Dairy-Free Pie Crust
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.
Ingredients
- 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
Instructions
- 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
Notes
If not using diamond crystal kosher salt, use half the amount.
Make it gluten-free - use gluten-free 1:1 flour in place of the AP flour.
No apple cider vinegar? - use white vinegar instead.