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Blind Baked Dairy Free Pie Crust


This recipe makes two crusts. If you’re going through the trouble of making crust, at least make a few. You can wrap the extra crust and freeze for a few months. If you want more detailed instructions, go to my post 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)
  • ½ 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 place in the freezer for a few minutes.
  8. Preheat oven to 400.
  9. Roll dough out into a thin circle, between two sheets of plastic wrap and carefully place dough into a pie pan. It might fall apart, don’t stress. Just smash it back into shape. Crimp the edges nicely. Patch up any holes. Prick all over with a fork. Put in the freezer while the oven heats up.
  10. Line the crust with parchment or foil, use some pie weights or dried beans to hold the crust in place while baking (this is called blind baking)
  11. Bake for 20-25 minutes, until crust is golden brown. I remove the parchment and pie weights after about 15 minutes, once the edges are set, so the bottom of the crust will get baked as well.