Dairy-Free Buttery Pie Crust

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When I was little, my mom would churn out pie crusts like this one for the holiday season.
from godairyfree.com

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Ingredients

  • Dairy-Free Buttery Pie Crust
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) dairy-free buttery sticks (I use Earth Balance Soy-Free Buttery Sticks), cut into small chunks
  • 6 to 8 tablespoons ice water*

Preparation

Step 1

Dairy-Free Buttery Pie Crust

In a food processor or large bowl, combine the flour, sugar, and salt.
Add the buttery spread and either pulse your food processor or use a pastry cutter or whisk until coarse meal forms.
Gradually add enough ice water until moist clumps form. You don't want the dough to be too wet, but it should come together without feeling too dry.
Gather the dough into a ball and divide it in half. Form each half into a ball and flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or overnight.
Lightly grease one or two 9-inch pie pans.
On a floured surface, roll out one of the disks. Use your pie pan to measure, so that it will fill out the pie pan with some overhang.
Gently fold the rolled out dough in half and place it in one half of a prepared pie pan. Unfold so that the dough is now evenly in your pie pan. Gently press the dough into the pie pan.
If you're making single crust pies, trim the excess dough, so that you have just about ½ inch of overhang. Reserve the dough scraps. Tuck the overhang underneath (to make it thicker and even) and then crimp the dough edge. Depending on your pie recipe instructions, you'll want to Blind Bake this dairy-free buttery pie crust or add your filling and bake it.
If you're making a double crust pie, add your filling and top it with the second piece of rolled out dough using the same fold over method to transfer it. Then trim the edges of both layers (reserving the dough scraps), press them together to seal, and crimp. Cut slits (or shapes) in the top pie crust and bake according to your pie recipe instructions.

Serves: 2 9-inch pie crusts

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