25+ Delicious Dairy-Free Fruit Pie Recipes to Satisfy Every Craving

Fruit pies are a classic dessert that can be enjoyed all year round, and their sweet, juicy fillings paired with a flaky crust make them a favorite for many.

But for those who follow a dairy-free lifestyle or have dietary restrictions, finding fruit pie recipes that still deliver on flavor and texture can sometimes be a challenge.

The good news is that with the right ingredients and a little creativity, you can make absolutely delicious dairy-free fruit pies that everyone can enjoy.

In this blog, we’ve gathered 25+ dairy-free fruit pie recipes that showcase the versatility of fresh and frozen fruits, rich dairy-free crusts, and flavorful fillings that burst with natural sweetness.

Whether you’re looking to indulge in a classic apple pie, a tangy cherry pie, or a vibrant berry pie, we’ve got you covered.

These dairy-free fruit pies are perfect for any occasion, from family dinners to holiday celebrations, and they’ll prove that you don’t need dairy to create irresistible pies that satisfy every craving.

So, let’s dive into these 25+ amazing dairy-free fruit pie recipes and get ready to bake up some unforgettable desserts!

25+ Delicious Dairy-Free Fruit Pie Recipes to Satisfy Every Craving

Dairy-free fruit pies are the perfect way to indulge in a comforting, homemade dessert without the need for butter, cream, or milk.

With these 25+ recipes, you can enjoy the sweet, tart, and juicy flavors of fruits like apples, berries, peaches, and more, all tucked into a perfectly flaky, dairy-free crust.

Whether you’re preparing a pie for a special occasion or simply craving something sweet, these recipes prove that dairy-free can be just as delicious and satisfying as traditional fruit pies.

So gather your ingredients, preheat your oven, and get ready to impress with these mouthwatering pies that will please any crowd!

Dairy-Free Apple Cinnamon Pie

This classic apple cinnamon pie is a perfect blend of sweet and spice, with tender apples nestled in a flaky, dairy-free crust. The warm cinnamon aroma and the hint of nutmeg elevate the traditional apple pie to a comforting dessert that everyone can enjoy, whether they’re dairy-sensitive or not. The dairy-free butter used in the crust creates a rich texture, while the filling is made with natural sweetness from the apples and a touch of maple syrup, making it a healthier option.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 6-8 medium apples (Granny Smith or Honeycrisp)
• ½ cup maple syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp cornstarch

Instructions

1. Make the crust: In a large bowl, combine flour and salt. Add the cold dairy-free butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: Peel and slice the apples, then place them in a large mixing bowl. Add maple syrup, lemon juice, cinnamon, nutmeg, and cornstarch. Toss to coat the apples evenly.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pan and trim any excess. Pour the apple mixture into the crust, then cover with a second layer of dough or lattice crust. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free apple cinnamon pie is a heartwarming dessert that proves you don’t need dairy to create a delicious, comforting treat. The combination of tender apples and a spiced, flaky crust offers the perfect balance of flavors. Whether you’re following a dairy-free lifestyle or just looking for a delicious dessert to share with everyone, this pie is sure to satisfy.

Dairy-Free Mixed Berry Pie

Bursting with the flavors of fresh, sweet berries, this dairy-free mixed berry pie is an explosion of color and taste in every bite. The pie combines blueberries, strawberries, raspberries, and blackberries into a perfectly sweet filling, all wrapped in a buttery, flaky, dairy-free crust. With the hint of lemon zest and a touch of sugar to highlight the natural sweetness of the berries, this pie is an irresistible treat for all occasions.

Ingredients
For the crust:

• 2 cups all-purpose flour
• 1 tsp salt
• ½ cup coconut oil (solidified)
• 4-6 tbsp ice water

For the filling:

• 1 cup blueberries
• 1 cup strawberries (sliced)
• 1 cup raspberries
• 1 cup blackberries
• ½ cup sugar (or sweetener of choice)
• 1 tbsp cornstarch
• 1 tbsp lemon zest
• 1 tbsp lemon juice

Instructions

1. Make the crust: In a medium bowl, mix flour and salt. Add the coconut oil and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough just comes together. Form into a ball, wrap it in plastic, and chill for at least 30 minutes.
2. Prepare the filling: In a large bowl, combine the berries, sugar, cornstarch, lemon zest, and lemon juice. Gently stir to combine and set aside.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie pan. Add the berry mixture to the crust, then top with another layer of dough or a lattice design. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling. Let it cool for at least 30 minutes before serving.

