Coconut Oil Pie Crust
Coconut oil pie crust is a delicious and versatile alternative to traditional pie crusts made with butter or shortening. With its subtle coconut flavor and flaky texture, this crust adds a unique twist to both sweet and savory pies. Made with just a few simple ingredients, coconut oil pie crust is also a great option for those with dietary restrictions, as it is dairy-free and vegan-friendly.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
8
Yield:
2 pie crusts
Ingredients
Directions
Step 1
Combine flour, coconut oil, and salt in a food processor and pulse until combined.
Step 2
Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
Step 3
Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
Step 4
Flour a work surface and rolling pin and roll out dough.
Step 5
Bake as directed for any pie recipe you are following.
Nutrition Facts (per serving)
420
Calories
28g
Fat
39g
Carbs
5g
Protein
Complement
The key to a successful coconut oil pie crust lies in using cold ingredients and handling the dough gently to achieve a tender, flaky crust. The coconut oil adds richness and moisture to the crust, resulting in a delicious and indulgent pastry that pairs perfectly with a variety of fillings. Whether you're making a classic fruit pie, a savory quiche, or a decadent chocolate tart, coconut oil pie crust is a wonderful way to elevate your baking and add a touch of tropical flavor to your favorite recipes.
