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.
Servings: 1 Pie Crust
- 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.
- 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