This perfect Coconut Oil Pie Crust is flaky and delicious and made with coconut oil instead of butter! It’s so easy to make!
I’ve been wanting to make this Perfect Coconut Oil Pie Crust for so long now and finally got around to it this holiday season! For years I always just bought frozen pre-made pie crust because pie crust seems to get a bad rap for being difficult to make, but it’s actually really easy!
I’ve been baking with coconut oil instead of butter a lot in the past year so I thought it would be fun to make a coconut oil pie crust. In my opinion, it’s just as delicious and flaky as a butter/shortening crust and I feel a little better about eating it!
I have a few holiday recipes planned that require a pie crust and I really wanted to have my own recipe to reference and I wanted it to be a good one!
I tested this recipe a few times to get it just right and I think you are going to love it as much as I do. You can easily adapt this recipe for sweet and savory and I’ve found that it’s pretty fool proof as long as you follow the directions.
I have a bunch of step by step photos below so make sure to check them out if you have any questions on exactly how to do each step!
Cooking Tips for Perfect Coconut Oil Pie Crust:
- You want your coconut oil to be room temperature. You can see what it looks like in one of the above photos, but you should be able to easily spread it but you don’t want it melted. I tried with cold coconut oil that had hardened and it did not work.
- Make sure water is actually ice cold water, not just cold water out of the faucet.
- If you aren’t going to use pie crust immediately make sure it sits out at room temperature until softened before using.
- Make sure you’re watching the dough as you are adding the water to the food processor. You should be able to see the dough forming into a ball and you don’t want to make it too wet. You can always stop the food processor and open it up to check if you aren’t sure.
- You will know the dough is done when it’s sticking together and you’re able to easily form it into a ball.
- If you do accidentally add too much water you can always add a little flour when forming it into a ball.
This delicious and flaky pie crust is made with coconut oil instead of butter!
- 3 1/4 cup all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (if making a sweet pie)
- 1 cup room temperature coconut oil, use refined if you don’t want a coconut taste
- 6–8 tablespoons ice cold water
- Add flour, salt and sugar (if using) to a food processor and blend until just mixed.
- Next, add the coconut oil in spoonfuls. Turn on the food processor and start adding tablespoons of ice cold water until a dough is formed. I used about 8 but it will depend on your dough so add slowly and stop the food processor to check consistency if needed.
- Dump out the pie dough on a floured cutting board and use your hands to form into a ball. Cut in half and dough is ready to be used immediately.
- To use immediately: roll out dough do your desired consistency and then carefully place in a pie pan. Press down and cut off any excess dough, fill pie and then top with second pie crust, if desired. Bake according to pie directions.
- If you would like to save the dough for use later: form each half into a disc and wrap in plastic wrap. You can refrigerate the dough for up to one week and can be frozen up to 3 months.
- Before using, let dough sit at room temperature until softened.