Simple Yummy Vegan Pie Crust for Both Savory and Sweet!

• whole-wheat pastry flour↗1 cup
• kosher salt↗1⁄2 teaspoon
• earth balance vegan margarine (make sure it's good and cold)↗6 tablespoons
• canola oil (olive, sunflower, and vegetable oils work too)1 teaspoon
• plain unsweetened soymilk (or other nondairy milk, approx see directions)2 -4 tablespoons

  2 -4

• OPTIONAL
• onion powder (1 teaspoon for savory pies)↗
• cinnamon sugar (1 teaspoon for sweet pies)↗
• sugar (1 teaspoon for sweet pies)↗
• pumpkin pie spice (1 teaspoon for pumpkin pies with pumpkin puree in place of soymilk)

Step-by-step instructions

1. 1

   Sift the flour, salt, and spice of your choice together in a bowl. Feel free to use a different spice; I like to use onion powder for pot pies and quiches but a little sugar or cinnamon-sugar for sweet pies. Nutritional yeast is also a nice addition to make the crust bind better and add a nice cheezy aftertaste.

2. 2

   Since we're using Earth Balance in stick form, cut the stick down to 6 tablespoons-- and cut little pieces into the bowl, about bean-size pieces.

3. 3

   Add the oil-- any neutral oil works all around, but I like to use olive oil for savory pies.

4. 4

   Blend by hand until a ball forms. There should be some extra flour around the ball, use as much soymilk as you need to get the whole thing to stick together. 2-4 tablespoons is just an estimate.

5. 5

   When there's no more flour bits laying around and a complete ball is formed, roll out onto a sheet of parchment paper and pop in the freezer for a few minutes. This will make rolling and extracting easier.

6. 6

   Lightly grease a 9" pie pan with the oil of your choice (I prefer olive for savory pies and canola for sweet pies.) About 1/2-1 teaspoon should do it.

7. 7

   Roll the cold dough out into the pan, evenly covering the bottom and the sides. Use a fork to poke holes in the bottom so it aerates, and crimp the sides up with the edges of the fork.

8. 8

   Bake at 450F for 10-12 minutes or until lightly browned. After a little cooling it's now ready to use for your pie needs, and also freezes well if you wanted to prebake it for a future pie!