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Unbaked vegan pie crust in a glass pie dish.
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4.93 from 13 votes

Vegan Pie Crust with Coconut Oil

Easy step-by-step tutorial for an easy vegan pie crust made with coconut oil instead of butter. 5-ingredients and 10 minutes to the perfect vegan pie crust.
Prep Time10 mins
Total Time10 mins
Course: How To
Cuisine: Vegan
Diet: Vegan
Servings: 1 Pie Crust
Calories: 1022kcal


  • 1 cup + 2 Tbsp All Purpose Flour (145g)
  • ¼ cup Coconut Oil (55g) Solid
  • ½ tsp Salt
  • 1 Tbsp White Granulated Sugar
  • 3-4 Tbsp Ice Water


  • 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 lift it up and place it over your pie dish, tucking it in along the sides of the pie dish to fit properly.
  • Take a scissors and trim off any excess dough.
  • Place your pie crust into the fridge while you prepare your pie filling.


  1. This recipe works perfectly for a 9-inch round pie dish. 


Serving: 1Crust | Calories: 1022kcal | Carbohydrates: 123.1g | Protein: 15g | Fat: 51g | Saturated Fat: 41.5g | Sodium: 1181mg | Fiber: 4.4g | Sugar: 12.9g