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    Home » How To

    Vegan Pie Crust with Coconut Oil

    Published: Nov 15, 2016 Updated: Nov 16, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Pie Crust

    Easy step-by-step tutorial for an easy vegan pie crust made with coconut oil. Just 5-ingredients and 10 minutes to the perfect pie crust.

    Unbaked vegan pie crust in a glass dish.

    Wanna make a vegan pie? Well you need a good vegan pie crust!

    This one is so easy it’s ridiculous. And it uses coconut oil so if you’re living somewhere where it’s hard to get vegan butter then this is even better.

    This recipe is so simple I’d say it’s pretty much foolproof!

    A lot of pie crusts do cutesy little puckered folds at the top, which looks lovely, but sadly I am not up to the task. My clumsy fingers do not do the fine artsy stuff with the baking things. So I just made it straight up along the sides, which I thought looked fine and certainly did the job.

    This recipe is just 5 ingredients and about 5-10 minutes and you have a lovely vegan pie crust to use with any pie that you please.

    It’s everything a pie crust should be, perfectly crisp and it holds its shape perfectly in baking. 

    This recipe tends to work best when you need an unbaked pie crust. Add the filling and bake! It’s a little more tricky to blind bake the crust, but we have some tips for you about how to do that below.

    We use this pie crust for our vegan pumpkin pie (pictured below) and our vegan quiche recipe and both work great.

    Slice of pumpkin pie on a cake lifter.

    How To Make A Vegan Pie Crust

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • To make this easy vegan pie crust, throw some flour, salt and sugar into a food processor and pulse to combine.
    Collage of two photos showing flour, sugar and salt added to food processor and pulsed to combine.
    • Then add some coconut oil (solid, not melted) and pulse until the mixture is crumbly.
    Two photo collage showing coconut oil added to food processor and pulsed to combine.
    • Then add some ice water and process until it forms a dough.
    Two photo collage showing iced water added to food processor and processed into a dough.
    • Remove the dough from the food processor, form it into a ball and transfer to a floured surface. Get out the old rolling pin and get to work rolling it out.
    Two photo collage showing ball of dough placed onto flour dusted surface and rolled out with a rolling pin.
    • Roll it into a giant circle that is big enough to cover your pie dish. 
    Two photo collage showing rolling out the dough with a rolling pin into a large circle.
    • Roll it up in your rolling pin and then carefully unroll it on top of your 9-inch pie dish.
    • Or just carefully pick it up and place the giant circle of dough over your pie dish.
    Two photo collage showing wrapping the dough up in a rolling pin and then unrolling it over a glass pie dish.
    • Carefully tuck it in along the base and sides of the pie dish. Then you simply trim off any excess dough hanging over the sides with a scissors.
    • Place your pie crust into the fridge while you make the rest of your pie, whatever that may be!
    Two photo collage showing pie crust over a glass pie dish, pressed into place and excess dough cut off on the edges with a scissors.

    What Size Pie Dish? 

    The pie dish you can see in our photos is 9-inches round. And if your pie dish is smaller, then you’re definitely covered. 

    Need A Baked Pie Crust?

    It’s a little more tricky to pre-bake this pie crust because without the filling on top, it can shrink or puff up. So you need to get some pie weights. You will need at least 2 packs of these pie weights. You will also need to chill your pie crust in the freezer for at least 30 minutes.

    Then top it with baking paper or foil and add the pie weights on top. Bake it in the oven at 400°F for around 15 minutes so that the sides are golden brown, and then remove the baking paper and pie weights, prick the bottom of the crust with a fork (to allow steam to escape and stop it from puffing up) and bake for a few more minutes until the bottom is lightly browned as well.

    For heaps of great tips for blind baking a pie crust (blind baking just means without a filling), check out this great article from Sally’s Baking Addiction.

    Enjoy! xoxo

    Pumpkin pie in a glass dish.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Unbaked pie crust in a glass dish.

