Prepare the flax egg by combining ground flax with water. Set aside to thicken.
Combine all dry ingredients in a large bowl. In a separate bowl, combine flax egg, almond milk ad vanilla. Combine the dry and wet ingredients.
Cut the vegan butter into small chunks and add it to the mixture.
Using a hand mixer, whisk until fully combined. You should be able to form a ball with the dough using your hands. If not, add more water or almond flour as needed.
Form a ball with your hands, then cover and chill in the freezer for 30 mins.
Preheat the oven to 350°.
Prepare the Chia Jam: Microwave the fresh or frozen strawberries until softened. Add in chia seeds, maple syrup and lemon juice and stir to combine.
Prepare the Strawberries: Halve the strawberries or cut into thick slices. Toss in cornstarch and maple syrup.
On a parchment lined baking tray, roll the dough into crust about ¼ inch thick. Spread chia jam, leaving room around the edges. Top with strawberry mixture.
Gent;y fold over the edges of the crust, covering a little bit of the filling. If the dough starts to crack, add a little bit of cold water.
Brush the dough with melted vegan butter.
Bake at 350° for 30-35 mins or until crust is ready.