Dairy Free Pie Crust

5 from 1 vote

This is how to make dairy free pie crust with coconut oil to fill with savory chicken pot pie, fresh fruit or pie filling. Made in 5 minutes.

Prep Time15

Cook Time0

Course: Dessert

Cuisine: American

Keyword: coconut oil, dairy free, pie crust, vegan

Servings:

Author: Justine

1 1/3 c all purpose flour
1 tbsp sugar
1/3 tsp salt
9 tbsp plant butter Country Crock has a great one, frozen and grated with cheese grater is best
3-4 tbsp water cold

Plant Butter Pie Crust - Use cold vegan plant based butter. Freeze and grate with grater, put it in a bowl. Add your flour. Using your hands, 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)
Wrap the dough or cover the bowl with it inside in the refrigerator for 6-8 hours. Roll out the dough in between 2 sheets of parchment paper or lightly floured on a 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.
Coconut Oil Pie Crust - 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.