Unrefined virgin or extra-virgin coconut oil gives this pie dough the same flakiness that butter does. Plus, it’s more forgiving to work with: You don’t have to worry about it getting too soft or melting while you’re rolling out your crust.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 5 min |
| Inactive: | 1 hr 40 min |
| Yield: | one 9-inch double-crust pie |
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons vegan granulated sugar
- 2 tablespoons white vinegar
- Fine salt
- 1 cup unrefined virgin or extra-virgin coconut oil (packed)
- 8 to 10 tablespoons ice water
Instructions
- Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
- To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).
Reviews
This crust is so difficult to work with. The temperature has to be just right or the crust completely falls apart.
Turns out great! Nice and flaky. (To the reviewer looking for baking directions – it depends on the pie you are making. This is for crust dough; you can use this for any pie recipe. If the recipe calls for pre-baking, go ahead. If not, fill and bake according to that recipe’s directions.
What is the oven temp ? How long should it bake? Did the recipe instructions get lost? Sounds good but…. Should I prebake this crust before all fillings? This is sad recipe information .
My pie crust came out great! I made blueberry rhubarb hand pies and got great layers. It was easy, and the flavor is good and mild, the texture was light and flaky.
I followed this recipe to a T and have never worked with coconut oil instead of butter for a pie crust. The Crust behaved very well and was even easier than than my buttter crust dough to roll. I am so grateful for this recipe since my beloved sister in law was staying with me for a few days and I wanted to make some special vegan samosa. Everyone raved over the crust. Thanks you!!!!
Having a kosher home, I needed a non-dairy crust for Thanksgiving and tried this one. It’s really much better than I thought it would be! The cocoanut oil makes it flaky. One guest was even collecting and eating pieces of the browned edge, she like it so much. Wanting a whole wheat crust, I substituted in the whole wheat flour for half the flour called for. It worked just fine, but whole wheat flour has a way of sucking the flavor out of baked goods, unfortunately, so I can’t evaluate the flavor. The dough is too hard to work after it rests in the refrigerator and didn’t soften after a half-hour at room temp, so I nuked it for about 20 seconds, which made it pliable. It cracked as I rolled it out but could be patched, and it made a nice thin crust in the pan. It baked very nicely. I didn’t blind bake it; I think that it would over-cook the crust. I put a pie shield on the crust from the very start of baking; good thing because the exposed crust was brown and would have burnt.