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Recipe: Parve Pie Crust (Non-Dairy)

With all the fruit pie recipes we’ve posted during the past couple of weeks, I’ve received a few requests for a parve pie crust recipe. Here it is. The dough uses vegetable oil instead of butter, and soy milk instead of milk. As a result of using oil, the dough mixes up more wet than a butter or lard based dough. The finished product also won’t be quite as flaky as a butter-based dough, but it holds up well, and the crust won’t preclude you from eating your pie at the end of a meal that includes meat. (And if you haven’t seen the pie recipes, here they are: Peach Lattice Pie, Ginger Pear Pie, Perfect Plum Pie, Fresh Raspberry Pie.)

Ingredients for Parve Pie Crust

Makes one 9-inch double pie crust

  • 1/2 cup vegetable oil
  • 1/4 cup soy milk
  • 1 Tablespoon sugar (Optional. Recommended for sweet fillings, not recommended for savory fillings.)
  • 2 cups flour
  • 1/2 teaspoon salt

Instructions for Parve Pie Crust

  1. Preheat the oven to 400 degrees.
  2. Combine the oil and soy milk. Add sugar, and mix to dissolve.
  3. In a mixing bowl, mix the flour, salt, and sugar. Add the oil mixture without stirring. Mix with a spatula.
  4. Refrigerate 20 minutes.
  5. Place half of the dough between two pieces of waxed paper. (Put a small amount of water between the work surface and the wax paper to help keep the dough from sliding as you roll.)
  6. Roll the dough into a round about 1/8-inch thick. Gently remove the top waxed paper, and carefully flip the dough into the pan. Peel off the remaining wax paper.
  7. Bake at 400 degrees until brown.
  8. Use the remaining dough for the top of the pie, or use it to line a second pie tin.


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