Vegan Pie Crust with Coconut Oil

Whether you’re a complete beginner or an experienced baker, you need to give this simple 3-ingredient vegan pie crust a try. It’s firm but flaky, and goes great with almost any sweet or savoury filling.

Course Dessert

Cuisine American

Prep Time 15

Chill Time 2

Total Time 2 15

Servings

Ingredients

1 cup all-purpose flour
¼ teaspoon sea salt
¼ cup coconut oil, solid
3-5 tablespoons iced water

Instructions

Make the dough

Add the flour and salt into a large bowl and whisk to combine. Add chunks of solid coconut oil, then use a fork or a pastry cutter to slice the fat into the flour until you reach a crumbly texture.
Start adding iced water one tablespoon at a time, while gently mixing the dough with a fork. Keep adding the water until the pie dough starts to clump together, but stop before it gets too wet or sticky.

Chill the dough

Lay out a piece of plastic foil on your countertop, dump the dough in the centre and then wrap the dough very tightly into a flat disk. Press it down with your hands until the plastic wrap expands.
Refrigerate the dough for at least 2 hours.

Roll the dough

Unwrap the chilled vegan pie dough and place it on a floured surface. Start rolling from the centre of the dough out to the edges. Roll it in different directions to create a circular shape. Roll out the dough until it is about 2 inches larger than your pie plate.
Gently lift the dough from your work surface using a metal spatula and transfer it to the pie plate.
Make sure the dough lays flush with your pie plate, and leave 1 inch (2.5cm) of excess dough for folding and fluting the edges.
Using your fingers, mend any cracks by lightly pinching them together and then smoothing them out.

Flute the edges

Start by slowly folding the excess dough under itself to make a smooth, clean edge, folded on the rim of your pie plate. Then, using your thumbs and index fingers, pinch or flute the edge of the pie crust.
If this seems too complicated or time-consuming for your taste, simply use a fork to press into the edges of the crust for a decorative effect.
Refrigerate the pie crust or freeze it until you're ready to use it.

Nutrition