This perfect Coconut Oil Pie Crust is flaky and delicious and made with coconut oil instead of butter! It’s so easy to make!
I’ve been wanting to make this Perfect Coconut Oil Pie Crust for so long now and finally got around to it this holiday season! For years I always just bought frozen pre-made pie crust because pie crust seems to get a bad rap for being difficult to make, but it’s actually really easy!
I’ve been baking with coconut oil instead of butter a lot in the past year so I thought it would be fun to make a coconut oil pie crust. In my opinion, it’s just as delicious and flaky as a butter/shortening crust and I feel a little better about eating it!
I have a few holiday recipes planned that require a pie crust and I really wanted to have my own recipe to reference and I wanted it to be a good one!
I tested this recipe a few times to get it just right and I think you are going to love it as much as I do. You can easily adapt this recipe for sweet and savory and I’ve found that it’s pretty fool proof as long as you follow the directions.
I have a bunch of step by step photos below so make sure to check them out if you have any questions on exactly how to do each step!
Cooking Tips for Perfect Coconut Oil Pie Crust:
- You want your coconut oil to be room temperature. You can see what it looks like in one of the above photos, but you should be able to easily spread it but you don’t want it melted. I tried with cold coconut oil that had hardened and it did not work.
- Make sure water is actually ice cold water, not just cold water out of the faucet.
- If you aren’t going to use pie crust immediately make sure it sits out at room temperature until softened before using.
- Make sure you’re watching the dough as you are adding the water to the food processor. You should be able to see the dough forming into a ball and you don’t want to make it too wet. You can always stop the food processor and open it up to check if you aren’t sure.
- You will know the dough is done when it’s sticking together and you’re able to easily form it into a ball.
- If you do accidentally add too much water you can always add a little flour when forming it into a ball.
Perfect Coconut Oil Pie Crust
- Total Time: 0 hours
- Yield: 2 Crusts 1x
- Diet: Vegan
Description
This delicious and flaky pie crust is made with coconut oil instead of butter!
Ingredients
- 3 1/4 cup all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (if making a sweet pie)
- 1 cup room temperature coconut oil, use refined if you don’t want a coconut taste
- 6–8 tablespoons ice cold water
Instructions
- Add flour, salt and sugar (if using) to a food processor and blend until just mixed.
- Next, add the coconut oil and turn on the food processor and start adding tablespoons of ice cold water until a dough is formed. I used about 8 but it will depend on your dough so add slowly and stop the food processor to check consistency if needed.
- Dump out the pie dough on a floured cutting board and use your hands to form into a ball. Cut in half and dough is ready to be used immediately.
- To use immediately: roll out dough do your desired consistency and then carefully place in a pie pan. Press down and cut off any excess dough, fill pie and then top with second pie crust, if desired. Bake according to pie directions.
- If you would like to save the dough for use later: form each half into a disc and wrap in plastic wrap. You can refrigerate the dough for up to one week and can be frozen up to 3 months.
- Before using, let dough sit at room temperature until softened.
- Prep Time: 20 minutes
- Cook Time: 30+mins
- Category: Dessert, Vegetarian
- Method: Oven
- Cuisine: American
Had a horrible time rolling this out. It kept falling apart and couldn’t get it from the counter to the pie pan without breaking. Any tips? I do think rolling it between wax paper or plastic wrap may work. I definitely did something wrong. Followed the recipe. Not sure what I did wrong. Put the cherry pie in the freezer to bake at a later time. I do think will taste fantastic.
Hi Cindy, I’m sorry you had trouble with this crust recipe. I occasionally have issues if the coconut oil isn’t the perfect texture when starting out. I will be making a video of how I make it this week, so hopefully that can help! I hope it still tasted good 🙂
:ade this for first time. Had trouble keeping it from separating as I rolled it out. Pressed it all back together adding small amounts of ice water and it turned out better but still tended to separate until I used plastic wrap between rolling pin and dough. Not clear if the coconut oil is blended first before ice water or as ice water is added. I blended oil first briefly then added ice water a little at a time. Baked the scraps with cinnamon and sugar and loved the taste and texture Will serve it tomorrow and find out if it’s a hit.
