Best Coconut Oil Pie Crust Recipes

COCONUT OIL PIE CRUST

Steps:

• Combine flour, coconut oil, and salt in a food processor and pulse until combined.
• 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.
• Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
• Flour a work surface and rolling pin and roll out dough.
• Bake as directed for any pie recipe you are following.

AMAZING COCONUT OIL PIE CRUST

Steps:

• Whisk coconut oil, egg, vinegar, water, and salt together in a large bowl. Add flour; mix until smooth using a fork, pastry blender, or your hands.
• Divide the dough evenly into two bowls. Refrigerate until cool and firm, about 1 hour.
• Roll each ball of dough out on a floured surface. Cook according to pie recipe instructions.

COCONUT OIL PIE CRUST

Steps:

• 1. Cut the coconut oil into the flour and salt with a pastry blender. Add water 1 Tablespoon at a time and mix well, until it looks smooth but shaggy. Chill dough wrapped in plastic for 25 minutes.Remove plastic.
• 2. Roll dough between 2 sheets of waxed paper. Pastry will be tender. Roll out dough to fit pie plate. Remove top paper. Flip the crust in pie plate with the other waxed paper side up and remove it once the crust is centered. Cut and flute edge . Pierce crust with fork all over and bake in 375^ oven for 8-10 minutes till lightly browned.
• 3. Prepare your favorite cream or fluff or pudding filling and place in the baked crust.Cool and enjoy. Great crust for banana cream pie or pineapple fluff pie.

COCONUT OIL PIE CRUST

Steps:

• In a large mixing bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the coconut oil, one tablespoon at a time, while using your thumb pressed against your fingers to swirl it around/press it into the flour. Once you’ve added all the oil, continue mixing with your fingers (15-20 seconds) until the mixture resembles coarse meal with larger clumps (see third photo above). Transfer bowl to the freezer for 15 minutes then remove and use your fingers to squeeze the crumbs and break down the hard clumps of coconut oil. Drizzle in the water, one tablespoon at a time, and mix with your fingers until combined (the same way you were mixing in the oil, but in a more gentle fashion). Repeat until five tablespoons of water have been added. Pinch a piece of the dough together; if it sticks and forms a solid dough, you’re good. If it crumbles, add the remaining tablespoon of water and gently mix until incorporated. Just barely knead the dough (10-15 seconds) (do not overwork the dough) then flatten it into disk, place back in bowl, and set aside for 10-15 minutes. Feel free to wrap it in plastic and refrigerate until ready to use. It will keep for up to 24 hours or frozen for up to two weeks. You will need to let the dough thaw/soften before proceeding.