How to Make a Coconut Oil Pie Crust

So flakey and tastes amazing! Vegan Coconut Oil Pie Crust Recipe + Tutorial with Video! | Dairy Free

How to Make a Coconut Oil Pie Crust

Easy as pie! This vegan Coconut Oil Pie Crust is easy to make, flaky and tastes amazing! Make 2-3 days in advance and store in the refrigerator or up to a month in the freezer. It can be stored in a ball or already rolled out. When you're ready bake the dough, thaw it in the refrigerator and use as needed. I've included directions on how to blind bake the crust too. Recipe Yields Enough Pastry to Make 2, 9 1/2" (24 cm) Pie Crusts.

Course Component

Cuisine American

Keyword Coconut Oil Pie Crust, Coconut Oil Pie Dough, Dairy Free Pie Crust, Vegan Pie Crust

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Calories 391kcal

Author Traci York

Ingredients

Single Crust Pastry to Make 1, 9 1/2" (24cm) Pie Crust (you'll have leftovers for decorating!)

1/3 C Nut Milk I use Homemade Cashew Milk, 74g
1 1/2 tsp Apple Cider Vinegar
1 1/4 C All Purpose Flour + more for dusting 210g
1 Tbs Cane Sugar
1 tsp Sea Salt
1/2 C Unrefined Virgin Coconut Oil - solid at room temperature, 113g
Pan Spray

Double Crust Pastry to make 2, 9 1/2" (24cm) Pie Crust (you'll have leftovers for decorating!)

2/3 C Nut Milk I use Homemade Cashew Milk, 148g
3 tsp Apple Cider Vinegar
2 1/2 C All Purpose Flour + more for dusting 420g
2 Tbs Cane Sugar
2 tsp Sea Salt
1 C Unrefined Virgin, Coconut Oil - solid at room temperature, 226g
Pan Spray

Instructions

Whisk together nut milk and apple cider vinegar. Set aside to rest for 5 minutes.
Meanwhile in the bowl of a food processor, add the flour, sugar, and salt. Pulse to combine. Add the solid coconut oil and process until mealy, about 18 seconds. With the processor running, add the nut milk and process about 20 seconds or until the mixture forms a loose ball (there will be some loose bits of dough). To test the dough, grab a fist-full and squeeze. It should hold together. If not add no more than a tsp of water until it clumps in your fist.
Dump the dough out onto a floured work surface. Use a bench scraper to gather the bits together. Use the bench scraper to press and fold, press and fold - folding the dough over and on top of its self several times. The dough will begin to come together. Shape into a smooth thick disk and cover the dough with a bowl. Rest for 20 minutes to relax the gluten. Or, if you're like me, press on. It will be a bit more difficult to roll out, but if you're comfortable working with pastry or in a hurry, then just go for it!
FOR GALETTES: At this point the dough can be used for one or two galettes (one for a single crust, two for a double crust). Proceed with the directions in whatever recipe you're following
TO FREEZE: Now is a good time to freeze the dough if you're planning ahead for a future event or wont be using the dough within a two days. Double wrap the dough in plastic wrap and place it on a flat surface in the freezer for up to one month. When ready to use, thaw overnight in the refrigerator. Before rolling out the dough, leave it at room temperature for at least an hour - this will make it easier to roll.
FOR PIE: Spray a 9 1/2" pie plate with pan spray, set aside. Flour your work surface and rolling pin generously and beat the dough with your pin about 5-6 times, keeping it in the shape of circle as much as possible, turning it as needed. Roll out the dough to 1/8" (3mm) making sure to reflour the work surface under the dough as you work or it will stick. (You may find at this point you'd rather just ball it up and start again. If so, give the dough some time to rest. Ball it up, knead it, beat it, let it rest for 10-20 minutes, then roll it out again - believe me, I've done it!) Roll the dough over the rolling pin, then center it in your pie plate, unrolling the dough. If you find a crack, simply dab your finger in cold water and press the crack together. Press the dough gently into the pan. Trim the edges to about 1" and tuck pressing the dough as you tuck onto the edge of the pie plate. Crimp edges and throughly dock the dough using the tines of a fork. Line the pastry with parchment then fill it with pie weights, beans or pennies and place it in the refrigerator for 20 minutes or over night (cover if leaving overnight). Fill as directed by the pie recipe or continue for a blind (or par) baked crust.
While the dough is resting, preheat oven to 350F (180C). Bake the pastry for 25 minutes for a blind baked crust. Then proceed with the directions of the recipe you're using. Blind baking a crust can be done up to one day prior to when the pastry is needed. Store covered at room temperature.
If the pie will not be baked again as with some custard pies, then remove the pie weights and parchment after baking for 25 minutes, and return the pie to the oven to finish baking for another 10 minutes or until the bottom crust is golden. You can also brush the edges with nutmilk and sprinkle with sugar after removing the pie weights for an extra tasty and dark crust.

Notes

Adapted from my All Butter Buttermilk Pie Crust recipe.

Nutrition