This dairy-free mixed berry pie is a showstopper, with its vibrant colors and irresistible berry filling. The hint of lemon and the sweetness of the berries shine through in every bite. With its light, flaky crust and juicy berry filling, this pie is sure to become a favorite for any summer gathering or holiday celebration, offering a delightful dairy-free dessert option that everyone can enjoy.

Dairy-Free Peach Cobbler Pie

If you love peach cobbler but want a dairy-free twist, this pie combines the best of both worlds—sweet, juicy peaches in a luscious filling with a buttery, dairy-free crust. The pie features fresh or frozen peaches, cinnamon, and vanilla, and it’s all topped off with a crumbly dairy-free topping that adds texture and extra flavor. Perfect for a warm-weather dessert, this pie is a crowd-pleaser that’s both simple to make and delicious.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 4 cups fresh or frozen peaches (sliced)
• ½ cup sugar (or sweetener of choice)
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp cornstarch

For the topping:

• 1 cup dairy-free flour
• ½ cup dairy-free butter (melted)
• ¼ cup sugar

Instructions

1. Make the crust: In a large bowl, mix flour and salt. Add the cold dairy-free butter and cut it into the flour until it resembles coarse crumbs. Slowly add ice water, a tablespoon at a time, until the dough forms. Wrap the dough in plastic and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, toss the sliced peaches with sugar, lemon juice, cinnamon, vanilla, and cornstarch until evenly coated.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Fill the crust with the peach mixture. For the topping, combine the dairy-free flour, melted butter, and sugar in a small bowl, and crumble it over the peaches. Bake for 45-50 minutes, until the topping is golden brown and the filling is bubbling. Allow it to cool before serving.

This dairy-free peach cobbler pie is a wonderful dessert that highlights the natural sweetness of peaches. The soft filling, combined with the crunchy, buttery topping, creates a satisfying contrast that will have everyone asking for more. Whether served warm with a scoop of dairy-free ice cream or on its own, this pie offers a comforting and decadent treat without the dairy, making it perfect for anyone with dietary restrictions.

Dairy-Free Cherry Pie

Sweet, tart, and utterly delicious, this dairy-free cherry pie is the perfect treat for any fruit lover. Bursting with the natural flavor of fresh or frozen cherries, the pie is made with a simple dairy-free crust that is buttery and flaky. The cherries are lightly sweetened and spiced with a touch of cinnamon and almond extract, creating a harmonious balance of flavors. This pie is a great option for any occasion, especially when you’re looking for a dairy-free dessert that doesn’t compromise on taste.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 4 cups fresh or frozen cherries (pitted)
• ½ cup sugar (or sweetener of choice)
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp almond extract
• 2 tbsp cornstarch

Instructions

1. Make the crust: In a large bowl, mix flour and salt. Add cold dairy-free butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: In a large bowl, combine the cherries, sugar, lemon juice, cinnamon, almond extract, and cornstarch. Stir until well combined.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the chilled dough to fit a 9-inch pie pan. Add the cherry mixture to the crust. Top with another layer of dough or a lattice pattern. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free cherry pie is a fantastic dessert for anyone craving a balance of sweet and tart flavors. The simple, flaky crust paired with the juicy cherry filling creates a comforting, satisfying treat that everyone can enjoy. Whether you’re celebrating a special occasion or simply indulging in a delicious dessert, this pie is the perfect choice for a dairy-free dessert option that feels like a classic.

Dairy-Free Pear and Almond Pie

This pear and almond pie combines the sweetness of ripe pears with the rich, nutty flavor of almond meal, creating a unique and indulgent dessert. The filling is naturally sweetened with maple syrup, while the almond meal adds a beautiful texture and depth of flavor. The dairy-free crust complements the soft pears and rich almond flavor perfectly, resulting in a pie that’s both light and satisfying. It’s a fantastic choice for those looking for something different, yet just as comforting as a traditional fruit pie.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 5-6 ripe pears (peeled, cored, and sliced)
• ½ cup almond meal
• ¼ cup maple syrup
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp cornstarch

Instructions

1. Make the crust: In a large bowl, combine flour and salt. Add the cold dairy-free butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, mix the sliced pears with almond meal, maple syrup, cinnamon, vanilla, lemon juice, and cornstarch. Toss gently to coat the pears evenly.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Add the pear mixture into the crust. Top with another layer of dough, crimping the edges to seal. Cut a few slits in the top to allow steam to escape. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling. Allow it to cool before serving.

