Rich, flaky, amazingly delicious vegan pie crust that's made from coconut oil! Use this easy vegan pastry dough in just about any pie recipe. It's even freezer-friendly!
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup coconut oil (solid state)
- 4 tablespoons ice cold water, plus up to 2 additional tablespoons
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Stir the flour and salt together in a large mixing bowl. Add the coconut oil.
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Use a pastry cutter (or alternatively a fork or a couple of butter knives) to cut the oil into the flour. Continue until the mixture resembles fine crumbs.
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Stir one tablespoon of cold water into the mixture at a time, just until the mixture begins to hold together and form a dough.
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Continue mixing the dough until smooth, using your hands if needed.
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Roll the dough into a ball and transfer it to a lightly floured work surface.
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Use a floured rolling pin to roll the dough out. Keep rolling the dough into a circle until it's about an inch greater in circumference than the top of your pie plate. You can invert the pie plate on the rolled dough to measure.
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Carefully drape the dough inside of the pie plate, pressing it in so it conforms to the inside of the plate.
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Trim any excess dough from around the edges. Crimp the edges of the dough if you like.
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Fill and bake the dough according to your pie recipe, or seal it up in a bag and freeze it for later.