Coconut Oil Pie Crust

This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you're making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 420 Calories

Ingredients

• 1 teaspoon salt
• 3 ¼ cups all-purpose flour
• 5 tablespoons ice cold water, or as needed
• 1 cup refined coconut oil

Recipe Instructions

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.