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A dairy free pie crust made with shortening in a pie plate

Dairy Free Pie Crust

This dairy free pie crust is flaky and flavorful - ideal for any of your favorite pie recipes!

Course Dessert
Cuisine American
Keyword dairy free pie crust, vegan pie crust
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Dairy Free for Baby


  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1/2 cup cold dairy-free butter or dairy-free shortening (recommend Earth Balance or Nutiva)
  • 3-6 tbsp ice water


  1. Combine the flour, salt, and sugar in a large bowl. Stir until well combined.
  2. Cut the dairy-free butter into chunks and add it to the bowl. Use a pastry cutter or knife to “cut” the dairy-free butter into the flour until you see mostly pea-sized pieces left.
  3. Add ice water 1 tbsp at a time, mixing with a spoon or your fingers, until the dough comes together and is no longer crumbly. (Note – you don’t want it to be overly sticky either – you want it to come together without falling apart).
  4. Flatten into a round disc and wrap in plastic wrap. Place in the refrigerator for 30 minutes.
  5. After chilling, roll out dough on a well-floured surface. Place the dough in a pie dish and bake according to your favorite pie recipe.

Recipe Notes


  • This recipe yields one single crust. If you’re making a double crust (i.e. top and bottom crust) recipe, be sure to double the recipe.
  • Don’t skimp on the flour when rolling out the dough. Dairy-free butter is softer than regular butter which means it sticks easier to the surface you’re rolling on.