Easy recipe for a 3-Step Coconut Oil Vegan Pie Crust
Bake a flaky, buttery Coconut Oil Vegan Pie Crust! This easy, dairy-free recipe is perfect for any sweet or savory filling. Discover how
Ingredients
- 1.5 cups all-purpose flour plus more for dusting
- 0.5 tsp salt
- 1 tbsp granulated sugar optional, for sweet pies
- 0.5 cup solid coconut oil chilled and firm, not melted
- 4 tbsp ice water use up to 6 tbsp if needed
Instructions
- Step 1: Mix Dry Ingredients and Cut in Coconut Oil. In a large mixing bowl, whisk together the all-purpose flour, salt, and optional sugar. Add the chilled, solid coconut oil. Using a pastry blender or two knives, cut the coconut oil into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. These larger pieces are key to a flaky crust.
- Step 2: Add Water and Chill. Sprinkle 4 tablespoons of ice water over the flour mixture. Gently toss with a fork until the dough just starts to come together. Do not overmix. If it's too dry, add more ice water, 1 teaspoon at a time. The dough should not be wet or sticky. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to an hour. This allows the gluten to relax and the fat to firm up again.
- Step 3: Roll and Blind Bake. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the excess dough around the rim, leaving about a 1/2-inch overhang. Fold the overhang under and crimp the edges as desired. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights, then bake for another 5-10 minutes, or until the crust is golden brown.
Notes
Chef's Tips: Ensure your coconut oil and water are very cold for the flakiest results. Do not overwork the dough, as this can lead to a tough crust.
Blind Baking: For a no-bake filling, fully bake the crust as directed. For a filling that needs baking, par-bake the crust for the initial 15 minutes with weights, then add your filling and bake according to your pie recipe.
Storage: Unbaked dough can be refrigerated for up to 2 days or frozen for up to 3 months. A baked crust can be stored at room temperature for 1-2 days.
Blind Baking: For a no-bake filling, fully bake the crust as directed. For a filling that needs baking, par-bake the crust for the initial 15 minutes with weights, then add your filling and bake according to your pie recipe.
Storage: Unbaked dough can be refrigerated for up to 2 days or frozen for up to 3 months. A baked crust can be stored at room temperature for 1-2 days.
