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Basic Pie Crust

What you need: 

1 cup flour
1/2 cup non-hydrogenated vegan margarine (I use Earth Balance)
1/4 cup water

What you do: 

1. Cut the margarine into the flour until crumbly.
2. Stir in water until dough sticks together.
3. Roll out on floured surface.
This is my great-grandmothers recipe for pie crust, used by everyone in my family. It originally called for hydrogenated vegetable shortening, but I replace it with non-hydrogenated vegan margarine and it works great. If you're not afraid of trans fat, you can go ahead and use the vegetable shortening instead of the vegan margarine, but I think it tastes better with the vegan margarine.
My favorite thing about this recipe is that I never have to write it down. The amount for each ingredient is just half of the amount of the ingredient before it. It is, without a doubt, the simplest recipe for pie crust I have ever encountered in my life, and it comes out perfect every time.

Preparation Time: 
5-10 minutes
Cooking Time: 
Recipe Category: 


This is a good crust. I use it often but I always need to add more flour to get it rollable.

My eight year old actually makes this for me, so yeah, its pretty easy.


This was excellent!! I was going to go to the store and search for a vegan pre-made crust but this sounded so easy so I tried it, and I'm very glad I did. I needed to add more flour than the 1 cup, but no big deal. And as the author said, the recipe is so easy to remember, I'll never have to worry about pie crust again.
I used Earth Balance Whipped as the margarine.

I made it to use for the "Tofu Quiche with Spinach and Broccoli," also on vegweb:
and it was pretty close to perfect. Thanks!


good recipe, although there was more than needed for a cake tin of 28 cm (11 inches) so i ended up making some sugarless biscuits with what was left of it.

also i found that 125g (1/2 cup) of margarine is a lot!! :o
next time i will make it by cutting that in half, at least to make it a bit less fat. yes i used a soya spread, so it has no cholesterol, but it's still a lot of fat.

anyway, keep eating the good stuff!


easiest pie crust ever- even with whole wheat flour- it turned out perfect- i added a sugar salt and garlic to the flour and it worked out great for my test run of easter quiche for my family- thank u so much for a recipe i will use as a staple now


This was quick and good with my peach cobbler! Two thumbs up.


This recipe was fantastic! I added a tiny bit of nutmeg & ginger to the crust. I used it for an apple pie, so I doubled the recipe. Thank you for a quick & easy crust recipe!


This was very good, although I didn't need nearly as much water as it called for.  I also added just a little salt and it turned out great!  Thanks for the recipe!


I'm going to make a berry pie. Would I need to bake this before I put the filling in? If I need to bake it, how long do I need to bake it for?


Thank you. thank you, thank you!  This was the FIRST pie crust I have ever made that came out light and tender and flaky (I'm notoriously bad at making pie crusts).  I used a food processor, pulsing in the Eart Balance in pieces and then the water until it just held together (I only needed 3 tbsp of water).  This will be my only pie crust recipe from now on because none of the others have ever come out right for me.  Thanks!


How long do you bake this ?? And do you bake it before or after filling it ?

When I made this yesterday, I baked it after filling it. I think it probably depends on what you're filling it with. The tofu pumpkin pie recipe calls for an unbaked shell. Good luck! I liked it a lot!



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