This Easy Dairy-Free Pie Crust Recipe is flaky and light yet firm enough to keep your pies and tarts from falling apart. It is a recipe my Grandmother shared with me and it is the pie crust recipe that will be passed down for generations to come.
Course: Baking, Dessert, Dinner
Cuisine: American, Baking, Dessert
Keyword: Homemade Pie Crust, Pastry, Pastry Dough, Pie Crust, Pie Dough, Pie Pastry
In a large bowl add 6 cups of pastry flour and 1 lb of shortening cut up into cubes. Sprinkle in 1 tbsp of salt
Using two knives held together or a pastry cutter cut the shortening into the flour until the mixture begins to resemble a lumpy oatmeal texture. Stop cutting when the flour mixture starts to show pearl size lumps of shortening or slightly larger throughout. You do not want to blend shortening into flour mixture completely. These small pieces of fat are what create the flaky crust you are aiming for.
In a medium bowl or measuring cup add 1 cup of cold water, 1 egg and 1 tbsp of white vinegar. Whisk thoroughly.
Gradually pour the egg mixture into the flour mixture and mix with a fork until the flour mixture forms a dough. Mix as little as possible and when there is only a little bit of flour mixture left work to press it into the dough working to form a ball.
You will have enough pie dough for two pies top and bottom or 8 mini pies. Cut dough in half for one pie and form two separate balls of dough. Wrap tightly in plastic wrap and let chill in the fridge for about 30 minutes before attempting to roll. If you do not plan to use all the dough you can keep remaining dough in the fridge to chill for up to a week or double wrap tightly in plastic wrap and freeze for up to 3 months.
To roll the dough lightly flour the surface and/or line the rolling surface with parchment paper. Dust the top of the dough with a tiny bit more flour and lightly flour your rolling pin. Just a dusting because you don't want to add much flour to the dough itself.
Roll the dough out to about a 1/4 inch thickness. To move the rolled dough to the pie tin gently roll the dough around the rolling pin to lift and then roll out gently over the pie tin. Gently press the dough into the bottom of the pie tin ensuring that the bottom is tight along the bottom and all sides. Allow for some dough to hang over the edge of the pie plate. Then using a knife trim the edge to the edge of the pie plate.
Fill the pie tin with the desired filling
Repeat the rolling process adding a second layer of pie pastry to the top. Trim edges as before.
Seal edges of pie crust with a fork by pressing around all the edges or a pie plate or use both index fingers to pinch the dough while gently pressing down to seal the pie crust with a fluted edge. Cut slits in the top of the pie crust to allow steam to escape while baking.
Bake at 400F for 40-50 minutes or until pie crust is lightly browned and the crust looks flaky. If the pie needs more time but is starting to brown too quickly simply drape the top of the pie with a piece of aluminum foil to prevent further browning.
When done remove the pie from oven and let rest for 30 minutes so you don't burn your mouth. The inside of the pie especially a sugary pie will be very hot.
This recipe makes enough pastry for an 8" pie with a top and bottom or two open-top pies.Store in the fridge tightly sealed for up to 3 days or double wrap the dough with plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge overnight and let come to room temperature before attempting to roll.