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.