Add the agar-agar slurry and stir for 1 minute, or until it starts to thicken slightly. Whisk until all the ingredients are well combined and there are no lumps visible. To make the filling, add the oat milk, vegan evaporated milk, custard powder, cane sugar, kala namak salt and turmeric powder (if using) to a saucepan over medium heat.Remove the crusts from the oven and let them cool completely before adding the filling. Bake for 13 to 15 minutes, or until lightly golden. Add a sheet of parchment paper to the middle of the pie crusts and add pie weights or dried beans. To make the glaze, add the maple syrup and vegan butter to a small bowl and mix well.
Transfer the pans to the freezer for 5 minutes. Repeat this step with the remaining dough. Fold the overhang dough under itself and pinch the crust to make a decorative edge crust. Trim off the excess dough to a 1⁄4-inch (6-mm) overhang. Carefully transfer the dough into one of the buttered pans. Roll the dough into a round shape that’s 4 inches (10 cm) in diameter.
Lightly flour it and cover with a second sheet of parchment paper. Place one of the pieces of dough on the center of the parchment paper. Take the dough out of the refrigerator and divide it into twelve pieces. Make the vegan pie crust but don’t bake it.
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