I am moving to Maryland and in the midst of packing, but I did not want to leave you, my loyal readers, hanging. So, here is a quick recipe for a dairy-free pie crust. I have seen many people complain about the lack of quality generally present in pareve desserts. Though I love butter and sour cream, I do not think that a lack of dairy means that your dessert needs to be bad. Here is my tested pie crust recipe, which works for most dairy-free and vegan pies.
Pareve Pie Crust
For one double-crust 9-inch/23cm pie or two singe-crust 9-inch 23cm pies.
2 ½ cups all-purpose flour
1 tsp salt
½ cup oat milk
½ cup corn oil
Up to ½ cup cold water
- Sift the flour and salt together in a large bowl with a fork or a whisk.
- Add the oil and oat milk. Then, with a pastry knife or your hands, meld the flour and liquids together to form a dough. Add a teaspoon of water at a time until you have a pliable but not dry dough.
- Refrigerate the dough until ready for use. You do not need to have the dough at room temperature to work it. Use like a dairy pie crust in your pie recipe.
- Do note that when it is done, it will be slightly lighter than a dairy pie crust.