I use The Barefoot Contessa's pie crust recipe (just google it) and just use Earth Balance butter and shortening. It isn't healthy but it is vegan and the best and easiest pie crust I have made. I cut up the "butter" first and throw it in the freezer for just a couple minutes while I measure out everything else. It seems to melt faster than regular butter and it needs to be really cold.
I agree with Sara. Recipes with a combination of shortening and butter are really good (combo of flakey and tender). If you've never made pie crust before follow instructions for keeping things cold. It really does make a difference. Try not to use your warm hands too much and do it quickly. Vegan pie crusts use fats that melt quickly so I have heard you should make the pie right away because it will be more flakey if its cooked before it gets too warm.