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Blind Baked Vegan Pie Crust Recipe

This blind baked pie crust is delicious and perfectly flaky.

Use blind baked pie crusts for lemon meringue pie recipe, pudding pies or any unbaked pie filling.

If you are looking for a vegan pie crust recipe this one is very simple to make and the flavor is outstanding.

I have discovered the joys of baking with coconut oil.   Coconut oil improves the taste of baked goods and It adds a nice texture as well.

I’m particularly impressed with the way coconut oil transforms my pie crusts.

This blind baked pie crust is very easy to work with and just hits you with a wonderful ‘buttery’ taste and flaky texture.

However, No butter is in this crust. the crust is made with flour, salt and coconut oil.

It’s a great vegan recipe option. No need to bring in the butter to make a flaky, tender and flavorful crust.

Blind Baked Pie Crust With A  Lemon Curd Filling. Add The Meringue For Lemon Meringue Pie
Bakes single crust and lemon filling for Lemon Meringue Pie
Lemon Meringue Pie
Coconut oil crust is perfect for your lemon meringue pies.

Gluten Free Blind baked Pie Crust Option:

You can also make this crust gluten free by using almond flour in place of the wheat flour. I suggest the almond crust from our sugar free Pumpkin cheesecake recipe .

This crust uses coconut oil, almond flour and is sugar free. But you can choose to use sugar if that is not a problem for you. I like to serve this crust at gatherings for special dieters.

Sugar Free Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake with an almond flour crust.

There will be a different result in the finished crust with almond flour. If you try that option please let me know how it goes. I’d love to have your feedback and experience.

Coconut oil Blind Baked Pie Crust:

Caramel Apple Pie
This is the coconut oil crust in our caramel apple pie.

I have made this coconut oil pie crust as a single pie crust and a double for many years. It is SO easy to work with and it makes a splendid crust.

This is the oil crust my granddaughter used in her first caramel apple pie (pictured above). She had no trouble at 10 years old.

Watch the video in the sidebar and at the recipe bottom to see how easy it is to roll out this oil crust between parchment paper.

Coconut Oil Pie Crust
Current Pie with a coconut oil double crust. This is a flaky crust your family will love.

Single Coconut Oil Pie Crust Recipe:

When you want to make a pie that uses a cooked or no bake pie filling you need a single crust baked pie filling like this one.

Baked Single Pie Crust Recipe
Baked single pie crust recipe is perfect for no bake fillings.

Single Crust Pie Baking Tips:

  • You can use a pastry cutter but if you have a food processor just add the ingredients and give it a few pulses.
  • Roll this oil crust out between two sheets of parchment paper or sheets of wax paper to keep it easy. We show you how to do the process in the demonstration video.
  • Baking your crust without a filling may cause it to bubble up during baking. That is not desirable. The pie quality will suffer if the crust is misshapen.
  • To avoid this problem. Once the pie crust is in the pie plate fluted and ready to bake add a layer of tin foil or parchment paper on top of the pie crust.
  • Now hunt up something to weigh it down with that will withstand the oven temperature. I used pinto beans. they worked great.
Coconut Oil Pie Crust
Coconut oil pie crust dough in the plate. Ready to flute the edge and weight the middle.

Helpful Products:

NOTE: Beans, rice and other food weights will not be suitable for cooking afterwards. If you don’t want to ruin your food you need to buy pie weights. Here are some good reusable choices for pie weights:

Printable Recipe Card:

Baked Single Pie Crust Recipe
Yield: 8 servings

Baked Single Pie Crust Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Delicious baked single pie crust recipe.  Easy to make this flaky, flavorful crust. Add your favorite fillings


  • 1 1/4 Cups all purpose flour
  • 1/8 tsp. salt
  • 1/8 Cup coconut oil
  • 2 to 4 Tablespoons water


Make the Dough:

  1. Preheat oven to 425 degrees
  2. Stir salt into flour.
  3. Add coconut oil and Stir with a fork into the flour until it makes small pea size crumbles
  4. Add water a little at a time while stirring the flour mixture with a fork.
  5. Stir just until moistened and forms a ball of dough.
  6. Form into a ball with your hands.

Roll it out:

  1. Take the ball of dough and place it in the middle of the oiled parchment.
  2. Flatten the dough into an even, thick, round shape.
  3. Place the upper layer of oiled parchment over the flattened dough.
  4. Roll into a circle 2 inches wider than the circumference of your pie plate.
  5. Remove the top parchment piece and invert the crust into the pie.
  6. Arrange the dough in the pie pan so an even amount of dough falls over the pie plate evenly all around.(this is easiest if accomplished at the first, so try to line it up so it's centered, before laying it in the pie plate)


  1. Flute the edge of the pie crust. This works best when the crust is strongly anchored to the outer edge of the pie plate.
  2. With a fork poke holes in the pie crust bottom.
  3. Place pie weights evenly on the bottom of the crust to prevent the crust bubbling up when baked. (I used tinfoil in the bottom of the pie with pinto beans on top. it worked great)
  4. Bake at 425 degrees F for 10 minutes.
  5. Lower oven temperature to 350 degrees F and bake another 25 minutes, or until lightly brown.
  6. Cool and fill with your no bake filling.


The video will help you see how I roll the dough out between parchment paper. It is for a double crust pie but the dough recipe is the same.

Nutrition Information



Serving Size


Amount Per Serving Calories 132Total Fat 7gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 36mgCarbohydrates 15gFiber 1gSugar 0gProtein 2g

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More Pie Crusts:

We use these pie crusts most commonly. They are all reliable, delicious and easy to make.

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Monday 14th of February 2022

I attempted to make this crust, after the first 10 min the middle was bubbled up, even with the pie weights.(they were pushed off to the side) I poked some holes and rearranged the weights and put it back in the oven for 20 min. When I took it out it had shrunk away from the pan! What did I do wrong?


Monday 14th of February 2022

Hi Erikah, Thanks for the feedback on the recipe. I have gone in and added some tips into the recipe instructions for you. I had forgotten to mention poking holes in the pie shell bottom. Thanks for bringing that up. More Tips: -Make sure you have enough weight spread evenly over the pie crust to prevent buckling. For the pie shell falling away from the pan: -SOME Shrinkage is normal but it should not ruin the pie. Here's a few ideas. -Try a metal or unglazed pie plate. This will help the dough grip the pan as it bakes. -flute the crust high enough that it can reduce in size as it bakes and still fill the pan. adding a higher or wider lip on the crust will help with shrinkage. -Allow the dough to rest 10 minutes or so before rolling it out. This will help the dough completely hydrate and relax. -And check your flour. A lower protein flour is best for this crust. A bread flour or flour with more than 3 grams of flour will be very springy and are to control when baking pies.

I hope these tips help.

Cathryn Gardner

Monday 25th of September 2017

I don't get the correct image to pin this recipe.


Monday 25th of September 2017

Hi Cathryn, Thank you for bringing this to my attention. I have fixed the featured image for you. I need to remake and repost this recipe with a better pin. But for now, there is only the one image. I really appreciate your letting me know. Have a great day!

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