Description
This Coconut Oil Pie Crust offers a perfect flaky and dairy-free base for both sweet and savory pies. It provides a crisp, golden-brown texture with a subtle hint of coconut that complements various fillings.
Ingredients
Scale
- 3¼ cups all-purpose flour
- 1 cup refined coconut oil, solid but scoopable (refrigerate if too soft)
- 1 teaspoon salt
- 5 tablespoons ice cold water, or as needed
Instructions
- Begin by measuring all ingredients precisely. Ensure the coconut oil is solid but scoopable. If it is too soft, refrigerate for 15-20 minutes.
- In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.
- Add the solid coconut oil to the flour mixture. Use a pastry cutter or two forks to cut the oil into the flour until the mixture resembles coarse crumbs with some larger pieces about the size of peas.
- Sprinkle 3 tablespoons of ice-cold water over the mixture. Using a wooden spoon or your hands, gently work the water into the dough. Add additional water, one tablespoon at a time, just until the dough comes together.
- Divide the dough in half and shape each portion into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
- Remove one disk from the refrigerator and let it sit at room temperature for about 10 minutes. On a lightly floured surface, roll the dough from the center outward into a circle about 12 inches in diameter and â…› inch thick for a 9-inch pie pan.
- Carefully roll the dough around your rolling pin, then unroll it over your pie dish. Gently press the dough into the bottom and sides of the dish, being careful not to stretch it. Trim the excess dough, leaving about a 1-inch overhang.
- Fold the overhang under itself to create a thicker edge. Crimp the edge as desired for a decorative finish. Roll out the second disk of dough for a double-crust pie according to your pie recipe.
Notes
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Keep all ingredients cold throughout the process to ensure a flaky crust.
- If the dough is too crumbly, add more water one teaspoon at a time. If it’s too sticky, add more flour.
- Store unbaked dough in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of crust
- Calories: 340
- Sugar: 0
- Sodium: 295
- Fat: 21
- Saturated Fat: 18
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 0