I’m sorry you had issues, but I hope it turned out well in the end!!
How big of a crust will this make? I use 9.5 inch pie pans. Additionally, will this act as a mealy dough for custard style pies or is this for fruit pies?
It should easily fit a standard pie pan. I haven’t used it for a custard before but I think it would work
I’m the only dense one so far, I guess. Instruction #2: Next, add the coconut oil in spoonfuls. Turn on the food processor and start adding tablespoons of ice cold water until a dough is formed. Is all the oil added a teaspoon at a time then the processor turned on to add the water?
sorry for the confusion! No, coconut oil is all added before you turn the food processor on and start adding the ice water
I actually did not expect this pie crust recipe to turn out but I didn’t have the shortening I usually use and I didn’t want to run to the store… it’s cold and rainy out. I am totally surprised at how delicious this pie crust recipe is! It is light and flaky and tastes wonderful. I will make again and I highly recommend you give it a try. I do not think you will be disappointed!
Haha! I’m so glad it worked out and that you enjoyed it!!
I love this recipe. I was looking for a new pie crust recipe; I was tired of my regular shortening one. This goes together quickly and is delicious.
I’m so glad you enjoyed it!!
Greetings from 2021!
I have to say, it’s quite a good recipe and super simple to follow. I used about 3 or 4 extra tablespoons of cold water in order for my crust to solidify, but, again, that was just my experience!
I also have to disagree with @Lori about only using half the amount of oil—I tried it, but it was nowhere near enough until I added the other half. To each their own, of course! 😉
Happy New Year!
I’m so glad it worked out for you!!
I think you made a mistake on the amount of coconut oil. My dough turned to snot. So I am going to try it again with 1/2 cup coconut oil. (Solid)
oh no! I hope it works out when you try it again. I will be making this recipe again this week so I will double check all the ingredients
Hi, I just wondered is a food processor the only way you can make this pie crust?
Hi! It’s the only way I’ve made it but it would probably also work just in a bowl with your hands or a pastry cutter.
Hi! 🙂 I’m also making a vegan French silk pie- I saw you said to blind bake for 20-25 min, but what oven temp do you recommend? I used this crust for a raspberry rhubarb pie, and all my friends LOVED it, thanks for the recipe!!
I would blind bake it at 375. So glad you enjoy this recipe!
Coconut oil in a tropical climate is liquid at room temperature. You said cold wouldn’t work, would it still work if added as a liquid?
So sorry I didn’t see this until now, I don’t think liquid coconut oil would work unfortunately, Maybe you could refrigerate it a little bit to harden it up?
How long would you bake this on it own? I would like to make a French silk pie, but need to Pre bake the crust. I’ve used this recipe many times! I love it!
Thanks in advance.
So Sorry I didn’t see this until now! I hope it turned out if you were making it for Thanksgiving! I’d probably bake for 20-25 mins 🙂
Do you think this crust could be rolled up and then frozen for later use? I have a tiny freezer with not enough room for the disc of dough lol! Excited to make this recipe tomorrow! 🙂
Sorry for the late reply, but yes I do think it can be successfully frozen 🙂
LOVE your recipe!! Can’t wait to try it for a blueberry pie i will soon make. ?
Always looking for coconut oil recipes.
Thanks for sharing!
Thank you so much! I hope your pie is delicious!
Hi! I love your recipes! Especially your kid friendly recipes. Would I be able to use whole wheat flour instead of AP flour for the pie crust?
Thanks so much! I haven’t tried it myself but I don’t see why it wouldn’t work 🙂
Do you think your recipe would work with a gluten-free flour like rice or oats flour?
Ps: love your recipes!
Thanks, Malika! If I was going to make it gluten free I’d probably try with a gluten free AP flour blend. I’ve tried it once with half oat flour and half almond flour and it wasn’t super easy to work with.