Lactose Free Pie Crust



  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 3/4 cup (1.5 sticks or 6 ounces) Earth Balance, very-cold, cut into 1/2 inch cubes
  • 2 ounces very cold Crisco cut into cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water

Using a food processor with blades, mix by pulsing the flour, salt, and sugar. Put the Earth Balance and Crisco in and pulse 6-8 times until crumbly. Now add ice water 1 tablespoon at a time until dough starts to clump together. I usually use 3-5 tablespoons, your mileage may vary.

Clump together into two equal discs. You may squash the dough with the palm of your hand to make the crust flaky. Wrap the discs in plastic wrap and place in ridge for at least one hour (up to 24).

Roll out dough. Place in pie tin or pie dish. Fill with yummy goodness. Roll out second disc. Cover. Do your thing with the edge of the pie crust. Bake at 400°F for 40-50 minutes. Enjoy!

Depending on the pie, I often blend one egg white with some cold water (1tbsp) and brush the top crust with it. Then, I sprinkle sugar on top. Yum!

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