This dairy-free pear and almond pie is a delightful, sophisticated dessert that pairs the flavors of sweet pears with nutty almond meal. The light, flaky crust and rich, aromatic filling make it a perfect treat for a fall gathering or a holiday celebration. It’s a dessert that’s sure to impress your guests, offering a flavorful alternative to the usual fruit pies with a dairy-free twist.

Dairy-Free Blueberry Lemon Pie

This dairy-free blueberry lemon pie combines the sweetness of ripe blueberries with the zesty freshness of lemon, creating a perfectly balanced flavor profile. The tartness of the lemon enhances the natural sweetness of the blueberries, while the silky filling offers a smooth and creamy texture without any dairy. With a light and buttery dairy-free crust and a tangy, fruity filling, this pie is an elegant and refreshing dessert that’s perfect for any occasion.

Ingredients
For the crust:

• 2 cups all-purpose flour
• 1 tsp salt
• ½ cup coconut oil (solidified)
• 4-6 tbsp ice water

For the filling:

• 4 cups fresh or frozen blueberries
• ½ cup sugar (or sweetener of choice)
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a medium bowl, combine flour and salt. Add the coconut oil and mix until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and refrigerate for at least 30 minutes.
2. Prepare the filling: In a saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the filling cool slightly.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Pour the blueberry filling into the crust. Top with a lattice crust or full crust, crimping the edges to seal. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool before serving.

This dairy-free blueberry lemon pie offers a delightful balance of flavors with its sweet blueberries and tangy lemon zest. The creamy, luscious filling and light crust make this pie a refreshing and satisfying dessert. Perfect for a summer picnic or a family gathering, this pie is a must-try for anyone craving a fruity, dairy-free treat that’s both elegant and delicious.

Dairy-Free Apple Cinnamon Pie

This dairy-free apple cinnamon pie is a classic dessert with a cozy, comforting twist. The sweet and tart apples are infused with warm cinnamon, nutmeg, and a hint of vanilla, creating a flavorful filling that’s perfectly balanced. The dairy-free pie crust is buttery and flaky, making each bite a delight. This pie is ideal for autumn gatherings, holiday dinners, or whenever you’re craving the taste of homemade apple pie, all while keeping it dairy-free.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 6-8 medium apples (peeled, cored, and sliced)
• ¾ cup sugar (or sweetener of choice)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, mix flour and salt. Add the cold dairy-free butter and cut it into the flour until it resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Shape into a disk, wrap it in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract until well coated.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Add the apple filling to the crust. Top with another layer of dough or a lattice pattern. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free apple cinnamon pie is the perfect fall dessert, with its fragrant, spiced filling and flaky, buttery crust. Whether you’re serving it at a holiday dinner or enjoying a slice on a crisp autumn evening, this pie offers all the warmth and comfort you could ask for without any dairy. It’s a must-try for anyone looking for a dairy-free spin on a beloved classic.

Dairy-Free Strawberry Rhubarb Pie

Strawberry rhubarb pie is a timeless favorite, and this dairy-free version doesn’t disappoint. The tartness of rhubarb perfectly complements the sweetness of fresh strawberries, and the buttery dairy-free crust provides a crisp, flaky foundation. This pie is bright, refreshing, and slightly tangy, making it an excellent choice for spring and summer gatherings. It’s a refreshing take on the classic, with a flavor that’s perfectly balanced and a texture that will have everyone coming back for seconds.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 2 cups fresh strawberries (hulled and sliced)
• 2 cups rhubarb (chopped)
• ¾ cup sugar (or sweetener of choice)
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 2 tbsp cornstarch

Instructions

1. Make the crust: In a large bowl, combine flour and salt. Add the cold dairy-free butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: In a large bowl, combine the strawberries, rhubarb, sugar, lemon juice, cinnamon, and cornstarch. Stir gently until the fruit is evenly coated.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Add the fruit filling to the crust. Top with another layer of dough or a lattice pattern. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free strawberry rhubarb pie is a wonderful balance of sweet and tart, with a flaky, buttery crust and a tangy fruit filling. It’s the perfect dessert for any gathering or special occasion, offering a refreshing twist on a beloved classic. Whether you’re making it for a holiday or a summer picnic, this pie will be a crowd-pleaser every time.

