Dairy-Free Piecrust

Dairy-Free Piecrust

Makes 1 (9-inch) pie

This dough can easily be frozen for later use, if desired. Or use it to make Dairy-Free Pumpkin Pie.

  • 7 tablespoons cold non-hydrogenated, non-dairy margarine, cut into small pieces
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/8 teaspoon fine sea salt
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Put butter into a small bowl and freeze while you prepare other ingredients. Mix the flours with salt in a medium bowl or food processor. Add cold margarine and cut in using a pastry blender, or by pulsing in the food processor. Add 2 to 3 tablespoons ice water, about 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat out into a disc. Cover with plastic and refrigerate for 30 minutes, if possible. When ready to use, roll dough out on a lightly floured board into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough into a 9-inch pie plate and carefully unfold, fitting loosely and then pressing into place. Trim and crimp edges for a decorative crust.

Nutritional Info: 
Per Serving:150 calories (90 from fat), 10g total fat, 2.5g saturated fat, 0mg cholesterol, 150mg sodium, 14g carbohydrate (0g dietary fiber, 0g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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