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Pie to me is the ultimate allergy friendly dessert. It’s super simple to make it vegan so you don’t have to use dairy or egg. You can even go gluten free for your crust, though I haven’t dabbled in that myself.

Fruit pie is gorgeous, smells divine, tastes awesome, and is wonderfully easy to modify and customize to your and your family’s tastes.  I made a simple blueberry pie last weekend for my husband and he loved it. Peaches would be fabulous with them in season right now.

Now pie crust isn’t as scary as it sounds to make from scratch. I’ve had epic fails that ended up tasting pretty good even though they weren’t pretty at all. I’ve found that the key to having easy to roll dough is the moisture content. It’s better to have a bit too much liquid than not enough, trust me.

Crust can be as basic as flour, salt, shortening, and water for a very streamlined and simple recipe.

If you’d like a little more oomph with very little extra effort, you can play with the ingredients a bit.

I’ll share my slightly more than basic, but still really easy, pie crust recipe with you today. It’s beautifully flaky and rich and a truly gorgeous crust. Unfortunately it was consumed before I got a picture of it. I’d say that’s probably a great testament to it’s deliciousness Smile

Pie Crust

Yield: Two Crusts for 9 inch pie

Preparation Time: 15 minutes + 45 minutes chilling


2 Cups Flour

1 Teaspoon Salt

1 Tablespoon Sugar

1/3 Cup + 1 Tablespoon Shortening (use Spectrum if you need soy free)

1/3 Cup + 1 Tablespoon Dairy Free Stick Margarine, cubed

4-6 Tablespoons Icy Cold Water

Sugar For Sprinkling


  1. Mix together the flour, salt and sugar in a large bowl.
  2. Add the shortening and butter and cut them into the flour until the bits are the size of small peas. You can do this by pulling two table knives in opposite directions or you can use a pastry cutter.
  3. Sprinkle in the icy cold water and toss it into the flour mixture with a fork 1 tablespoon at a time. Today I needed 5, some days I need 4, some days I need 6.
  4. Toss until the flour is moistened and begins to leave the sides of the bowl.
  5. Collect dough into a ball and divide it in half.
  6. Shape each half into a flattened disc and wrap in plastic wrap.
  7. Pop the discs into the fridge for about 45 minutes to let them firm up for easy rolling.
  8. When you’re ready to use it place one half onto a lightly floured surface and begin to roll it out.
  9. When you think you’ve rolled the crust out about enough, place your pie dish lightly on the crust and make sure the crust extends at least 2 inches beyond the sides of the dish.
  10. Place it into your pie dish and and fill in whatever filling you’d like.
  11. Roll out the other disc (on the lightly floured surface) until it extends at least an inch beyond the sides of the dish and use it to top your pie.
  12. Trim excess crust that’s hanging down over the edge of the pie plate to one inch and fold it under all the way around.
  13. I like to use my fingers to make a pretty fluted top and seal the two crusts together but you can also use a fork. Just press the fork into the crust all around and you’ll be good to go!
  14. Cut slits into your top crust to allow the filling steaming room.
  15. Sprinkle sugar over the top of the crust to make it pretty!
  16. Bake your pie on a baking sheet to prevent spillage.
  17. Before you bake your pie, cover the edges with a sheet of foil, all the way around, to keep the edges from burning.
  18. Take the foil off during the last 15 minutes of baking for a beautifully browned crust.

For a tasty filling you can try my peach pie filling recipe featured at $5 Dinners!

I’m linking this recipe to Cybele Pascal’s Allergy Friendly Friday!