This pie crust is free of butter and shortening. It tastes just as delicious, flaky, and buttery while being somewhat healthier. This yields two crusts and can be used for either savory or sweet pies. If you’re creating a sweet pie, only add 1 teaspoon of sugar. To mask the taste of coconut, use refined coconut oil. Unless, of course, you want to make a coconut pie with it!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 2 pie crusts |
Ingredients
- 3 ¼ cups all-purpose flour
- 1 cup refined coconut oil
- 1 teaspoon salt
- 5 tablespoons ice cold water, or as needed
Instructions
- Combine flour, coconut oil, and salt in a food processor and pulse until combined.
- Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
- Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
- Flour a work surface and rolling pin and roll out dough.
- Bake as directed for any pie recipe you are following.
- If using only one bottom crust dock it (poke holes in it with a fork) and pre-bake it according to your pie instructions.
- If using both crusts, cut slits on the top crust to vent the pie.
Reviews
So good! Amazingly flaky and tender. The only challenge was keeping it together to transfer to the piepan. But totally worth it. Didn’t have any problem as the other reviewer mentioned. Not only will make it again. But this will be my go to from here on out.
Sorry, I tried, I really tried, but after almost 1/3 cup ice cold water it just didn’t come together. So I wasted 3 cups of flour and 1 cup coconut oil. Don’t think I’ll make this again…..