Homemade Pie Crust (Eggless & Dairy-Free)
This homemade pie crust is buttery, flaky, and easy to prepare with simple ingredients. Made without eggs, it also includes a dairy-free option. Use it as the base for your favorite sweet pies.
Yield: 1 Pie Disc
Equipment
- food processor or stand mixer with paddle attachment
- 9-inch Pie Dish
Ingredients
Homemade Pie Crust
- 250 g All-Purpose Flour
- 20 g Granulated Sugar or castor sugar
- 1 tsp Salt
- 160 g Butter, cold, cut into cubes; see notes for options
- 45 ml Iced Water without ice cubes
Instructions
For the Pie Crust Dough
- Add the flour, sugar, and salt to a food processor or stand mixer fitted with the paddle attachment. Pulse or mix briefly to combine.
- Add the cold cubed butter in two additions. Pulse or mix on low speed until the largest butter pieces are about the size of large peas.
- Slowly add about half of the iced water while pulsing or mixing on low. Add the remaining water gradually, one tablespoon at a time, until the dough just begins to hold together. You may not need all the water.
- Transfer the dough to a work surface and gently bring it together. Shape into a flat disk, wrap in plastic wrap, and refrigerate for at least 3 hours or up to 2 days.
- Let the chilled dough sit at room temperature for a few minutes if needed.
- Lightly flour your work surface and rolling pin. Roll the dough into a 12-inch circle that is about 1/8" thick, large enough to fit a 9-inch pie dish with some overhang around the edges
- Carefully transfer the rolled-out dough to greased your 9-inch pie dish. Gently press it into the bottom and sides, making sure there are no air pockets. Trim any excess dough, leaving a little overhang, then fold and crimp the edges using your fingers.
- Refrigerate or Freeze the shaped pie crust for 1 hour before baking. You can also cover and freeze it at this stage for later use.
Test by squeezing a small handful of dough; it should hold together when pressed.
Dairy-Free Pie Crust: Plant-based butter can soften more quickly than dairy butter, so keep the dough well chilled throughout the process. Don't rush the chilling time, especially before rolling and baking, as this helps the crust hold its shape.
For Blind Baking the Pie Crust
- Preheat the oven to 375°F (190°C).
- Crumple a sheet of parchment paper, then open it back up and place it over the chilled pie crust. Fill with ceramic or metal pie weights, or dried beans. Push some of the weights gently against the sides to help prevent the crust from shrinking.
- Bake for 18–20 minutes, or until the edges begin to brown and look set. Remove from the oven and carefully lift out the parchment paper along with the weights.
- Use a fork to dock holes all over the bottom and sides of the crust, then return it to the oven.
- For a fully baked crust: Bake for another 10–12 minutes, or until the bottom is golden brown. Let it cool completely before adding a no-bake filling.
- For a partially baked crust: Bake for another 5-6 minutes, or until the bottom is just beginning to brown. Use this option for pies such as pecan pie, where the filling will be baked in the crust.
Notes
- Cups vs. Scale: For the most consistent results, use a kitchen scale. Flour can vary significantly depending on how it is measured.
- Before You Begin: Keep the butter cold and use iced water without adding ice cubes to the dough.
- Butter: Use cold butter cut into small cubes. For a dairy-free version, use Country Crock Plant Butter Sticks or Earth Balance Buttery Sticks.
- Iced Water: Add the water gradually. The dough should hold together when squeezed but should not feel wet or sticky.
- Chilling: Refrigerate the dough for at least 3 hours. This makes it easier to roll and helps the crust hold its shape.