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Worlds Easiest Pie Crust

What you need: 

1 1/2 cups flour (see note below)
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup oil
2 tablespoons nondairy milk (I use soy)

What you do: 

1. Mix dry ingredients. Add liquids and mix with a fork.
2. Pat into 9" pan with fingers.
3. If pre-baked crust is needed, bake at 425 degrees F, 10-12 minutes.
Note: You can use white flour or whole wheat pastry flour, or any combination thereof. Supermarket whole wheat flours such as Gold Medal also work pretty well. I don't recommend using stone ground vegan bread type whole wheat flour.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


What a great recipe! I wish it were a bit healthier (less oil) but it was super easy and tasted great.


This was darn easy and quick! ;)b  I used coconut milk instead of Soy or rice 'cause that's what I had!Had to use alot of flour because as another reviewer mentioned it was definitely sticky and I'm not great at baking yet...Thanks for sharing.


thank you so much for this recipe. I made it for a pumpkin pie and it turned out perfectly. Love it!


Great recipe. I added some vanilla extract and raspberries to the mix.


seriously the best pie crust ever! THANKS ALOT!


I was kind of annoyed at first, but it was my fault for not reading everyone else's posts.  It looked kind of oily, but I still tried to roll the dough out on the counter and then put it all in the pan...not a good idea, it stuck to the counter and tore all to pieces.  So then I did like everyone else and patted it into the pan, IT WAS A GREAT PIE CRUST!!!
thanks so much~ the best pie crust yet!!


Super easy and tastes good! I mixed the dough right in the pie dish and pressed the mixture up the sides. I made a single-crust apple pie. I baked the pie for 10 minutes at 425 F and then for another 30 minutes at 325 F. Turned out great! This would work well for a vegan quiche or a pumpkin pie. For fruit pies and double-crust pies, I still prefer the flakiness and taste of pie dough made with cold Earth Balance.

Thanks for posting!



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