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Dairy-Free Pie Crust 101

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


This recipe makes two dairy-free pie crusts. You can easily double this recipe and make an extra set to put in the freezer for later. 


  • 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 freeze.
  8. Keep repeating this process until you’ve made 6-8 pie crusts. Just do it. Your kitchen is already a mess. You’ll be thankful later.


I tend to use butter-flavored Crisco for my pie crusts. The butter flavor is dairy-free, and the color is nice!

Keywords: dairy-free pie crust recipe, vegan pie crust recipe, old fashioned pie crust