Recipe
Vegan Pie Crust - Coconut Oil
A vegan pie crust made from coconut oil. It works for sweet or savory pies.
Ingredient batch: 2× original. Base yield: 2 crusts.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
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- Yield
- 4 crusts
- Prep
- 10 minutes
Ingredients
- 6 1/2 cup flour
- 2 tsp salt
- 2 Tbsp sugar (omit for savory pie)
- 2 cup coconut oil
- 14–16 Tbsp very cold water
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 2 crusts.
- 3 1/4 cup flour
- 1 tsp salt
- 1 Tbsp sugar (omit for savory pie)
- 1 cup coconut oil
- 7-8 Tbsp very cold water
Instructions
- In a food processor, combine all ingredients and process until a smooth dough is formed. If making by hand, use a strong spoon or two butter knives to mix the crust.
- Split dough in half to make 2 crusts. Roll each crust into a circle on a floured surface. If the dough is too crumbly, you can add a small amount of water to it so that it sticks together better.
Notes
If only using one crust, you can keep the other half of the dough in a ball and keep it in a tightly sealed container in the fridge for up to 1 week.
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https://adfreecook.com/vegan-pie-crust/