Coconut oil offers numerous benefits that make it an ideal substitute for butter or shortening in pie crust recipes:

Dairy-Free: Perfect for vegan diets or those with lactose intolerance.
Health Benefits: Some consider coconut oil a health food, rich in medium-chain fatty acids that may support metabolism.
Easy to Find: Available at most grocery stores, making it accessible for everyone.
Flaky Texture: When used correctly, coconut oil results in a crust that is incredibly flaky and delicious, without imparting a strong coconut flavor.

To create a delightful coconut oil pie crust, you'll need the following ingredients:

2 cups unbleached all-purpose flour
1/2 teaspoon sea salt
2/3 cup coconut oil (ensure it's in a scoopable state, not liquid)
3-6 tablespoons ice-cold water

Consistency is Key: Make sure your coconut oil is solid but scoopable. If it's too liquid, refrigerate it for about 30 minutes until it firms up.
Refined vs. Unrefined: If you prefer a neutral flavor, opt for refined coconut oil. Unrefined coconut oil will impart a slight coconut taste.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt until well combined.

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

Add Cold Water: Gradually add ice-cold water, one tablespoon at a time, mixing gently with a wooden spoon. Stop adding water when the dough starts to come together.

Form the Dough: Use your hands to knead the dough gently in the bowl, forming it into a ball. Avoid overmixing.

Roll Out the Dough: Transfer the dough to a floured surface and shape it into a disc. Roll it out to about 1/8-inch thickness, ensuring it can fit your pie pan. If making mini pies, roll the dough slightly thicker.

Transfer to Pie Pan: Carefully lift the rolled-out dough and place it into your pie pan. Trim any excess dough and crimp the edges as desired.

Bake: Preheat your oven to 350°F (175°C) and bake according to your pie recipe, typically for 30-45 minutes depending on the filling.

Refrigeration: If not using immediately, wrap the dough in plastic wrap and refrigerate for up to one week.
Freezing: For longer storage, freeze the wrapped dough for up to three months. Thaw at room temperature before using.

Yes, while this recipe uses all-purpose flour, it can be adapted with other finely-milled flours. However, results may vary, especially with gluten-free options.

When using refined coconut oil, the flavor is neutral, and the finished crust won’t taste like coconut. Unrefined oil may impart a subtle coconut flavor, which can be delightful in certain pies.

Absolutely! Many bakers find coconut oil dough easier to handle than traditional butter dough. It rolls out smoothly and holds its shape well.

Coconut oil pie crust is an excellent alternative for those looking to avoid dairy while still enjoying a tasty and flaky pie. This simple recipe is not only easy to follow but also versatile enough to accommodate a variety of sweet and savory fillings. Whether you're making a classic apple pie or a decadent chocolate tart, this coconut oil pie crust is sure to impress! Enjoy your baking adventure!