Are you ready to revolutionize your baking game with a pie crust that's not only incredibly delicious but also 100% vegan? This coconut oil pie crust is about to become your new secret weapon in the kitchen! Imagine creating a perfectly flaky, buttery-like crust without using any animal products - it sounds too good to be true, right? Well, prepare to be amazed by this simple yet game-changing recipe that will have your friends and family begging for your baking secrets!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup coconut oil
- 4-5 tablespoons cold water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together until well blended.
- Ensure the coconut oil is cold and solid. Using a pastry cutter or fork, cut the coconut oil into the flour mixture until it resembles coarse, pea-sized crumbs.
- Gradually add cold water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough begins to come together and can be formed into a ball without crumbling.
- Gather the dough and shape it into a flat disk, using your hands to compact it gently. Wrap the disk in plastic wrap and refrigerate for 30 minutes to allow the coconut oil to firm up and the gluten to relax.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick, large enough to fit your pie dish with a slight overhang.
- Carefully transfer the rolled dough to your pie dish, gently pressing it into the bottom and sides. Trim any excess dough and crimp the edges as desired.
- If the recipe requires a pre-baked crust, prick the bottom with a fork and blind bake at 375°F (190°C) for 15-20 minutes.
Tips
- Temperature is Key: Keep your coconut oil cold and solid before mixing. This ensures a flaky, tender crust that will make your pie absolutely irresistible.
- Don't Overwork the Dough: Mix the ingredients just until they come together. Overworking can lead to a tough, chewy crust - and nobody wants that!
- Chill Out: The 30-minute refrigeration is crucial. This allows the coconut oil to firm up and the gluten to relax, giving you that perfect, tender texture.
- Flour Power: When rolling out the dough, use light, gentle strokes and don't be afraid to add a bit more flour to prevent sticking.
- Blind Baking Tip: If pre-baking the crust, use pie weights or dried beans to prevent the bottom from puffing up during baking.
- Room Temperature Rest: Letting the dough sit for 5-10 minutes after chilling makes it easier to roll out without cracking.Pro Tip: This versatile crust works perfectly with both sweet and savory pies, making it a must-have recipe in any vegan baker's arsenal!
Nutrition Facts
Calories: 740kcal
Carbohydrates: 64g
Protein: 8g
Fat: 50g
Saturated Fat: 40g
Cholesterol: 0mg