Dairy-Free Mixed Berry Pie

This mixed berry pie brings together the sweetness of strawberries, blueberries, raspberries, and blackberries in a juicy, flavorful filling. The combination of berries creates a deliciously complex taste that’s enhanced with a touch of lemon and vanilla. The dairy-free pie crust is flaky and buttery, allowing the fruit to shine through. It’s a simple yet decadent dessert that’s perfect for any occasion, especially when fresh berries are in season.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 1 cup fresh strawberries (hulled and sliced)
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup fresh blackberries
• ¾ cup sugar (or sweetener of choice)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp cornstarch

Instructions

1. Make the crust: In a large bowl, combine flour and salt. Add the cold dairy-free butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: In a large bowl, mix all the berries with sugar, lemon juice, vanilla extract, and cornstarch. Gently stir to combine.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Add the berry mixture to the crust. Top with another layer of dough or a lattice pattern. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free mixed berry pie is bursting with vibrant flavors and a delightful texture. The combination of berries in a buttery, flaky crust is simply irresistible. Perfect for any summer gathering, this pie is a refreshing and indulgent dessert that can be enjoyed by anyone, regardless of dietary restrictions. It’s a true crowd-pleaser that’s sure to be a hit at your next celebration.

Dairy-Free Peach Pie

This dairy-free peach pie is a summer favorite, showcasing ripe, juicy peaches in a sweet, slightly tangy filling. The natural sweetness of the peaches is enhanced with a touch of cinnamon and vanilla, making each bite a burst of flavor. The buttery dairy-free crust adds a rich, flaky texture that complements the softness of the peaches perfectly. This pie is perfect for warm weather gatherings or when you’re craving a delicious, dairy-free dessert that highlights fresh fruit.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 5-6 ripe peaches (peeled, pitted, and sliced)
• ¾ cup sugar (or sweetener of choice)
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, combine flour and salt. Add the cold dairy-free butter and cut it into the flour until it forms coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap it in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: In a large bowl, combine the sliced peaches, sugar, cinnamon, lemon juice, cornstarch, and vanilla extract. Gently toss until the peaches are evenly coated.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Add the peach filling to the crust and top with another layer of dough or a lattice design. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free peach pie is a simple, yet absolutely delicious dessert that celebrates the flavors of summer. The perfectly spiced peach filling and flaky crust create an irresistible combination. Whether you’re serving it at a summer barbecue or enjoying a quiet evening at home, this pie is a delightful treat that will satisfy your sweet tooth without the dairy.

Dairy-Free Cherry Pie

Dairy-free cherry pie is a sweet and tart dessert that’s perfect for cherry season or any time you’re in the mood for a fruity, comforting treat. The bright, juicy cherries are combined with a bit of sugar, lemon, and almond extract, creating a deliciously rich filling. Paired with a flaky, buttery dairy-free crust, this pie is sure to be a hit with anyone who loves the combination of sweet and tart flavors. It’s a must-try for cherry lovers, and the dairy-free crust makes it accessible for those with dietary restrictions.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 4 cups fresh or frozen cherries (pitted)
• ¾ cup sugar (or sweetener of choice)
• 1 tbsp lemon juice
• 1 tsp almond extract
• 2 tbsp cornstarch

Instructions

1. Make the crust: In a large bowl, mix flour and salt. Add the cold dairy-free butter and cut it into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap it in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: In a large bowl, combine the cherries, sugar, lemon juice, almond extract, and cornstarch. Toss gently to combine.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Add the cherry filling to the crust and top with another layer of dough or a lattice design. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free cherry pie is bursting with the bold, tart flavors of fresh cherries, balanced perfectly with the sweetness of the sugar and almond extract. The buttery, flaky crust complements the vibrant filling beautifully. It’s a perfect dessert for any time of year but especially during cherry season. Whether you’re serving it at a family gathering or enjoying a slice on a cozy evening, this cherry pie will surely please everyone, regardless of dietary preferences.

