Coconut Oil Pie Crust

We finally have a great substitute for butter, shortening or lard in a pie crust.  Coconut oil makes a delicious tender and flaky pie crust in minutes.  Yes, it will still have lots of calories but at least coconut oil is more of a neutral oil, unlike lard and butter.  It's also easier to use since the dough doesn't have to sit in the refrigerator for 30 minutes before it is rolled out. Rolling out the dough on a large silicone mat eliminates the need for messy flour.  Making pie crust is virtually as easy as buying it (especially with a food processor), and it's healthier as well. The crust gets hard in the refrigerator so warm up leftovers to at least room temperature or take pie out of the refrigerator a couple hours prior to serving.
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Ingredients

1 1/2 cups all-purpose flour 1/2 tsp kosher salt 1/2 tbsp sugar 1/2 cup cold pressed coconut oil, room temperature 1/3 cup very cold water

Directions

1) Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.  Add solid coconut oil.  Pulse 8 to 12 times, until the coconut oil is the size of peas.
2) With the machine running, pour the ice water down the feed tube and pulse the machine a few more times.  Press mixture into a ball.  Wrap in plastic wrap and refrigerate for only 5 to 10 minutes (longer in the refrigerator will make it too hard to roll out).
3) Roll dough on a large silicone mat or a well-floured surface into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick.  Fold the dough in half, place in a pie pan, and unfold to fit the pan.  Makes one crust.
4) To bake this pie crust unfilled, preheat the oven to 400°F. Line the crust with parchment paper or foil. Fill it with dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden. If the edges of the crust start becoming too brown, cover them with a pie shield or aluminum foil. Remove the pie crust from the oven and cool completely before adding any filling.

Comments

  • DaasB
    September 26, 2014

    So I’m confused how am I adding solid coconut oil if it’s at room temperature?

    • Judith Scharman
      September 26, 2014

      Coconut oil is solid at room temperature. It’s solid when you buy it at the store. If yours isn’t solid sitting on your counter you can just put it in your refrigerator for a bit. Maybe your kitchen is really warm, but usually it’s solid out of the refrigerator and to liquify it you have to microwave it. Good luck!

  • Judith Scharman
    September 27, 2014

    It’s solid like butter is solid; it’s still really soft. In fact, having it solid is why pie crust is flaky and tender. Use a pastry blender to cut in the shortening until the mixture forms pea-sized balls or as directed in my recipe, use the food processor on pulse to form pea-sized balls.

  • Annette
    March 29, 2017

    Okay so we’re not going to eat this pie crust Raw. Why have you not included the temperature in which to bake this crust and the time amount of minutes in the oven?

    • Jacqueline
      July 15, 2018

      Haha the instructions are listed above maybe you should take more time too read!!

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