Perfect Coconut Oil Pie Crust

Coconut oil pie crust is light, flaky, and delicious! Get ready to make the best coconut oil pie crust recipe ever. This easy recipe requires only 5 ingredients and is perfect for any occasion. 

Making pie crust with oil has never been easier. You can make this coconut oil pie shell in less than 15 minutes.

Today, we will dive into the world of how to make the best coconut oil pie crust with this step-by-step guide. 

Looking for more pie recipes? Try my fresh blueberry pie, strawberry pie, and apple hand pies for your next baking adventure. 

Why You’ll LOVE this Coconut Oil Pie Crust

Let’s look at some reasons to get excited about this easy pie crust using oil recipe. 

• Super Flaky: Get ready to experience the flakiest homemade pie crust ever. Pie crusts that use coconut oil are super light, airy, flaky and tender in texture. 
• Easy to make: This easy crust recipe is quick to whip together before your next event. I like to use a food processor to speed up the process even more, but you can also make this pie dough by hand.
• Make ahead of time: Looking for ways to reduce stress before a party? Make this pie crust recipe ahead of time for a winning dessert every time. 
• Healthier: This recipe healthier option compared to traditional pie crust. Regular pie crust contains high amounts of fat and cholesterol.
• Crowd-pleaser: I always get raving reviews when I serve this pie crust without butter recipe with my favorite pie fillings. Serve at your next holiday party, family gathering, or maybe just an everyday treat.
• Naturally Vegan: This simple pie crust recipe with no butter is naturally vegan. This recipe is the perfect one to make for your dairy free guests.

Why Coconut Oil?

If you are wondering if a pie crust with coconut oil is any good, let me tell you a little secret. 

Adding coconut oil to pie crusts is the secret to get the flakiest vegan pie crust without using butter or lard. Coconut oil is also non dairy, vegan, natural and unrefined. 

Coconut oil is also easy to find in most grocery stores. You can buy unrefined or refined coconut oil as both will work beautifully in this coconut oil pie crust recipe.

What is the difference between unrefined and refined coconut oil? 

Let’s discuss the differences between two types of coconut oil. 

Unrefined coconut oil has a mild coconut flavor. Unrefined coconut oil is perfect for baked goods like pies, cakes, granola, and cookies.

Refined coconut oil has no flavor as it has gone through a refining process. So I use refined coconut oil any time I don’t want the coconut flavor to clash or overpower my baked goods. 

When I was a student in culinary school, I learned the difference between unrefined and refined coconut oil. This knowledge has helped me over the years, so I am now sharing this trick with you. When using coconut oil for baking or cooking, think about whether you want a hint of coconut flavor. Choose the appropriate type of coconut oil based on your preference for flavor. 

You can use coconut oil in other recipes too! I use this oil in my scone recipes. It not only gives my scones a sweet, slightly coconut flavor, but it also creates a delicious, tender crumb.

Coconut oil is the secret to delicious scones. Try my vegan blueberry scones, maple walnut scones, strawberry jam scones, or vegan pumpkin scones. 

Is coconut oil healthy?

Coconut oil has numerous health benefits. Coconut oil has anti-inflammatory properties, and may be beneficial in maintaining brain and heart health.

It burns quickly, making it a potential benefit in weight loss. Coconut oil is also a quick source of energy. (1)

Several years ago, we experienced a coconut oil craze in this country. Many were consuming coconut oil in large quantities. Then there was a strong push for caution as coconut oil contains saturated fat. 

So what is the truth? 

In Dr. George D. Pamplona-Rogers’ book, “Foods and Their Healing Power”, coconut oil does not increase cholesterol levels.

Coconut oil is a great addition to a healthy diet when consumed in moderation. Clearly more beneficial than animal fats, butter, and margarine. (2)

Coconut Oil Pie Crust Ingredients and Substitutions:

This pie crust recipe with oil has only 5 simple ingredients, which you probably already have in your pantry.

