How to Make Dairy Free Pie Crust

This is how to make dairy free pie crust with coconut oil to fill with savory chicken for a Pot Pie Crust, with fresh fruit or canned pie filling. Easy to make in 5 minutes with 4 ingredients.

How to Make Vegan Pie Crust

Ok so you can make one or two in case you want a Double Crust Pot Pie for dinner tonight. Just double the vegan pie crust recipe below, cut in half with a pastry cutter to divide and use one for the bottom and the second for the top. Vented with a cut it will hug your fillings tight.

Now you could use one of our other ideas like How to Make Bisquick Pie Crust similarly. Using a butter substitute like margarine or oil will bind it together into a dough. No matter which you choose you want to use ice water, that is the kitchen hack of the day y’all. 😉

Is Pillsbury pie crust dairy free?

No you cannot guarantee that it is. I once heard they used vegetable oil but if you look on their website where it lists it’s ingredients you will see that they in fact use lard which is usually animal based. Ingredients are; Enriched Wheat Flour, Lard, Hydrogenated Lard, Water, Sugar. Salt, Baking Soda, and a preservative.

How to Make Dairy Free Pie Crust

Whether you want to know How to Make Sourdough Pie Crust or this version we will give you the instructions below. You can use binders beyond just butter to combine the flour and salt mixture together. Yes this and lard work well, think outside of the box and many times you cannot tell the difference.

What can I use instead of butter to make pie crust?

Even if you want to make our most basic 3 Ingredient Pie Crust without Food Processor there are choices. Let’s talk about a few options out there, some you may already have at home and can try right now!!

1. Coconut Oil Pie Crust is a great option that is the best when baking something sweet since it will add that tropical flavor just a bit.
2. The easiest swap in is margarine though, we call it oleo. With the same basic flavor but made with vegetable oil it is the best dairy free butter substitution out there.
3. You can use mashed bananas y’all, seriously.
4. Lactose free Greek yogurt is another option to use as a binder.

Egg Free Dairy Free Pie Crust

For a sweeter option to fill with fruit I would actually use our Pour Over Top Pie Crust option. NO eggs or animal products in this one either. You don’t even have to roll this one out, you just do what it says. Pour batter over your filling and let it bake into one solid piece!!

Now if you make your own sweets you can make your own Cinnamon Roll Pie Crust to enjoy too. Refrigerated ones do contain some milk so those may not work for you but made from scratch, sliced, and rolled out into a flat shape can be used in your pie plate too!! Plant Butter Pie Crust is best and uses;

Dairy Free Pie Dough Ingredients

• All purpose flour, salt and sugar are the dry ingredients
• Best option is to use margarine or plant butter Country Crock butter alternative
• Ice cold water will make the perfectly flaky texture you want
• You can make it sweeter with cocoa powder with our chocolate pie crust directions

We have another option out there that I like when I am adding something sweet into the center friends. Make Coconut Oil Pie Crust!

• All purpose flour + 2 tbsp
• Salt
• White sugar is optional
• Room temperature coconut oil
• Ice cold water

Can vegan pie crusts be as flakey as ones with butter?

For the best flaky results you would want to use a vegan plant based butter product, frozen, grated into small pieces with your flour. Using your hands or a mixer, turn it into fine crumbs, sand like consistency. Incorporate salt and sugar. Add 3 tbsp of cold water and knead the dough. (add another 1 tbsp if too dry). Better than oils, this will steam when baked and puff it up as much as possible.

As stated above, you just use alternative binders that do not contain any products from animals. You do want the oil of choice to be at room temperature. That means that something like vegetable oil poured out of a bottle would not work well. You need it to firm up, enough to roll out with a rolling pin so refrigerated or shelf stable is best.

Wrap the dough or cover the bowl with it inside in the refrigerator for 6-8 hours. Roll out the dough on a very lightly floured cutting board and place in a pie pan. You can add your favorite toppings to the unbaked pan and follow your recipe directions from here.

How do you make pie crust with coconut oil?

Use a food processor to blend flour, salt and sugar together. Add room temperature coconut oil and pulse a few times. Add 3 tbsp water a few at a time pulsing until a dough is created. (use 4 total tbsp if too dry).

Have a lightly floured cutting board ready and immediately pour out, roll out and set inside non stick pie pan. Fill as desired and bake as your recipe states. If you need to bake crust first because you are adding a cold filling you can pierce the bottom with a fork several times and/or fill with baking beads to Blind Bake pie crust at 350 degrees F for 10-12 minutes.

How to Save Pie Crust Overnight

What if you have a lot to prep for a holiday, can you make pie crust ahead of time? You bet. Note: the texture will change a bit with making at room temperature, refrigerating, defrosting and rolling out then. I would suggest rolling and refrigerating once in the pie pan wrapped tightly.

1. Wrap it once prepared, wrap it tightly in plastic wrap or aluminum foil. Make sure the wrap covers the entire surface of the crust to prevent it from drying out or absorbing odors from the refrigerator.
2. Refrigerate it promptly, wrapped, in the refrigerator. The cooler temperature will help preserve the freshness and texture.
3. Store correctly. If you have a pie dish with a lid or a pie carrier, you can place the wrapped crust inside to further protect it from any potential damage. (this way is suggested)
4. Use within 1-2 days of preparing it for optimal freshness and texture. After this time, they may start to dry out or become less flavorful.
5. Let it Rest before using it, allow it to come to room temperature for about 10-15 minutes. This will make it easier to work with and prevent it from cracking when rolling it out.

I would not recommend freezing dough, I don’t think it defrosts well and changes the texture too much. It is easy enough to make fresh I think and isn’t worth it.