Coconut oil is a versatile ingredient that provides several benefits when used in pie crusts:

Dairy-Free and Vegan: Coconut oil is a great option for those with dairy allergies or those following a vegan diet.
Flaky Texture: When used correctly, coconut oil can create a flaky crust that rivals traditional butter or shortening crusts.
Neutral Flavor: Despite its distinct aroma, coconut oil does not impart a strong coconut flavor to baked goods, making it suitable for a variety of pies.

2 cups unbleached all-purpose flour
1/2 teaspoon sea salt
2/3 cup coconut oil (scoopable, not liquid)
3-6 tablespoons ice-cold water

Prepare the Ingredients: Ensure your coconut oil is in a scoopable state (not liquid). If it’s too soft, refrigerate it for 30 minutes until it firms up.

Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. Whisk until well mixed.

Incorporate Coconut Oil: Add the coconut oil in spoonfuls and use a pastry cutter or fork to mix until the mixture resembles wet sand (about 30-45 seconds).

Add Ice-Cold Water: Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough begins to come together. You may need 3-6 tablespoons depending on humidity and flour type.

Form the Dough: Once the dough holds together, gather it into a ball and then flatten it into a disc. Avoid overworking the dough to maintain its flakiness.

Roll Out the Dough: On a floured surface, roll the dough into a circle about 1/8-inch thick for a standard pie crust or slightly thicker for mini pies. If the dough cracks, simply patch it up with your fingers.

Transfer to Pie Pan: Carefully transfer the rolled dough to your pie pan. Trim the edges and crimp as desired.

Bake: If your pie requires a pre-baked crust, bake at 350°F for 10-15 minutes, or until lightly golden. For filled pies, follow the baking instructions for your specific pie recipe.

Temperature Matters: The consistency of coconut oil is crucial. It should be solid but not hard. If it’s too warm, your crust may become greasy; if too cold, it can be difficult to work with.
Use Ice-Cold Water: Always use ice-cold water to help create a flaky texture in your crust. This helps keep the coconut oil from melting before baking.
Don’t Overmix: Mix the ingredients just until combined. Overworking the dough can lead to a tough crust.
Resting Time: If you have time, let the dough rest in the refrigerator for about 30 minutes before rolling it out. This can improve the texture of the crust.

Yes, while coconut oil is a great choice for its unique properties, you can also use other oils like canola or vegetable oil. However, they may not yield the same flaky texture.

If you use refined coconut oil, the crust will have little to no coconut flavor. Unrefined coconut oil may impart a slight coconut taste, which can complement certain sweet pies.

Absolutely! You can wrap the uncooked dough in plastic wrap and freeze it for up to 3 months. Just make sure to let it thaw at room temperature before rolling it out.

Making a coconut oil pie crust is a simple and rewarding process that results in a delicious and flaky base for your pies. Whether you’re preparing a classic apple pie, a rich pecan pie, or mini savory tarts, this coconut oil crust will elevate your baking. With the tips and recipe provided, you’ll be well on your way to mastering this delightful alternative to traditional pie crusts. Enjoy your baking!