Recipe
Vegan Pie Crust - Coconut Oil
A vegan pie crust made from coconut oil. It works for sweet or savory pies.
Ingredient batch: 1× 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.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 2 crusts
- Prep
- 10 minutes
Ingredients
- 769 mL flour (volume measure)
- 4.9 mL salt (volume measure)
- 15 mL sugar (omit for savory pie) (volume measure)
- 237 mL coconut oil (volume measure)
- 104–118 mL very cold water (volume measure)
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/