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This dairy-free pie crust is just as flaky and buttery as the real thing and can be used for many more things than just pie. This non-dairy recipe is vegan and can even be made gluten-free.
I always think I'm not really a pie person and then I'm quickly reminded of the time my mom made a lemon meringue pie growing up that was so insanely good I asked her if we could hide it. So apparently I do like pies, I just don't like sharing them.
The moral of the story is that everyone needs a good pie crust recipe tucked in their back pocket, whether you like pie or you're in denial about it.
- Unbleached all-purpose flour - the base for our crust.
- Kosher salt - adds flavor.
- Cold dairy-free butter - the butter gives the crust that really flaky texture.
- Apple cider vinegar - this allows it to roll out more easily and helps prevent you from overworking the dough while also tenderizing the crust.
- Ice water - this is used to prevent the fat (dairy-free butter in this case) from melting into the flour.
How to Make Dairy-Free Pie Crust
In a large bowl, combine the flour and salt. Mix with a fork or whisk.
Add the cubed butter to the flour bowl and use your fingers to coat all the butter pieces in flour.
Keep mixing and pressing the floured butter pieces between your fingertips until you have pea-sized lumps (a couple of bigger lumps are fine).
Add the apple cider vinegar and mix it into the dough with your fingers. Gradually add the ice water in 1 tablespoon increments and mix with your hands until the dough starts to come together. It shouldn't be too wet or sticky.
Cut the ball of dough into two equal halves before shaping each ball into a round disc.
Wrap each disc tightly with plastic wrap and refrigerate for at least an hour before using.
Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this dairy-free pie crust using what you already have? Here are some ideas…
- Make it gluten-free - use gluten-free 1:1 flour in place of the AP flour.
- No apple cider vinegar? - use white vinegar instead.
You can either use a pastry cutter or your fingers to make the dough. These methods are the best way to see the different stages of the butter and what it should look like. I don't recommend using a food processor because it's too easy to overwork the dough which leads to a dense crust.
Store tightly wrapped in the refrigerator for up to 3-5 days or put the wrapped dough in a sealed bag in the freezer for up to 3 months. Let thaw in the refrigerator overnight before using.
Cold ingredients are the key to a flaky crust once baked. If you live in a really hot/humid climate, place all your ingredients in the freezer a few minutes before you use them, and turn the AC on if possible.
Frequently Asked Questions
Yes, some swirls and lumps of fat in your pie are a good sign of a flaky crust.
This pie crust is so versatile, but one of my favorite ways to use this is to make sweet or savory galettes.
More Cooking Basics You'll Love
Dairy-Free Pie Crust
- 2¾ cups unbleached all-purpose flour
- 1 teaspoon kosher salt see notes
- 1 cup dairy-free butter, cubed and chilled
- 1 tablespoon apple cider vinegar
- 6-8 tablespoons ice water plus more if needed
- In a large bowl, combine the flour and salt. Mix with a fork or whisk.
- Add the butter and work into the flour mixture with your fingers until all the butter is covered in flour and you have pea-sized lumps (a couple of bigger lumps are fine).
- Add the apple cider vinegar and mix it into the dough with your fingers. Gradually add the ice water in 1 tablespoon increments and mix with your hands until the dough starts to come together. It shouldn't be too wet or sticky.
- Cut the ball of dough into two equal halves before shaping each ball into a round disc. Wrap each disc tightly with plastic wrap and refrigerate for at least an hour before using.
- Cook the crust as your pie recipe suggests.
- Makes 2, 9-inch pie crusts