Made with just a few ingredients, this homemade dairy free pie crust recipe can be made with a variety of butter alternatives and will give you the perfect, flaky results every time. The full recipe makes enough for a double crust pie, and it freezes beautifully for easy holiday prep.
- 1 cup vegetable shortening, or fat alternative (chilled (190-200g))
- 2 1/2 cups all-purpose flour (300g)
- 1/4 - 1/2 cups ice water
- 1 tablespoon sugar
- 1 teaspoon coarse salt
Mix the dry ingredients. In the bowl of a food processor, combine the flour, sugar and salt, pulsing until well mixed.
Cut in the fat. Add shortening, or fat of your choosing, and pulse until mixture looks crumbly or slightly mealy.
Bring it together. While continuing to pulse, slowly drizzle water through the top opening until the mixture forms a dough. Be careful not to overwork the dough.
Portion and chill. Divide mixture in half and roll each half into a ball. Flatten into a round disc and cover with plastic wrap.
Roll and bake. Refrigerate for at least 30 minutes or until ready to use. Remove from fridge and roll to desired thickness and size.
*Fat alternatives:
- 1 cup lard (208g)
- 1 cup dairy free butter (223g)
Serving: 16g Calories: 187kcal Carbohydrates: 16g Protein: 2g Fat: 13g Trans Fat: 2g Sodium: 146mg Fiber: 1g Sugar: 1g