    Vegan Pie Crust with Coconut Oil

    Easy step-by-step tutorial for an easy vegan pie crust made with coconut oil. Just 5-ingredients and 10 minutes to the perfect pie crust.
    4.95 from 19 votes
    Print Pin Rate
    Course: How To
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories: 121kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup + 2 Tbsp All Purpose Flour (145g)
    • ¼ cup Coconut Oil (55g) Solid
    • ½ teaspoon Salt
    • 1 Tablespoon White Granulated Sugar
    • 3-4 Tablespoons Ice Water
    Prevent your screen from going dark

    Instructions

    • Place the flour, sugar and salt into the food processor and pulse to combine.
    • Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
    • Add 3 Tbsp ice water and pulse to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. If it doesn’t then add the remaining Tbsp of ice water and pulse to combine once again.
    • Remove the dough from the food processor and transfer to a floured surface.
    • Roll the dough into a big round ball.
    • Using a rolling pin roll it out from side to side into a a giant round that can fit over your pie dish.
    • Carefully roll it up in your rolling pin and then unroll it over your 9-inch round pie dish. Or just lift it up and place it over your pie dish, tucking it in along the bottom and sides of the pie dish to fit properly.
    • Take a scissors and trim off any excess dough around the edges.
    • Place your pie crust into the fridge while you prepare your pie filling.

    Notes

    1. This recipe works perfectly for a 9-inch round pie dish.
    2. If you’re making a savory pie and would prefer to omit the sugar then you can do so. 
    3. Nutritional information is for ⅛ of the recipe.  

    Nutrition

    Serving: 1Serving | Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Calcium: 3mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sarah says

      November 16, 2022 at 3:16 am

      Hi there, I want to use this for pot pies and was wondering how prominent the coconut flavor is and if you think it would over power the food?

      Reply
      • Alison Andrews says

        November 16, 2022 at 11:03 am

        It’s not prominent at all! But you can replace it with vegan butter if you prefer.

        Reply
    2. Erin Rose says

      October 01, 2021 at 5:25 pm

      Can you use oat flour for this?5 stars

      Reply
      • Alison Andrews says

        October 02, 2021 at 10:22 am

        Hi Erin, I’m not sure as I haven’t used oat flour.

        Reply
    3. David Nunn says

      August 29, 2021 at 6:46 pm

      Made this for a vegan quiche (you use the same one in your quiche recipe), and it worked well. I’ve never managed to make such a thin, crispy pastry before. And so simple to make!
      Is the sugar necessary, though? I did notice that it had a slightly sweet flavour, which seemed to work surprisingly well with the quiche, but may not be quite so good with other savoury dishes.5 stars

      Reply
      • Alison Andrews says

        August 30, 2021 at 10:11 am

        Hi David, you could leave out the sugar. So happy it worked out well! 🙂

        Reply
    4. Rebecca says

      January 31, 2021 at 5:58 pm

      I wouldn’t use this in place of a pie crust made with vegan butter because it was quite difficult to crimp the edges and I think it’d be really hard to make a lattice with this. But I was so impressed at how good it tasted. I used it as crusts for mini pot pies!5 stars

      Reply
      • Alison Andrews says

        February 01, 2021 at 10:36 am

        Hi Rebecca, so glad you enjoyed it, but yes I agree, it’s great as a really simple crust and really best for a base crust. For our apple pie (top and bottom) we made a crust with vegan butter. 🙂

        Reply
    5. Janet says

      November 27, 2020 at 2:20 am

      Yay, this recipe saved Thanksgiving! I had tried another vegan crust and it completely failed. I had all the ingredients on hand for your crust and it worked beautifully and tasted very good. This will be our house pie crust forever more. Thank you!

      Reply
      • Alison Andrews says

        November 27, 2020 at 12:26 pm

        You’re so welcome! So happy to hear it worked well.

        Reply
    6. Liana says

      September 24, 2020 at 7:34 am

      I tried to make this pie crust and I totally failed. I used the same ingredients, the same proportions, but my crust wouldn’t tie up somehow. It was just a moister flour or dust. If you have any tips here, I’d appreciate them very much. Thank you!

      Reply
      • Alison Andrews says

        September 25, 2020 at 8:24 am

        Hi Liana, sorry to hear that! I think it sounds like it needed more water added to become a dough.

        Reply
      • Andrea says

        December 31, 2022 at 7:36 pm

        Mine didn’t come together either until I pulsed it on low. The pulse button on my fp was too fast to bind it!

        Reply
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