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!
Vegan Pie Crust – Coconut Oil
- 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.