Easy recipe for a 5-Step Dairy Free Flaky Coconut Oil Pie Crust
Craving the perfect pie? This Dairy Free Flaky Coconut Oil Pie Crust is an easy, buttery vegan recipe. Discover how to make it today
Ingredients
- 1.5 cups all-purpose flour plus more for dusting
- 0.5 cup solid refined coconut oil chilled
- 1 tsp salt
- 1 tbsp granulated sugar optional, for a sweeter crust
- 4 tbsp ice cold water you may need up to 6 tbsp
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 1.5 cups of all-purpose flour, 1 teaspoon of salt, and the optional 1 tablespoon of sugar until well combined.
- Cut in Coconut Oil: Add the 1/2 cup of chilled, solid coconut oil to the flour mixture. Using a pastry blender, a fork, or your fingertips, cut the coconut oil into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of oil still visible. These larger pieces are key to a flaky crust.
- Add Water & Form Dough: Sprinkle 4 tablespoons of ice-cold water over the flour mixture. Gently toss with a fork until the dough begins to clump together. If it's too dry and crumbly, add more water, 1 tablespoon at a time, until it just holds together when pressed. Be careful not to overwork the dough. Shape the dough into a flat 1-inch thick disc.
- Chill the Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). Chilling is a critical step; it allows the coconut oil to re-solidify, which creates steam pockets when baking, resulting in a flaky texture.
- Roll and Bake: On a lightly floured surface, roll the chilled dough out into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim any excess dough, leaving about a 1-inch overhang, then fold the overhang under and crimp the edges decoratively. For a pre-baked (blind baked) crust, prick the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and bake at 400°F (200°C) for 15 minutes. Remove the weights and parchment, then bake for another 10-15 minutes until golden brown. Let cool before filling.
Notes
Chef's Tip: For the flakiest results, ensure your coconut oil and water are as cold as possible. If your kitchen is warm, you can even chill your mixing bowl and pastry blender before you start.
Storage: Unbaked dough can be stored in the refrigerator for up to 2 days or wrapped well and frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.
Variation: Use refined coconut oil for a neutral flavor that won't taste like coconut. If you enjoy the coconut flavor, you can use unrefined (virgin) coconut oil.
Storage: Unbaked dough can be stored in the refrigerator for up to 2 days or wrapped well and frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.
Variation: Use refined coconut oil for a neutral flavor that won't taste like coconut. If you enjoy the coconut flavor, you can use unrefined (virgin) coconut oil.
