Coconut Oil Pie Crust
This coconut oil pie crust is rich, flaky, and amazingly delicious! Use this easy vegan pastry dough in just about any pie recipe. It's even freezer-friendly!
Servings: 8
Calories: 203kcal
Ingredients
- 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
Instructions
- 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.
- Place the shaped crust into the fridge to chill for at least 30 minutes before baking.
- Fill and bake the dough according to your pie recipe, or seal it up in a bag and freeze it for later.
Nutrition
Serving: 17.9g | Calories: 203kcal | Carbohydrates: 17.9g | Protein: 2.4g | Fat: 13.9g | Saturated Fat: 11.8g | Sodium: 148mg | Potassium: 25mg | Fiber: 0.6g | Sugar: 0.1g | Iron: 1.1mg