Rich, flaky, amazingly delicious vegan pie crust that's made from coconut oil! Use this easy crust in just about any pie recipe. It's even freezer-friendly!
Stir the flour and salt together in a large mixing bowl. Add the coconut oil.
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.
Stir one tablespoon of cold water into the mixture at a time, just until the mixture begins to hold together and form a dough.
Continue mixing the dough until smooth, using your hands if needed.
Roll the dough into a ball and transfer it to a lightly floured work surface.
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.
Carefully drape the dough inside of the pie plate, pressing it in so it conforms to the inside of the plate.
Trim any excess dough from around the edges. Crimp the edges of the dough if you like.
Fill and bake the dough according to your pie recipe, or seal it up in a bag and freeze it for later.