Dairy Free Pie Crust

This dairy free pie crust is an oil pie crust and is made without butter. Still, it's incredibly flaky and is perfect for both sweet and savory pies, not to mention super easy to make.

What I love about this dairy free pie crust is that because uses oil instead of butter, it's so easy to make. 

I've never successfully made an easy butter pie crust from scratch. 

Then again, I didn't really have much practice because I have little use for butter crusts.

Another thing that makes it easy is that it is a dough you can roll out. 

I hate doughs that expect you to spread it with your fingers. They seem unnecessarily complicated and hard to shape.

This dairy free pie crust, however, comes together really quickly, and then all you do is roll it out and place it in the pie pan. 

It really couldn't be simpler.

Jump to:

• Is the crust flaky?
• How to Measure Flour and Other Dry Ingredients
• Which Type Of Oil should i use?
• Why use baking powder?
• Why add vinegar to pie dough?
• Blind Baking The Crust
• How to Blind Bake a crust
• Can you make it ahead of time
• Can you Refrigerate pie crust overnight?
• How to Freeze
• How to double the recipe
• Types of Pies to make
• Dairy Free Pie Crust

Is the crust flaky?

Yes! This crust is incredibly flaky.

How to Measure Flour and Other Dry Ingredients

The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.

Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches. 

I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.

Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Which Type Of Oil should i use?

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

Why use baking powder?

Baking powder allows the crust to become golden brown the way a butter-crust would.

Why add vinegar to pie dough?

Vinegar helps protect against overworking the dough and allows it to roll out more easily.

According to an experiment done by King Arthur Flour, it also helps prevent against dough graying when made ahead of time.

Blind Baking The Crust

Blind baking is a technique used to help prevent the crust from becoming soggy and has a crisp texture.

How to Blind Bake a crust

1. Cover the crust in the pie pan with baking paper or tin foil
2. Fill it with pie weights, sugar, beans, or pennies and bake at 375°F or 190°C for 30 minutes
3. Remove the filling and bake for another 10 minutes to brown the bottom

Can you make it ahead of time

Yes. You can make this crust up to two days in advance. Just make sure to wrap well and store in the fridge until you are ready to use it.

Can you Refrigerate pie crust overnight?

Sure. Just make sure to wrap well and store in the fridge.

How to Freeze

You can easily freeze pie crust to keep until you are ready to use.

Wrap tightly in heavy-duty aluminum foil or freezer-weight plastic wrap. Then, seal in a resealable freezer bag.

Freeze for up to 3 to 6 months. After that, it is still safe to eat, but quality will begin to degrade.

How to double the recipe

Oftentimes, recipes will be a little funny when doubled. So, I find it easiest to just make two batches and go from there.

However, this one seems to double fine.

Just shape the dough into two balls.

Then, roll them out separately and use one for the bottom crust and the other for the top crust.

Types of Pies to make

Really, this crust is perfect for anything from dairy free apple pie to dairy free chicken pot pie and everything in between including dairy free sweet potato pie.

It doesn't matter if your pie is sweet or savory, this flaky crust will be perfect for it.

My personal favorite pies to make with it are dairy free pumpkin pie and dairy free pecan pie.

What's great about this crust is that it can really stand up to these pies without getting soggy.