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Dairy Free Pie Crust for Slab Pies

  • Prep Time: 20
  • Total Time: 20
  • Yield: 1 double crust for a sheet pan 1x


If you’re new to crust making, see my post Dairy Free Pie Crust 101 for more detailed instructions.


  • 4 1/2 cups flour
  • 1 1/2 teaspoons salt
  • 1 1/2 cups frozen & chopped shortening (I put 1 1/2 cups of shortening in plastic wrap and flatten it down into a disk and freeze, then chop right before using)
  • 3/4 cups ice water


  1. Measure the flour and salt into the bowl of a food processor and give it a few pulses to mix.
  2. Add half the shortening and pulse until there are no big pieces at all.
  3. Add the second half of the shortening and give it 6-8 pulses until the shortening pieces are small, about the size of a pea.
  4. Sprinkle the ice water on top and use a knife to gently swirl the water around the dough in food processor bowl.
  5. Pulse another 6-8 times until the crumbly dough comes together, but don’t overdo it.
  6. Dump the dough out onto the counter, divide into two pieces.
  7. Form into two disks, wrap in plastic wrap and refrigerate for up to an hour.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American