Now I'll be straight up honest with you here. My vegan pie crust is not flaky, but it is tasty and dependable. I have been making this crust for years and it never lets me down.
HERE'S ALL IT TAKES
ONE 10-INCH PIE CRUST:
1/2 cup very cold, nondairy margarine
1 1/3 cups whole wheat flour
1/2 teaspoon salt
3 to 4 tablespoon iced water
TWO 10-INCH PIE CRUSTS:
1 cup very cold, nondairy margarine
2 2/3 cups whole wheat flour
1 teaspoon salt
7 to 8 tablespoons iced water
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