The Best Coconut Oil Pie Crust Recipe
This may be a healthier version of a homemade pie crust, but there is no sacrifice on flavor and texture! With a few tricks, coconut oil makes a flakey and delicious pie crust.
Ingredients
- 1/2 cup coconut oil
- 1 1/4 cup all purpose flour or whole wheat pastry flour
- 1/2 tsp salt
- 1/2 tsp coconut sugar
- 6-8 tbsp cold water, or more if needed
Instructions
- Spread the coconut oil out on parchment paper. This doesn't need to be pretty, just get it out as flat as possible.
- Place the coconut oil in the freezer for at least a half an hour, until frozen and solid.
- Work quickly with the rest of the process, to prevent the coconut oil from softening.
- Mix the dry ingredients together in a food processor or (bowl and pastry cutter) and then break the frozen coconut oil into large chunks into the bowl with the dry ingredients.
- Pulse them or cut the oil into the dry ingredients until incorporated into pea size chunks. Try not to over work it, which will cause the oil to soften too quickly.
- Slowly add the water and work it in until you can form a ball with the pie crust dough. Try to prevent the dough from becoming too wet. It should just slightly hold together when pressed.
- Form the dough into a ball.
- Wrap the dough in plastic wrap or place in bag and refrigerate for at least 1 hour. You can keep it in the fridge overnight, if you need to make the pie the next day.
- When ready to make the pie crust, lightly flour your surface and roll the dough out until about 1/4 inch thick.
- Use the rolling pin to help you lift the dough into your pie dish.
- Shape the edges by either cutting off the excess, or rolling it under and using your finger to form a scalloped pie edge.
- At this point you can either freeze, refrigerate or bake the pie crust! If your pie filling calls to bake the crust first, you can do that. Many liquid based pie fillings like pumpkin pie or an egg quiche will ask you to blind bake the crust.
- To blind bake means to partially or fully cook the crust before adding the filling. It's best to add pie weights or something like dry beans on top of a parchment paper inside the pie crust. Bake in an oven that has been preheated to 425 degrees, for about 8 minutes.
- Then remove the weights and parchment paper, poke the bottom of the crust with a fork several times, and bake for another 8-10 minutes. Then you can add the filling and cook until done, according to the pie filling instructions.
Notes
Pro tip: Put the pie on a sheet pan, to make transportation of the pie crust in and out of the over easier, and to prevent spills.
This recipe makes enough for one pie crust. If you need a top and a bottom crust, double this recipe.