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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.

Source: Martha Stewart Living, November 2015
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  • 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!
    Reply
    • halfnelson79079
      13 JUN, 2018
      Ditto!!! Thank You for this post, especially adding the WWPF! I have been using Whole Foods premade vegan crust, very $$$$$, but very good! I have all except the WWPF. Yeah.. Pie for the Week End!!!raf
  • casinocristina
    4 MAR, 2018
    I make this recipe often and it is always delicious!
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  • lizevans22
    3 OCT, 2017
    The sugar and salt didn't really integrate into the dough and so I got very salty/sweet flavors. It was also not quite enough for a deep dish pie.
    Reply

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