dairy free pie crust recipe?

[rebirth]

I have been trying for quite a while to find a good dairy free pie crust recipe, one that I can use for savory and sweet with few if any changes, and one that doesn't have any lard either. I'd prefer as healthy a recipe as possible.

I hope someone has something good, I'm at my wits end and craving quishe like a madwoman!

[cristeen]

Originally Posted by rebirth

I have been trying for quite a while to find a good dairy free pie crust recipe, one that I can use for savory and sweet with few if any changes, and one that doesn't have any lard either. I'd prefer as healthy a recipe as possible.

Lard is perfectly healthy if you have a reliable source. But any recipe that calls for butter, lard or shortening can easily be made with coconut or palm oils. I make pie crust all the time with either butter or CO. It's a straight substitution.

As for quiche, it works without a crust, too.

[rebirth]

I keep kosher, so that is why I can't use lard.

I had never considered using coconut oil. I don't often use it, will it give a taste? I'll have to pick some up, and some palm oil.

I may make a crustless quishe, I've done it before. But the crust is just SOOO good!

[Ruthla]

Do you have any other food allergies? Or are you looking for a pareve crust to use with pies for meat meals?

I usually use Earth Balance spread- it's what I use as margarine for meat meals too. It's a mixture of natural vegetable oils- some liquid, some solid at room temperature, so it comes out slightly softer than butter.

If you want to use coconut oil, go for a "refined" one if you don't want any coconut flavor, or you can use the "unrefined" for a coconutty taste if you want that in the recipe. I personally find coconut oil hard to work with, as it's TOO hard and if I warm it up to soften it, it often re-hardens in lumps before it's fully mixed in.

ETA: for a crust for one pie, I generally use 1 stick margarine, about a cup of flour, and about a tablespoon of water. This works out beautifully with wheat flour- with rice flour (now that I'm gluten-free) it still works, but it comes out a lot more crumbly.

[cathe]

I use coconut oil in place of butter too. Since it's supposed to be very cold to make crust, I've found it's easiest to measure it out at room temp and then refrigerate just the measure you'll use. Otherwise, the coconut milk is hard to get out of the jar and measure accurately.

[lil_earthmomma]

I do a mushroom crusted quiche that is oh so yummy. Rough chop mushrooms (1 cup), saute with 1/2 cup onion, a couple cloves of garlic, and mix with 1/2 cup of bread crumbs, salt and pepper. Press into pie pan and make your quiche. So yummy!!!

The coconut oil does have a bit of a coconut flavor.

Check out this recipe:

http://happyherbivore.com/2008/05/fat-free-pie-crust/

It looks promising!

HTH!

[cathe]

There's also non-hydrogenated shortening that works well -- I think made mostly from palm oil.

[Mama2Kayla]

Yeah, the palm oil shortening works well for these kind of recipes. You can always just buy refined coconut oil if you don't want the coconut taste.

[artemis33]

I have also done crusts with coconut oil and/or palm shortening (Spectrum). They don't have as much flavor as a crust with butter but it works well for dairy free.

You might also look for oil crust recipes. YOu could use sunflower oil.

[rebirth]

Originally Posted by Ruthla

Do you have any other food allergies? Or are you looking for a pareve crust to use with pies for meat meals?

I usually use Earth Balance spread- it's what I use as margarine for meat meals too. It's a mixture of natural vegetable oils- some liquid, some solid at room temperature, so it comes out slightly softer than butter.

If you want to use coconut oil, go for a "refined" one if you don't want any coconut flavor, or you can use the "unrefined" for a coconutty taste if you want that in the recipe. I personally find coconut oil hard to work with, as it's TOO hard and if I warm it up to soften it, it often re-hardens in lumps before it's fully mixed in.

ETA: for a crust for one pie, I generally use 1 stick margarine, about a cup of flour, and about a tablespoon of water. This works out beautifully with wheat flour- with rice flour (now that I'm gluten-free) it still works, but it comes out a lot more crumbly.

No other food allergies, thankfully. That recipe sounds super easy! Thanks, I'll try it out. I want a pareve crust for serving with meat mainly, but also b/c kosher butter is so expensive where I live.

Originally Posted by artemis33

I have also done crusts with coconut oil and/or palm shortening (Spectrum). They don't have as much flavor as a crust with butter but it works well for dairy free.

You might also look for oil crust recipes. YOu could use sunflower oil.

Thanks, I will look into an oil crust, I've never made one before.

Originally Posted by lil_earthmomma

I do a mushroom crusted quiche that is oh so yummy. Rough chop mushrooms (1 cup), saute with 1/2 cup onion, a couple cloves of garlic, and mix with 1/2 cup of bread crumbs, salt and pepper. Press into pie pan and make your quiche. So yummy!!!

The coconut oil does have a bit of a coconut flavor.

Check out this recipe:

http://happyherbivore.com/2008/05/fat-free-pie-crust/

It looks promising!

HTH!

Thanks- that pie crust sounds so good! Do you use any type of binder, like an egg? I can't imagine it staying together, but it sounds delicious either way. I can't wait to try it.


I'll also start experimenting with coconut oil- I've never bought refined, but I'll try it. Thanks also for the measuing tips, I'm sure it'll come in handy!

[lil_earthmomma]

Originally Posted by rebirth

No other food allergies, thankfully. That recipe sounds super easy! Thanks, I'll try it out. I want a pareve crust for serving with meat mainly, but also b/c kosher butter is so expensive where I live.



Thanks, I will look into an oil crust, I've never made one before.



Thanks- that pie crust sounds so good! Do you use any type of binder, like an egg? I can't imagine it staying together, but it sounds delicious either way. I can't wait to try it.


I'll also start experimenting with coconut oil- I've never bought refined, but I'll try it. Thanks also for the measuing tips, I'm sure it'll come in handy!

No I haven't used a binder. The quiche part has egg obviously! lol I think the breadcrumbs mixed with the sauteed mushroom bits make it kind of pasty. (I add parmesan cheese, but that's just cause I like cheese!)

[Pinky Tuscadero]

I often do a crust of crushed nuts, coconut oil and maple sugar. It is really good. Not sure if that would work for all of your purposes but it is another to keep in your mental Rolodex.

[lil_earthmomma]

Originally Posted by Pinky Tuscadero

I often do a crust of crushed nuts, coconut oil and maple sugar. It is really good. Not sure if that would work for all of your purposes but it is another to keep in your mental Rolodex.

OMG yum! Do you find some nuts work better than others?

[Pinky Tuscadero]

I have made all almond, all pecan and a mixture of whatever nuts I have on hand. They're all yummy! I don't see any real difference.

[cathe]

For sweet desserts - graham cracker and cookie crusts are easy to make dairy free also. Just chop the crackers or cookies into crumbs in your food processor and add oil to make them hold together (I have exact measurements if you're interested in them). Works great for (nondairy) ice cream pies.