Dairy-Free, Egg-Free Double-Crust Pie Dough

Using vegetable oil in place of butter in pie dough is not a new technique, but it does take a delicate hand so that the dough does not get overworked. The baking powder adds a little lift to the dough, and although the pastry won’t have quite the flakiness of a butter pastry, it will have the melt-in-your-mouth appeal and the structure to hold any filling.