Preheat oven to 350°F. In a bowl, add flour, pepper and salt and stir to combine. Stir in extra virgin olive oil and Almond Breeze.
Press dough evenly on the bottom and sides of a 9-inch pie pan.
Bake for 10 minutes. Set aside to cool.
Filling
Preheat oven to 350°F. Heat extra virgin olive oil in a large pan over medium high heat. Add in onion, garlic, bacon and carrots. Cook, stirring often, for 5 minutes. Stir in mushrooms and cook for 3 minutes.
Stir in flour, rosemary and thyme. Cook for 1 minute.
Gradually add in Almond Breeze. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Remove cover and stir in 1 tsp cornstarch. Stir to thicken. Add in more cornstarch to reach desired consistency. Cook for an additional 5 minutes. Season with salt and pepper.
Remove from heat and spoon mixture onto pie crust.
Roll out puff pastry to fit the top of the pie. Pinch the edges together. Brush with egg.