Vegan Pie Crust (Coconut Oil).
A vegan pie crust made from coconut oil. It works for sweet or savory pies.
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.
Ingredient display: US / original units. 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
- 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/
You can use this delicious vegan pie crust recipe for all sorts of pies. In this recipe I'll show you how I make my vegan pie crust with coconut oil and help from my trusty food processor. If you don't have a food processor, use a sturdy spoon or two butter knives to mix the dough.
In all the years that I've been married, I always make pies for dessert on Thanksgiving. They're so easy right? Because you can make them the day before and keep them in the fridge.
So I needed to come up with a vegan pie crust recipe that I can use this year now that we're not eating any more butter. Luckily, it wasn't too hard to create a coconut oil pie crust that tastes just as lovely!
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