Dairy-Free Blueberry Pie

Dairy-free blueberry pie is a simple yet indulgent dessert that showcases the natural sweetness and depth of fresh or frozen blueberries. The filling is thickened with cornstarch, allowing the berries to maintain their vibrant color while becoming tender and juicy. A touch of lemon juice brightens the flavors, and the dairy-free crust is perfectly flaky, providing a satisfying contrast to the sweet filling. This pie is an excellent option for those looking for a fresh, fruity dessert that is also dairy-free.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 4 cups fresh or frozen blueberries
• ¾ cup sugar (or sweetener of choice)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, mix flour and salt. Add the cold dairy-free butter and cut it into the flour until it forms coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: In a large bowl, combine the blueberries, sugar, lemon juice, lemon zest, cornstarch, and vanilla extract. Stir gently to combine.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Add the blueberry filling to the crust and top with another layer of dough or a lattice design. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free blueberry pie is bursting with the juicy, sweet flavors of blueberries, with a delicate lemon twist that elevates the filling. The flaky, buttery dairy-free crust pairs beautifully with the fresh, vibrant filling, making it a dessert worth celebrating. Whether you’re using fresh summer berries or frozen fruit, this pie is a crowd-pleaser that’s sure to satisfy any sweet tooth. It’s a perfect treat for a family gathering, picnic, or cozy dessert at home.

Dairy-Free Apple Pie

This dairy-free apple pie offers a warm, comforting dessert that’s perfect for fall or any season. The tartness of the apples combined with the sweetness of the cinnamon, nutmeg, and brown sugar creates a fragrant, spiced filling. The buttery dairy-free crust adds a flaky texture that pairs wonderfully with the soft, tender apples. This apple pie is an easy, crowd-pleasing option that showcases the classic flavors of a traditional apple pie without the dairy, making it suitable for various dietary preferences.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 6-7 medium apples (Granny Smith or Honeycrisp work well, peeled and sliced)
• ¾ cup brown sugar
• 2 tbsp all-purpose flour
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp dairy-free butter (optional for topping)

Instructions

1. Make the crust: In a large bowl, mix flour and salt. Add the cold dairy-free butter and cut it into the flour until it forms coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, combine the sliced apples, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Add the apple filling to the crust. Dot the top with small pieces of dairy-free butter, if desired. Top with another layer of dough, crimping the edges to seal, or create a lattice design. Bake for 45-50 minutes, until the crust is golden and the apples are tender. Let the pie cool before serving.

This dairy-free apple pie is a delicious tribute to the classic dessert. The combination of sweet, spiced apples and the crisp, flaky crust creates a comforting and satisfying dessert that’s perfect for any occasion. With its warm, aromatic flavors, it’s an ideal choice for a family dinner or holiday dessert. Whether enjoyed on its own or with a scoop of dairy-free ice cream, this apple pie will definitely become a favorite for all.

Dairy-Free Strawberry Rhubarb Pie

Dairy-free strawberry rhubarb pie is a sweet and tangy dessert that brings together the best of both fruits. The natural tartness of the rhubarb pairs perfectly with the sweet juiciness of the strawberries, creating a filling that’s both vibrant and flavorful. The dairy-free crust adds the perfect flaky texture to hold all that delicious fruit. This pie is perfect for spring and summer gatherings, offering a balance of sweet and sour that’s hard to resist.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 3 cups fresh or frozen strawberries (hulled and sliced)
• 2 cups fresh or frozen rhubarb (diced)
• 1 cup sugar (or sweetener of choice)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, combine the flour and salt. Add the cold dairy-free butter and cut it into the flour until it forms coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the mixture is well combined.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and place it in a 9-inch pie pan. Add the strawberry-rhubarb filling and top with another layer of dough, crimping the edges to seal, or make a lattice design. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free strawberry rhubarb pie is a deliciously tart and sweet dessert that celebrates the unique combination of rhubarb and strawberries. The flaky, buttery dairy-free crust adds the perfect touch, ensuring each bite is a balance of textures. Whether you’re serving it at a spring gathering or enjoying it with family, this pie is sure to become a seasonal favorite.

Dairy-Free Mixed Berry Pie

A dairy-free mixed berry pie is a colorful and vibrant dessert that combines the best of nature’s berries. Blueberries, raspberries, and blackberries come together in a sweet and slightly tangy filling, surrounded by a crisp, flaky dairy-free crust. This pie is not only visually stunning but also packed with natural flavors that perfectly complement each other. It’s an ideal dessert for any berry lover and a great way to use up fresh or frozen berries when in season.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen raspberries
• 1 cup fresh or frozen blackberries
• ¾ cup sugar (or sweetener of choice)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, combine flour and salt. Add the cold dairy-free butter and cut it into the flour until it forms coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, mix all the berries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the berries evenly.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Pour the berry filling into the crust. Top with another layer of dough or a lattice design. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let the pie cool before serving.

