In a medium bowl stir together flour and salt. Using a pastry blender, cut the vegetable shortening into the flour mixture until crumbly.

Next, add 1 Tbsp of cold water at a time to the flour mixture. Stir the mixture until it is almost all combined. It should take about 4 Tbsp of cold water.

Form the dough into a disk, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.

Preheat the oven to 350°F and grease a pie pan.

In a mixing bowl stir together sugar and corn meal. Whisk in coconut oil.

Next, add the eggs, one at a time, whisking after each addition.

Finally stir in the vinegar, vanilla, and almond milk. Set aside.

Take the pie crust dough out of the refrigerator and roll flat on a piece of parchment paper. Roll the dough to about 12 inches across.

Carefully transfer the dough to the pie pan and push the dough into the pan. Trim the edges.

Pour the chess pie mixture into the unbaked pie crust and bake for 45-50 minutes.

Remove and allow to cool before slicing and serving.