This pie crust is perfect for making pot pies, or any other pies for that matter! It is vegan, whole wheat, and easy to make so even the most novice pie baker can make their own crust. This recipe makes 8 - 12 individual-sized pie crusts, but can be used to make a large pie as well (you will need to adjust the baking time accordingly).
Here is my recipe for vegan pie crust:
2 Cups Whole Wheat Flour
1/2 tsp Salt
3/4 Cup Vegan Margarine
1/4 Cup Cold Water
In a large bowl, mix together the salt and flour.
Add the margarine and cut it in with a fork or your fingers, until the dough looks like its full of pea sized crumbs.
Slowly add the cold water while mixing it in.
Knead the dough until it is smooth and not sticky.
Break dough into 8 - 12 equal parts and place in muffin tins.
Press the dough inside each muffin tin to form the crust. Make sure there are no holes, and press it all the way up the sides.
Bake at 350’ for 15-20 minutes, or until the crust is no longer doughy when pressed with a finger (just before the crust starts to brown).
Freeze or set aside to use in your favourite pie recipe!