Vegan Pie Crust (Coconut Oil)

You can use this delicious vegan pie crust recipe for all sorts of pies. In this recipe I’ll show you how I make my vegan pie crust with coconut oil and help from my trusty food processor. If you don’t have a food processor, use a sturdy spoon or two butter knives to mix the dough.

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


  • 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
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2 thoughts on “Vegan Pie Crust (Coconut Oil)”

    • Hi!! Sorry I didn’t see your comment until now, I’m guessing I’m too late to help but… I don’t bake the crust first. I just form it into the pie plate and pour in the fillings. I usually wrap foil around the crust edge to prevent it from burning.


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