This dairy-free mixed berry pie is a perfect dessert for any occasion, bursting with fresh berry flavors. The combination of blueberries, raspberries, and blackberries creates a refreshing, juicy filling, while the flaky dairy-free crust adds an irresistible crunch. Whether it’s served at a summer picnic or as a sweet ending to a family meal, this pie is sure to impress everyone.

Dairy-Free Peach Pie

This dairy-free peach pie offers a juicy, sweet filling made from ripe, tender peaches. The delicate combination of cinnamon, nutmeg, and vanilla enhances the natural flavor of the peaches, making it a delightful treat for summer. The flaky, dairy-free crust complements the filling perfectly, offering a buttery taste without the use of any dairy. Ideal for a warm-weather dessert, this peach pie is sure to impress at family gatherings, BBQs, or any special occasion where fresh, summery flavors are the star.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 6 cups fresh peaches (peeled, pitted, and sliced)
• 1 cup sugar (or sweetener of choice)
• 2 tbsp cornstarch
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, combine flour and salt. Add the cold dairy-free butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, combine sliced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss the peaches gently to coat them evenly.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Fill with the peach mixture. Top with another layer of dough, crimping the edges to seal, or create a lattice design. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.

This dairy-free peach pie is a perfect summer treat that’s sure to satisfy your sweet tooth with its fresh and fragrant flavors. The sweet, juicy peaches combined with the warm spices create a nostalgic, comforting filling. Paired with the crisp, buttery crust, it’s an easy, crowd-pleasing dessert that’s both dairy-free and full of flavor. Serve it at your next BBQ or picnic, and it will quickly become a favorite!

Dairy-Free Cherry Pie

A classic cherry pie made without dairy, this recipe combines tart cherries with a perfectly balanced sweet filling. The addition of lemon juice and a hint of almond extract gives the pie a depth of flavor, while the dairy-free crust remains light and flaky. Whether you’re using fresh or frozen cherries, this pie delivers that signature cherry taste that’s both sweet and tangy. It’s a great option for those with dietary restrictions but still craving a delicious, classic dessert.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 4 cups fresh or frozen tart cherries (pitted)
• ¾ cup sugar (or sweetener of choice)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp almond extract
• 1 tbsp dairy-free butter (optional for topping)

Instructions

1. Make the crust: In a large bowl, mix flour and salt. Add the cold dairy-free butter and cut it into the flour until it forms coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Stir gently to combine the ingredients.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and place it in a 9-inch pie pan. Add the cherry filling and top with another layer of dough. Crimp the edges to seal, or create a lattice top. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let cool before serving.

This dairy-free cherry pie is the perfect balance of sweet and tart flavors, with a crisp, buttery crust that’s completely dairy-free. The cherry filling is vibrant and flavorful, enhanced by the hint of lemon and almond. It’s an easy and satisfying dessert that’s perfect for summer, but also works well throughout the year. Serve it with a scoop of dairy-free vanilla ice cream for an extra treat!

Dairy-Free Blueberry Pie

Dairy-free blueberry pie is a refreshing dessert that celebrates the natural sweetness of fresh blueberries. The bright, juicy berries are combined with a touch of sugar, lemon juice, and cornstarch to create a thick, aromatic filling. The result is a colorful, vibrant pie with a deliciously smooth texture. The dairy-free crust ensures the pie remains light and flaky, making it a perfect dessert for any occasion, from casual dinners to special gatherings.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 4 cups fresh or frozen blueberries
• ¾ cup sugar (or sweetener of choice)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, combine the flour and salt. Add the cold dairy-free butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries begin to release their juice. Remove from heat and let it cool.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Top with another layer of dough, crimping the edges to seal, or make a lattice design. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let cool before serving.

This dairy-free blueberry pie is a simple yet elegant dessert that showcases the natural sweetness of blueberries. The smooth, thickened filling perfectly complements the light, flaky crust, creating a well-balanced pie. It’s a wonderful choice for any berry lover and is sure to be a hit at summer picnics or family dinners. Enjoy it fresh from the oven or chilled for an even more refreshing treat!

