New This Month

Vegan Piecrust


Equal amounts of safflower oil and water create an easy-to-roll flaky crust. For a heartier crust, replace half of the all-purpose flour with spelt flour.

  • Prep:
  • Total Time:
  • Yield: Makes enough for one 9-inch double-crust pie

Source: Martha Stewart Living, November 2015


  • 3 cups all-purpose flour
  • 2 teaspoons coarse salt
  • 2 tablespoons fine-grained natural cane sugar or granulated sugar
  • 1/2 cup safflower oil


  1. In a medium bowl, combine flour, salt, and sugar. Make a well in center; add oil and 1/2 cup water, and stir until mixture comes together into a rough ball. Lightly knead until just combined. Divide dough into 2 balls and loosely wrap each in plastic. Press with a rolling pin to form 2 disks. Let dough rest 30 minutes. Dough can be refrigerated overnight or frozen up to 3 months; thaw in refrigerator before using.

Reviews Add a comment

  • MS10957550
    27 NOV, 2015
    This is probably the easiest pie crust I've ever made. And it held together very, very well. I subbed out half the all purpose flour with whole wheat pastry flour. I made the vegan Apple pie recipe and I used the same crust recipe to make a pumpkin pie. Both were delicious and very well-received at thanksgiving dinner. Thank you, Martha Stewart Living for continuing to add more delicious recipes for those of us with special diets!