In all the years that I’ve been married, I always make pies for dessert on Thanksgiving. They’re so easy right? Because you can make them the day before and keep them in the fridge.

So I needed to come up with a vegan pie crust recipe that I can use this year now that we’re not eating any more butter. Luckily, it wasn’t too hard to create a coconut oil pie crust that tastes just as lovely!

The Best Vegan Pie Crust Coconut Oil

Vegan Pie Crust – Coconut Oil

A vegan pie crust made from coconut oil. It works for sweet or savory pies.
Prep Time 10 mins
Cook Time 0 mins
Servings 2 crusts
Calories 214 kcal


  • 3 1/4 cup flour
  • 1 tsp salt
  • 1 Tbsp sugar (omit for savory pie)
  • 1 cup coconut oil
  • 7-8 Tbsp very cold water


  • In a food processor, combine all ingredients and process until a smooth dough is formed. If making by hand, use a strong spoon or two butter knives to mix the crust.
  • Split dough in half to make 2 crusts. Roll each crust into a circle on a floured surface. If the dough is too crumbly, you can add a small amount of water to it so that it sticks together better.


  • If only using one crust, you can keep the other half of the dough in a ball and keep it in a tightly sealed container in the fridge for up to 1 week.
Course: Dessert, Vegan Desserts
Cuisine: American


Calories: 214kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Sodium: 292mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Calcium: 8mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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Shannon Hakala

Recipe Creator

I'm Shan and I love sharing tasty & easy vegan recipes!

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