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Basic Dairy-Free Pie Crust

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 pie crusts 1x


If you’re new to pie crust, more detailed instructions are here: Dairy Free Pie Crust 101


  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup frozen shortening chopped (I put 1 cup of shortening in plastic wrap and flatten it down into a disk and freeze, then chop right before using)
  • 1/2 cup 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 chill.
  8. Freeze if you’re not going to use these for a few days. They store frozen for many months.


I use either plain Crisco or butter flavored Crisco sticks for my margarine. The tubs of shortening are marginally cheaper, but the sticks are a nice convenience.  

  • Category: Pie
  • Method: Mixed
  • Cuisine: American

Keywords: dairy free pie crust, vegan pie crust, simple pie crust