While I love dairy-free pie crusts prepared with soy margarine, this recipe for olive oil pie crust is great for people with limited access to soy margarine or for when you just have pantry staples like olive oil, flour, and sugar around. Feel free to experiment with using different types of flour; I've found that substituting 1/2 cup of oat or wheat flour for the all-purpose flour adds a nice texture.
Makes 1 9" pie crust
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 1/2 cups all-purpose flour
- 1 1/2 T. white granulated sugar (I prefer unrefined cane sugar)
- 1/2 t. salt
- 1/2 cup extra virgin olive oil
- 3 T. cold soy milk, plus more as needed
1. In the bowl of a food processor, combine the flour, sugar and salt. In another bowl, whisk together the oil and soy milk until well combined. While the food processor is still running, add the wet ingredients in a stead stream until the mixture just comes together, adding more soy milk if necessary. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes before using. When ready to assemble your pie, roll out the dough on a lightly floured surface until 1/8" thick and use as a base for dairy-free pies or dairy-free quiche.