• Flour: All-purpose flour is a good choice for this pie, but don’t be afraid to get creative with this dry ingredient. The flakiest and best pie crusts require a flour with a low to medium gluten content. Avoid bread flour or high-gluten flour. Try adding whole wheat, which adds a lot more fiber, or explore other flour combinations with almond or oat flour.
• Salt: Use sea salt whenever possible. It gives this easy pie crust the perfect flavor, but more importantly, it adds trace elements that are essential to health. If not available, use regular salt.
• Coconut oil: Coconut oil makes the flakiest crust. You will be amazed at the final result.
• You can purchase refined or unrefined coconut oil. Unrefined coconut oil usually has a coconut flavor, but if you like the flavor, go for it.
• Traditionally, I prefer the refined version for pie crusts. That way, it will not interfere with the flavor of the filling. If you don’t have coconut oil, you can use vegan butter, unsalted butter, olive oil, vegetable shortening, or margarine. 
• Lemon juice: adds a fresh and slightly citrusy flavor to the pie crust. This makes it perfect for fruit or berry pies.
• Ice water: The temperature of the water is crucial in achieving a light and flaky texture for your flaky crust. Make sure to use cold water when you’re preparing the dough. 

How to Make Perfect Coconut Oil Pie Crust

Let’s discuss how to make the best coconut oil pie crust at home with my easy step-by-step guide. Watch how quickly this coconut oil pie dough comes together. Double the recipe for both a top crust and bottom crust.

Step one: Preheat the oven to 350F and pick your pie pan. You do not need to oil the pan for this pie crust recipe. 

Step two: In a food processor, add flour and salt, pulse to mix.

Step three: Next, add the coconut oil and lemon juice to the dry ingredients, pulsing until the mixture resembles crumbs.

Step three: Add ice water, one tablespoon at a time, until the dough mixture sticks together when pressed. If the pie dough gets too wet, harden in the fridge for 5-10 minutes.

Step four: Roll out the vegan pie dough between two layers of plastic wrap. Carefully peel off one layer of cling wrap, flip into a 9-inch ungreased pie dish. Be sure the dough reaches the pie tin’s edges (to prevent it from sliding down the sides). Trim off the excess dough, pinch the edges if desired, and prick the pie dough with a fork.  

Step five: You can either add your filling at this point or blind bake the coconut pie crust. 

To blind bake the pie crust: Add a piece of parchment paper on top of the dough and add pie weights or dried beans to keep it from puffing while baking.  

Step six: Bake pie crust at 350F for 30 minutes with pie weights and parchment paper. Remove pie weights and bake for an additional 5-10 minutes. Let the pie crust cool completely before adding any fillings. 

How to make coconut oil pie crust by hand

Don’t have a food processor? No worries, you can easily make this vegan pie dough recipe by hand. 

• In a large bowl, combine flour and salt. 
• Using a pastry cutter, cut in the coconut oil until the dough mixture resembles sand. 
• Next, add the fresh lemon juice and ice water, one tablespoon at a time, until the dough mixture sticks together when pressed. 
• Use a rolling pin to roll out the pie dough between two layers of plastic wrap.  
• Gently peel off one layer of plastic wrap and flip into a 9-inch ungreased pie pan. To prevent the crust from sliding down the sides of the pie pan while baking, be sure the dough reaches the pie tin’s edges. 
• Trim off the excess pie dough, pinch the edges if desired, and prick the coconut pie dough with a fork. 
• At this point, you can either add your filling and bake the pie or blind-bake your coconut pie crust. 

How to blind bake pie crust

Blind baking pie crust is when you bake the pie crust without a filling. 

• The secret to successful blind baking is using pie wights or baking beans. 
• Don’t have pie weights? No problem, use dry beans instead! I like to have a bag of “baking beans” that I label for this purpose. Dry beans work just as well as pie weights, and you probably already have dry beans in your kitchen. 
• Why use pie weights? The reason why we use pie weights is to keep the pie crust from puffing in the oven. If the pie crust puffs up in the oven, there will be less room for filling, so using pie weight is important.
• Parchment Paper: I like to cut a piece of parchment paper and place on the bottom of my unbaked pie dough shell. This helps for easy removal of the pie weights or baking beans during baking. Next, add pie weights or dried beans to keep the crust from puffing while baking.
• Baking the crust: Bake the oil pie crust at 350F for 30 minutes. Remove the parchment paper and pie weights. Bake for an additional 5-10 minutes. Let the pie crust cool completely before adding your favorite fillings.
• If the pie crust is browning too quickly, cover the edges with aluminum foil to prevent burning. 

So why should I blind bake pie crust? 

Excellent question! Blind baking pie crust has a couple of advantages. Let’s talk about it. 

