Crust

1. In medium bowl with pastry blender or two knives cut 1/2 cup Country Crock Plant Butter into flour until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into disc. Wrap in plastic wrap and refrigerate until ready to use.

Filling

1. Combine dark brown sugar, flour, cardamom, cinnamon and ginger in medium bowl. Add plums and toss to coat.

Assembly

1. Preheat oven to 425°. Unwrap dough and roll on lightly floured surface from center to edges to form 13-inch circle. Arrange dough on parchment lined baking sheet.
2. Arrange plums over center of pie crust, leaving 2 inches around edges. Pour any juices over plums. Fold edges of crust over fruit, overlapping when necessary.
3. Melt remaining 1 tablespoon Plant Butter. Brush edges of crust with Plant Butter and sprinkle with sanding sugar. Bake 30 minutes or until crust is golden and fruit is bubbling. Cool 10 minutes on wire rack. Remove from baking sheet and let cool completely.