2 cups flour (could easily be half whole wheat)
1/2 cup chilled vegan margarine
1/2 tsp. salt
just under 1/2 cup cold water
Combine the first three ingredients with your fingers or a pastry blender (or a food processor) until the consistency of coarse sand. Very gently stir in the water with a fork (or pulse with the food processor). In theory this makes two crusts, but they'd have to be pretty small. I find I get one proper crust and a couple galettes out of it, but I like the galettes for lunches.
Divide the dough and roll out on a floured board. If you don't have a rolling pin you can use anything smooth and cylindrical. I use an old wine bottle; a Nalgene-type bottle works, too.
Galettes are a type of free-form tart. Take a piece of dough roughly the size of a baseball or tangerine and roll it out to regular pie-crust thickness (about 1/8"). You should get a rough circle maybe 7" across. Put about 1/2 cup of filling (not too moist) in the center and then fold the edges over one at a time, leaving some uncovered space at the center. Here is an example of a blueberry one with a plain crust. Press lightly around the corners to help seal them and bake along with the pie at 400-450, depending on the crust and filling.
To fancy up your crust try adding 1/2 cup of finely chopped/ground (again, coarse-sand texture--the food processor is your friend!) nuts and or dried herbs or spices. One of my favorite combos is walnuts with dill (currently in the oven with a tofu-spinach-mushroom filling). You could do almonds and cinnamon or cashews and nutmeg for fruit pies or Italian seasoning with cashews or walnuts for a pot pie.
One thing to remember--the crusts will brown more quickly with the nuts in them, so be careful not to let them burn.