• Fully Bake: Baking the pie crust before adding the pie filling will help the crust not be soggy.
• Stovetop Pie Fillings: You can also cook stovetop pie filling and add it to your prebaked pie shell for an easy dessert. Check out my fresh blueberry pie and my fresh strawberry pie recipes. 
• Make ahead: I love to have my coconut oil pie crust ready to go in my freezer for my next party. Blind baking the pie crust can take some stress off, as you just add the pie filling and you are ready to serve.

Tips and tricks to making the best homemade coconut oil pie crust

Here are my tricks to make the most flaky pie crust with coconut oil. 

• Use solid coconut oil. Coconut oil melts easily. For best results, put your coconut oil in the fridge for a few minutes. This will make it solid before making your pie dough.
• Food processor: Use a pastry cutter or food processor to cut the coconut oil into the flour mixture. 
• Don’t overwork the dough: This tip is crucial as overworking the pie dough will create a tough and chewy pie crust. Instead, work gently to get flaky and tender results.
• Keep the dough cold: The key is to ensure that the dough stays cold to keep the coconut oil from melting. Coconut oil helps make the pie crust flaky. However, if the dough gets too warm, the oil can melt. When this happens, the flakiness of the crust is lost.
• If your kitchen is warm or the pie dough is warming up, stick the pie dough in the fridge to cool down for a few minutes. This may seem like an extra step, but it can make a huge difference in the end result. 

Kitchen tools for making pie crust:

• Food processor: A food processor can whip a coconut oil pie crust together easily. But you can also do it by hand. 
• Large bowl: A bowl is helpful if you are making the pie dough by hand. 
• Pastry cutter: If making the dough by hand, use a pastry cutter or pastry blender to cut in the oil. If you do not have a pastry cutter, use two knives to cut the oil into the dough. 
• Pie pan: For this recipe, use your favorite pie pan or pie plate. If you don’t have a pie pan, you can make my mini hand pie recipe to make the cutest apple hand pies. 
• Pie weights: Pie weights are helpful when blind baking pie crust. But if you do not have pie weights, no worries, use dry beans! They work like a charm every time. 
• Parchment paper: Parchment paper is so helpful when blind baking pie pastry.

How to Make Oil Pie Crust Ahead of Time and Easy Storage Tips

Make ahead: You can easily make this vegan pie crust recipe ahead of time. 

How to store pie dough before baking? To store pie dough wrap in plastic wrap and place the dough in the fridge. Coconut oil pie dough can last in the fridge for up to 4-5 days. 

How to store after blind baking? Store baked and cooled pie crust in plastic wrap on the counter for 1-2 days.

You can also freeze pie crust for up to 3 months. To use, remove the crust from the freezer and allow it to come to room temperature. If you’re using a no-bake filling, you can briefly heat the crust in the oven. Otherwise, fill it with your filling and bake. 

Looking for pie fillings?

Now that you have made the most delicious coconut oil pie crust, let’s discuss pie fillings. This crust recipe works beautifully with pumpkin pie, apple pie, pecan pie, pot pie or any of your favorite pie fillings. 

Fresh Blueberry Pie

This fresh blueberry pie is the way to go if you have a fresh pick of blueberries. The berries plump up and sweeten, making this pie a taste of summer joy. 

Fresh Strawberry Pie

This fresh strawberry pie is perfect for impressing your guests. It’s easy to make and a real winner. 

Mini Apple Hand Pies

Apple pie is a classic favorite, so why not make the cutest mini apple hand pies? I can eat quite a few of these in one sitting, as it is impossible to stop at just one. 

Mini Pumpkin Pies

Making holiday pies? Try my mini pumpkin pie bites at your next family get-together and watch them disappear. 

FAQs

Can I make pie crust with coconut oil?

Yes, making pie crust with coconut oil gives you the flakiest and most delicious pie crust ever. Try my recipe for pie crust made with coconut oil now!

How to keep pie crust edges from burning.

To keep your pie crust from burning or getting too dark on the edges. Wrap the edges of your pie with aluminum foil.

What is Coconut Oil?

Coconut oil is derived from the fruit of the coconut palm.

I hope you enjoy this recipe for coconut oil pie crust. This is one of my most loved recipes. Let me know in the comments if you give it a try.

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Sources:

1. Healthline – 10 Evidence-Based Health Benefits of Coconut Oil
2. Healthline – Coconut Oil and Cholesterol