1 1/4 cup whole wheat flour (or all-purpose)
1/2 cup Earth Balance butter
1/4 tsp salt
about 1/4 cup ice water
Combine flour and salt. Add butter in chunks (about 1 tbsp chunks) and mash together until its crumbly like wet sand. Mix in water 1 tbsp at a time until it can be made into a ball and then refigerate for at least 4 hours. Roll it out to fit a 9in pie plate. Place into plate and smooth it out. Bake for 20 minutes at 350 F or until edges become golden.
I doubled the recipe to make a double pie crust for a veggie pot pie and it turned out great!