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.

The Best Vegan Pie Crust Coconut Oil

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

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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

Nutrition

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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About the Author

Shannon Hakala

Recipe Creator

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

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