice design for the top crust and place them individually on top. **NOTE: I twisted each stripe and laid them out diagonally, overlapping as well.**
Make sure to pinch each end together with bottom crust to ensure that both top and bottom crust stay in tact. Be sure to do any folding or tucking for any excess pie crust. Then using the last two strips from the dough, twist and add it around the edges of the pie until fully all around.
Once done, lightly brush the top of pie crust with melted vegan butter and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and fruits are bubbling through.
Remove from the oven and let it cool for 10-15 minutes.
Slice your pie and serve with a few scoops of vegan ice cream, if desired.