Simple Yummy Vegan Pie Crust For Both Savory And Sweet!

Sift the flour, salt, and spice of your choice together in a bowl. Feel free to use a different spice; I like to use onion powder for pot pies and quiches but a little sugar or cinnamon-sugar for sweet pies. Nutritional yeast is also a nice addition to make the crust bind better and add a nice cheezy aftertaste.
Since we're using Earth Balance in stick form, cut the stick down to 6 tablespoons-- and cut little pieces into the bowl, about bean-size pieces.
Add the oil-- any neutral oil works all around, but I like to use olive oil for savory pies.
Blend by hand until a ball forms. There should be some extra flour around the ball, use as much soymilk as you need to get the whole thing to stick together. 2-4 tablespoons is just an estimate.
When there's no more flour bits laying around and a complete ball is formed, roll out onto a sheet of parchment paper and pop in the freezer for a few minutes. This will make rolling and extracting easier.
Lightly grease a 9" pie pan with the oil of your choice (I prefer olive for savory pies and canola for sweet pies.) About 1/2-1 teaspoon should do it.
Roll the cold dough out into the pan, evenly covering the bottom and the sides. Use a fork to poke holes in the bottom so it aerates, and crimp the sides up with the edges of the fork.
Bake at 450F for 10-12 minutes or until lightly browned. After a little cooling it's now ready to use for your pie needs, and also freezes well if you wanted to prebake it for a future pie!