I am a big fan of home made pies. I love all sort of pies, except notably cherry pie, which is a story for another blog post. I’ve made many different kinds of pie: apple, pear, apple and pear, strawberry, rhubarb, strawberry and rhubarb, pumpkin, sweet potato and more.
Yet when I first started trying to make my own pies, I didn’t have a dairy-free pie crust recipe. Moreover, I hadn’t been baking long enough to riff up my own. So, I turned to AllRecipes.com for an answer. And wow! Did I get a great recipe! Seriously, if you’re looking for new ideas and recipes, AllRecipes.com is a fantastic place to start.
What follows is Ruth’s Grandma’s Pie Crust, which is a dairy-free pie recipe that is vegetarian and vegan too.
This Recipe Makes
Crusts for two pies, that is, the main crust plus a top crust or lattice crust. (Note: you’ll need to roll the crust a bit more to stretch it into two pies with top crusts, but this recipe will make enough dough.)
- Large mixing bowl for dry ingredients
- Small mixing bowl for liquid/wet ingredients
- A hand-held dough cutter
Ingredients for Diary-Free Pie Recipe
- 4 cups all-purpose flour
- 1 3/4 cups vegetable shortening
- 3 tablespoons white sugar
- 2 teaspoons salt
- 1 egg
- 1/2 cup water
About 10-12 minutes to make the crust. As you’ll be making a whole pie and not just crust, don’t forget to allow time to prepare the filling too.
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a dough cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Pie Dishes for Cooking
As you might expect, I often bake my pies in my favorite cast iron pan. However, when making big meals for lots of people, like on Thanksgiving, I turn to my glass pie dishes. Glass works very well. I like the 9 inch Easy Grab Glass Pie Plate, with the extended lip. That extra 1/2 lip makes it a lot easier to get the pan in and out of the oven.
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