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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Easy Pie Crust

    Easy Pie Crust

    4
    By Alisa Fleming on November 19, 2006 Dairy Free Desserts

    This easy pie crust is perfect for your favorite pie – sweet or savory!

    Special Diet Notes: Easy Pie Crust

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Easy Pie Crust
     
    Print
    Author: Alisa Fleming
    Serves: One 9 inch pie crust
    Ingredients
    • 1½ cups pastry flour (can be white or whole wheat or combo of both)
    • ½ teaspoon sea salt
    • 2 tablespoons sugar
    • ½ cup oil (extra-light olive or canola)
    • 2 tablespoons orange juice or plain non-dairy milk alternative
    Instructions
    1. In a large bowl place all of the dry ingredients.
    2. Add oil and orange juice, mix with a fork
    3. Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Noreen on February 7, 2022 3:29 pm

      I would like to make my mom (who is seriously allergic to all things dairy) an apple pie with a lattice top. Should I simply double the recipe or make 2 separate pie crust recipes? Should I refrigerate the dough before rolling it out?

      Reply
      • Alisa Fleming on February 7, 2022 4:56 pm

        I would double it. But I recommend this recipe for a roll pie crust – https://www.godairyfree.org/recipes/dairy-free-buttery-pie-crust
        Pie crusts made with butter alternative or shortening (including non-hydrogenated varieties) tend to be much more pliable and easier to work with.
        Coconut oil also works well to make a flakier crust.

        Reply
    2. Pingback: Irresistible Pumpkin Pie Recipe (Dairy-Free & Vegan)

    3. Pingback: Salted Chocolate Pecan Pie – Or How To Become Pie-abetic « consumedbywanderlust

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