Name: Coconut Oil Vegan Pie Crust
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 pie crusts
Cuisine: American
Ingredients: 2.5 cups all purpose flour; 0.5 tsp salt; 1.5 tablespoons sugar; 0.5 cup coconut oil; 6-8 tablespoons of ice water

From the Cook

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Coconut Oil Vegan Pie Crust

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Coconut Oil Vegan Pie Crust

2 ½ cups all purpose flour

½ tsp salt

1 ½ tablespoons sugar

½ cup coconut oilcool enough to be solid

6-8 tablespoons of ice water6 tablespoons is typically perfect for me

Instructions

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Instructions

If you're planning to bake it right away, pre-heat the oven to 425 degrees F and grease a standard 9" pie dish.

In the bowl of a food processor, add in the flour, salt, and sugar. Processor for a few seconds to combine.

Add in the coconut oil and process for about 30 seconds or until it is well combined and no visible chunks are left. This can also be done by hand, it just takes a bit longer. (see notes above)

Starting with 4 tablespoons, add in the ice water and process to combine. Add in 1-2 more tablespoons at a time until the dough gently sticks together when bunched up in your hand. See video above for specifics. At no point should the dough be sticky!

Separate the dough into 2 balls, wrap in plastic wrap, and place in the fridge for 20 minutes.

On a well floured surface with floured hands and a floured rolling pin, roll out the dough into a disk large enough to fit your pie pan.

If not ready to bake immediately*, put the dough in the fridge for up to an hour. When ready, fill your crust and bake for 5 minutes with tin foil around the edges of the crust. Take the tin foil off and bake for an additional 8-10 minutes.

ENJOY!

Notes

If you don't need both balls of dough, the other one can be stored in a ball in the fridge for a few days or in the freezer for a few months.

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Tips & Tricks (5)

Keep Coconut Oil Ice Cold 🧊
Freeze your coconut oil for at least 30 minutes before using, then cut it into pea-sized pieces while still cold to create maximum flakiness in the crust.
Use Ice Water Throughout 💧
Keep your water in the freezer and add it one tablespoon at a time while mixing—this prevents the coconut oil from softening and ensures a tender, flaky texture.
Don't Overwork the Dough ✋
Mix just until the dough comes together with visible coconut oil pockets; overworking develops gluten and creates a tough crust instead of the desired flaky layers.
Chill Before Rolling ⏱️
Wrap the formed dough disk in plastic and refrigerate for at least 2 hours (or overnight) to relax the gluten and prevent shrinkage during baking.
Blind Bake for Crispy Bottoms 🥧
Pre-bake the crust at 400°F for 10-12 minutes with pie weights or dried beans to prevent a soggy bottom, especially important with vegan fillings that release more moisture.