Pareve Pie Crust

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This crust is perfect for making a Shabbat dessert pie, or even a meat filled pie. For best results, use a vegan butter substitute like Earth Balance, instead of margarine or shortening.

  • Duration
  • Prep Time
  • 2 (9-inch) CrustsServings


  • 2½ cups all-purpose flour2 tablespoons sugar1 teaspoon kosher salt12 ounces (2½ sticks) cold vegan butter, cut into ¼-inch pieces6 tablespoons cold water


  1. Add flour, sugar, salt, and vegan butter to the bowl of a food processor and pulse until the mixture is crumbly, but holds together.
  2. Transfer dough to a large bowl.
  3. Sprinkle water over dough, then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.