Dairy-Free Strawberry Rhubarb Pie

This dairy-free strawberry rhubarb pie offers the perfect blend of tart rhubarb and sweet strawberries, creating a balanced and flavorful filling. The addition of orange zest and vanilla brings a new dimension to this classic combination, while the dairy-free crust remains tender and crisp. Whether you’re baking for a holiday or just to enjoy the fresh flavors of spring, this pie is sure to become a go-to favorite for those seeking a dairy-free dessert that doesn’t skimp on flavor.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 2 cups strawberries (hulled and sliced)
• 2 cups rhubarb (sliced into ½-inch pieces)
• ¾ cup sugar (or sweetener of choice)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp orange zest
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, combine the flour and salt. Add the cold dairy-free butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, orange zest, and vanilla extract. Toss gently to coat evenly. Set aside to allow the fruit to release its juices.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and place it into a 9-inch pie pan. Fill with the strawberry-rhubarb mixture. Top with another layer of dough, crimping the edges to seal, or create a lattice top. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let cool before serving.

This dairy-free strawberry rhubarb pie combines the sweetness of strawberries with the tartness of rhubarb, creating a mouthwatering filling that’s perfectly balanced. The dairy-free crust provides the right amount of flakiness and richness without the need for butter. This pie is a refreshing and light dessert that’s ideal for any season but especially perfect when rhubarb is in peak season. It’s a delicious treat for those with dietary restrictions or anyone who enjoys the bright, fresh flavors of this classic combination.

Dairy-Free Apple Cinnamon Pie

The Dairy-Free Apple Cinnamon Pie is a warm, comforting dessert that’s perfect for fall and winter. The filling features tender, cinnamon-spiced apples, sweetened with a touch of maple syrup, and encased in a buttery, dairy-free crust. The hint of nutmeg and lemon juice adds complexity to the filling, while the flaky crust complements the juicy apples. Whether you’re celebrating a special occasion or simply craving a cozy, homemade dessert, this pie is the perfect way to indulge without dairy.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 6 cups apples (peeled, cored, and sliced)
• ¾ cup maple syrup
• 2 tbsp cornstarch
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, combine flour and salt. Add the cold dairy-free butter and cut it into the flour until it forms coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, toss the apple slices with maple syrup, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir until the apples are evenly coated.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Fill with the apple mixture. Top with another layer of dough, crimping the edges to seal, or create a lattice design. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.

This dairy-free apple cinnamon pie is a comforting dessert that’s perfect for cozying up on a cool evening. The apples are tender and sweet, spiced just right with cinnamon and nutmeg, and the dairy-free crust adds a buttery, flaky texture that complements the filling beautifully. This pie is a perfect treat for anyone craving a classic apple pie but needing a dairy-free alternative. It’s sure to be a hit at your next family gathering or holiday celebration!

Dairy-Free Blackberry Pie

This dairy-free blackberry pie is bursting with flavor, combining the tartness of blackberries with a rich, sweet filling. The fruit’s natural juice is thickened with cornstarch and sweetened with sugar, while a dash of lemon juice adds brightness. The dairy-free crust is buttery, yet light and flaky, making it the perfect complement to the juicy, flavorful filling. Whether you use fresh or frozen blackberries, this pie is sure to be a crowd-pleaser at any event.

Ingredients
For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup dairy-free butter (cold, cubed)
• 6-8 tbsp ice water

For the filling:

• 4 cups blackberries (fresh or frozen)
• ¾ cup sugar (or sweetener of choice)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the crust: In a large bowl, combine the flour and salt. Add the cold dairy-free butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, toss the blackberries with sugar, cornstarch, lemon juice, and vanilla extract. Gently stir to coat the berries evenly.
3. Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the dough and place it in a 9-inch pie pan. Fill with the blackberry mixture. Top with another layer of dough, crimping the edges to seal, or create a lattice design. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.

This dairy-free blackberry pie is a delightful dessert bursting with the vibrant flavor of fresh blackberries. The sweet and tart filling combined with the flaky crust creates a satisfying contrast in textures, while the hint of lemon adds a zesty kick. Whether enjoyed warm or at room temperature, this pie is a perfect addition to your dessert table, particularly for berry lovers seeking a dairy-free option. It’s the ideal treat for any occasion, from summer picnics to family dinners.

Note: More recipes are coming soon!