A step-by-step guide to making a vegan pie crust with coconut oil. This homemade crust is flaky and perfect for sweet or savory pies.
Pie crusts can be intimidating, I totally get it. I was a little nervous myself to undertake developing pie recipes. I’m by no means an expert on pie crusts, but I did quite of bit of testing for my Sugar Cream Pie recipe. It took several tries for me to get a nice crust. I would like to share with you everything I learned so that you don’t have to make the same mistakes I did.
How to Make a Vegan Pie Crust with Coconut Oil
This pie crust only requires 4 ingredients: all-purpose flour, salt, coconut oil, and ice water.
Mix the Dough
To start, combine the flour and salt in a large bowl. Add in the coconut oil. Make sure to use coconut oil that is in its creamy, solid state. If yours is liquid, you could stick it in the refrigerator for a little bit until it solidifies.
Use a pastry cutter or fork to cut the oil into the flour until the dough is in small, roughly pea-sized pieces.
Next, add the ice water to the bowl 1 tablespoon at a time, stirring with a wooden spoon after each tablespoon is added.
Only add as much water as is needed for the dough to start to stick together.
No chilling is needed at this step. The coconut oil will solidify more and make it very difficult to roll out the dough until it warms back up.
Roll Out the Dough
Prepare a surface for rolling out the dough by sprinkling with a little bit of flour. Use your hands to roll the dough into a ball, then place on the prepared surface.
Use a rolling pin to roll the dough out evenly in a circle shape. If the edges start to crack apart as you are rolling it out (you can see this starting to happen in the top right of the image below), use your fingers to push the dough back together. Also, if the dough starts to stick to the rolling pin, sprinkle a little bit of flour on top of the dough.
To make sure I have rolled out the dough enough, I like to hold the pie dish I’m going to use over the crust and make sure that there is some overlap all around.
Transfer the Dough to a Pie Dish
The next step is to transfer the dough into the pie dish. If you just try to pick it up and move it, there’s a good chance it might tear and you’ll have to re-roll it out. Instead, add a sprinkle of flour to the top of the dough, then carefully use the rolling pin to roll up the crust around it.
Place the rolling pin over the pie dish and carefully unroll to place the dough.
Next, use your hands to gently press down the dough so that it is molded to the dish.
Now it’s time to work on making the edge look nice. Start by folding the overhanging dough underneath.
Flute the edges of the crust. The easiest way I’ve found to do this is to take two fingers of one hand and the thumb of the other to press against the crust, working your way slowly around.
Chill in the Refrigerator
Once the entire edge has been decorated, it’s time to chill the crust for 20 minutes. I highly recommend this step. I noticed a huge difference in how well my crust held up when baking. When I skipped this step, the sides of the crust were way more prone to shrinking down into the pie dish. This is a good time to start pre-heating the oven to 400 degrees F.
Bake the Crust
Once the crust has been chilled, add a sheet of parchment paper and place pie weights on top. The pie weights help to keep the crust from bubbling as it’s baking. I also like to stack them up a little bit towards the sides of the pie to help keep the crust from shrinking. If you don’t have pie weights, you could use dried beans instead.
Next, the pie goes into the oven for 15 minutes. At this point the edges should start to lightly brown. Remove the pie from the oven and lift out the pie weights using the parchment paper.
Prick the bottom of the crust with a fork (this helps the steam to escape). Then, place back in the oven. If you need a partially baked (blind baked) crust, bake for about 7 more minutes. If you need a fully baked pie crust, bake for about 15-20 more minutes, or until the bottom of the crust is golden.
Vegan Coconut Oil Pie Crust
This homemade crust is flaky and perfect for sweet or savory pies. Instructions included for either a partially baked (blind baked) or fully baked pie crust.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup + 3 1/2 tablespoons solid coconut oil
- 4-6 tablespoons ice water
In a large bowl, combine the flour and the salt.
Add the coconut oil. Use a pastry cutter or fork to cut the oil into the flour until the dough is in small, roughly pea-sized pieces.
Add the ice water to the bowl 1 tablespoon at a time, stirring with a wooden spoon after each tablespoon is added. Only add as much water as is needed for the dough to stick together (I typically use 5 tablespoons). Use your hands to roll the dough into a ball.
Use a rolling pin to roll the dough out evenly on a lightly floured surface until it is large enough for your pie dish, including a little bit of overhang.
Transfer the dough to the pie dish by gently wrapping it around the rolling pin and unrolling over the dish.
Use your hands to gently press down the dough so that it is molded to the dish. Fold the overhanging dough underneath and flute the edges.
Chill in the refrigerator for 20 minutes and preheat the oven to 400 degrees F.
Once the crust has been chilled, place a sheet of parchment paper over it and place pie weights on top (dried beans will also work).
Bake in the oven for 15 minutes, then remove and lift out the pie weights using the parchment paper. Prick the bottom of the crust several times with a fork.
Place the crust back in the oven. If you need a partially baked (blind baked) crust, bake for 7 more minutes. If you need a fully baked crust, bake for about 15-20 more minutes, or until the bottom of the crust is golden.