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!
Black Currant Pie with a coconut oil crust
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.
Blueberry Lime Pie with a coconut oil crust. Terrific taste and an easy dough to work with. Simple to crimp with a fork after latticing.
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:
Ingredients for Coconut pie Crust. Flour, coconut oil, salt and water.
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.
Delicious Garden Pie with a coconut oil bottom crust. This is a savory version of this coconut oil crust. I added herbs too for extra flavor in the crust. So good!
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.
- Now…
- 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
An UN-FLUTED rustic version of our Caramel Apple Pie I made with my 7 year old Granddaughter Lainy. We had so much fun with the pie cut outs.
*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.
Black currant Pie with a coconut Oil crust sprinkled with sugar.
- 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:
Coconut Oil Pie Crust Tutorial
A wonderful pie crust made with coconut oil. This is so easy to do, vegan and almost mess free in the kitchen.
Ingredients
- 2 1/2 Cups flour
- 1/4 tsp. salt
- 1/2 Cup melted coconut oil
- 6 tablespoons water adjust to your need
- 1 medium egg white slightly whisked (to brush on the finished pie crust)
Instructions
- Stir salt into flour well.
- Add coconut oil and stir with a fork until the flour forms into tiny, pea sized balls.
- Add water a little at a time...
- Stir until moistened and forms a ball of dough when squeezed gently.
- Divide in half to make 2 dough balls. One for the bottom pie crusts, one for the top. Form each half into a ball.
- Roll out one ball for the bottom crust *see note for tip.
- Lay the rolled pie dough into a regular depth 9 inch pie pan. Adjust the dough so it evenly covers the plate with over hang of about a 1/2 all around.
- Fill the pie plate with desired filling.
- Roll the second ball of dough flat for the top crust.
- Arrange evenly over the pie filling. Cut excess overhang. The top crust needs to be a little longer all around than the bottom crust when trimmed.
- Crimp the top and bottom pie crusts together.
- OPTIONAL TOPPING: whisk an egg white with a tiny bit of water and brush it on the pie crust. Sprinkle sugar over the wet pie crust. This adds a bit of shine and a touch of sweet to the pie top.
- Bake as directed.
Notes
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.
Recommended Products
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Anchor Hocking Glass Pie Dish, Set of 2 - Talisman Designs Adjustable Pie Crust Shield, BPA-free Silicone, Red, Fits 8.5" - 11.5" Rimmed Dish
- Professional French Rolling Pin for Baking - Smooth Stainless Steel Metal & Tapered Design Best for Fondant, Pie Crust, Cookie & Pastry Dough - Baker Roller by Ultra Cuisine
- OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set
Nutrition Information:
Yield:
8Serving Size:
one double crust pie sliceAmount 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
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