This Coconut Oil Pie Crust is an easy vegan pie crust recipe. Did I say delicious? Let me say it again. Coconut oil Pie crusts are flaky and flavorful. Bonus. Your kitchen won’t look like a bomb exploded when you’re done. The flour stays in the bowl. Not on your counter, face and floors! This post is full of great tips and a very helpful method to make this crust even simpler!
This is one of Our OLDEST posts on this blog. After years of making this incredible pie crust I decided to up date the post with new pics so you can see just how versatile it is. And ALWAYS tasty. Even kids can make this pie crust with little trouble and not much guidance. My eleven year old granddaughter Aliyah recently made our Caramel Apple Pie all by herself for a school project with this crust. Proud Grandma here!
Coconut oil pie crust is easy to lattice as I did on my Blueberry Lime Pie. It’s a durable stretchy dough so it tolerates the various motions required for a good lattice top.
Over the years this pie crust has proven itself in our family. This was the first pie crust I really felt good about making. It’s easy and uses coconut oil which adds it’s own delicious flavor to the crust. Kids can make it too. This is a good first pie crust for junior or first time bakers.
The Process of making this Coconut Oil Pie crust:
NOTE:This pie crust is VERY different from a butter crust. You make a coconut oil pie crust at room temperature. The coconut oil MUST be melted and even the water temperature is just tepid. You don’t want them actually hot. Room temp is perfect. If you are making this in a VERY hot kitchen you may want to use cold water and get the coconut oil to just semisolid and not fully melted for best handling.
Make the Dough:
- Whisk the salt into the flour
- Pour in the coconut oil and whisk it until the flour gets crumbly
- Mix the water into the flour mixture until a dough forms that holds together but is not too gummy.
- TIP: The water you need will change depending on your humidity, type of flour and other things. You may need 4 Tablespoons or triple that amount so start with a little and work the dough until you get it to a workable state.
To Roll Out the Coconut Oil Pie Crust Easily:
- Cut the dough into half and make two, same sized, balls of dough. Take one ball of dough and place it in the middle of the oiled parchment.
- Flatten the dough into round shape with your hands before putting on a sheet of lightly oiled parchment.
- Place the top oiled parchment on the flattened circle and then roll it out.
- Tip: Catch the edges of the parchment between your hip and the counter to give you some leverage when rolling if necessary.
- Roll the dough thin, and then turn the parchment and roll in a circular motion until it’s 2 inches larger than the pie plate, in a nice, even circle.
- Remove the top layer of parchment paper.
- Put your hand under the bottom parchment and invert into your other hand. Carefully place the crust into the pie plate so it is centered.
- Peel off the remaining parchment. Be careful to peel the edges of the dough off the parchment and then peel it back. Keep the parchment fold back, close to the dough.
Note: For a single crust pie: Cut the recipe amounts in half.
- Flute the edge, pierce the dough several times with a fork and place a pie weight on the bottom of the crust to prevent the crust bubbly up when baked. I used tinfoil in the bottom of the pie with pinto beans on top.
- Bake at 425 degrees F for 10 minutes.
- Lower oven temperature to 350 degrees F and bake another 25 minutes, or until lightly brown.
For a two crust pie:
- Pour the pie filling onto the bottom crust.
- Make your top crust as above.
- Place top crust over the filling and flute the edges
- Make several small slits in the top crust
- Whisk an egg white with a bit of water and brush it lightly on the top crust
- Sprinkle sugar onto the top crust
*How to flute the pie crust edge:
- Fold the top crust over the bottom crust and tuck it under.
- Pinch, with a slight twisting motion the pie dough between your thumbs and forefingers in opposing directions. This is easy, but confusing at first. Keep trying!
- Move to the next section of dough and repeat this action around the pie.
- The idea of fluting is to seal the pie edge. It doesn’t have to be perfect, or even fluted, just sealed. Fluting is a pretty way to do that. Flute or crimp the pie edge and brush with a slightly beaten egg white. Sprinkle sugar lightly over the top.
- Put some slits in the top, It’s ready to bake!
- Bake at 425 degrees F for 10 minutes.
- Lower oven temperature to 350 degrees F and bake another 25 to 30 minutes, or until juice is bubbling through the slits and that gorgeous top crust is slightly browned. Remove from oven to cool.Brushed with an egg white and lightly sprinkled with organic white sugar this pie is ready to bake!
Recipe Yield: One Regular depth Double Coconut Oil Pie Crust-8 servings
Your Printable Recipe Card:
A wonderful pie crust made with coconut oil. This is so easy to do, vegan and almost mess free in the kitchen. For easy handling and rolling out dough for the pie crust: roll it between 2 pieces of oiled parchment paper. I have worked with saran wrap in the past and it works as well. But I prefer this because it's more supportive of the dough as I maneuver it and peel off the dough. Dough comes off the parchment easily and the dough won't stick! To protect the pie from darkening more than desired. Bake to desired brown. Now press foil gently around the pie edge or use pie shields. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: one double crust pie slice
Amount Per Serving:Calories: 236 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
A wonderful pie crust made with coconut oil. This is so easy to do, vegan and almost mess free in the kitchen.
For easy handling and rolling out dough for the pie crust: roll it between 2 pieces of oiled parchment paper.
I have worked with saran wrap in the past and it works as well. But I prefer this because it's more supportive of the dough as I maneuver it and peel off the dough. Dough comes off the parchment easily and the dough won't stick!
To protect the pie from darkening more than desired. Bake to desired brown. Now press foil gently around the pie edge or use pie shields.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.