Perfect Coconut Oil Pie Crust

  • Author: She Likes Food
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 Crusts 1x
  • Category: Dessert, Vegetarian
  • Cuisine: American


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
  • 68 tablespoons ice cold water


  1. Add flour, salt and sugar (if using) to a food processor and blend until just mixed.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Before using, let dough sit at room temperature until softened.