Dairy Free Pie Crust
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.
Servings: 16 servings
Calories: 187kcal
Ingredients
- 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
Instructions
- 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.
Notes
*Fat alternatives:
- 1 cup lard (208g)
- 1 cup dairy free butter (223g)
Nutrition
Serving: 16g | Calories: 187kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Trans Fat: 2g | Sodium: 146mg | Fiber: 1g | Sugar: 1g