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Dairy-Free Piecrust

Makes 1 (9-inch) pie
Time 45 min
This dough can easily be frozen for later use, if desired, or used to make Dairy-Free Pumpkin Pie. The recipe can be easily doubled for a double-crust pie, like apple or cherry.
Ingredients
  • 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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Exclusively for Prime members in select ZIP codes.

Method

Put margarine 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 at least 30 minutes. 

When ready to use, roll dough out on a lightly floured surface 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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.