Easy Coconut Oil Pie Crust Recipe: Flaky and Delicious

Creating a perfect pie crust is an art that has been mastered by bakers over generations. While traditional pie crusts are often made with butter or shortening, the use of coconut oil has gained popularity due to its unique flavor and health benefits. In this article, we’ll explore how to make a coconut oil pie crust, offering tips and variations to suit different dietary needs. This easy coconut oil pie crust is perfect for those looking for a dairy-free or vegan alternative without sacrificing the flaky texture we all love.

Ingredients

Here’s a detailed list of ingredients you’ll need to make this coconut oil pie crust:

• 1 1/2 cups all-purpose flour (for a whole wheat coconut oil pie crust, substitute with whole wheat flour)
• 1/2 cup coconut oil, solid (ensure it is not melted for best results)
• 1/4 cup cold water
• 1 tablespoon sugar (optional, adjust based on pie filling)
• 1/2 teaspoon salt

For variations, you might want to try:

• Gluten-Free Version: Use a gluten-free flour blend.
• Pie crust with coconut oil and butter: Replace half of the coconut oil with butter for a richer taste.

Instructions

Step 1: Prepare the Coconut Oil

1. Measure the Coconut Oil:
   • Ensure the coconut oil is in its solid form. If your coconut oil is too soft, refrigerate it for about 30 minutes.
2. Chill the Mixing Bowl:
   • Place your mixing bowl in the refrigerator for about 15 minutes to help keep the ingredients cold.

Step 2: Mix the Dry Ingredients

1. Combine Flour, Sugar, and Salt:
   • In a chilled mixing bowl, whisk together the flour, sugar, and salt until evenly mixed.

Step 3: Blend in the Coconut Oil

1. Cut in the Coconut Oil:
   • Add the solid coconut oil to the dry ingredients. Use a pastry cutter or fork to cut the coconut oil into the flour mixture until it resembles coarse crumbs. If you prefer using your hands, work quickly to prevent the coconut oil from melting.
2. Consistency Check:
   • The mixture should hold together when pressed between your fingers but still appear crumbly.

Step 4: Add Cold Water

1. Gradually Add Water:
   • Drizzle the cold water over the flour mixture, one tablespoon at a time, while gently stirring with a fork. Use just enough water to make the dough hold together without becoming sticky.
2. Form the Dough:
   • Gather the dough into a ball, handling it as little as possible to maintain a flaky texture.

Step 5: Chill the Dough

1. Wrap and Refrigerate:
   • Flatten the dough ball into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step allows the coconut oil to firm up, making the dough easier to roll out.

Step 6: Roll Out the Dough

1. Prepare the Surface:
   • Lightly flour your work surface and rolling pin.
2. Roll the Dough:
   • Roll out the chilled dough into a circle about 1/8 inch thick and 1 inch larger than your pie pan.

Step 7: Transfer to Pie Pan

1. Place in Pan:
   • Carefully transfer the rolled dough to your pie pan. Press gently to fit the pan, and trim any excess dough hanging over the edges.
2. Flute the Edges:
   • Flute the edges of the crust or crimp with a fork for a decorative finish.

Step 8: Pre-Bake or Fill

1. For Pre-Baked Crusts:
   • Prick the bottom of the crust with a fork and bake at 375°F (190°C) for 15 minutes until lightly golden.
2. For Filled Pies:
   • Add your filling and bake according to your pie recipe.

Tips and Variations

• Coconut Oil Pie Crust without Butter or Shortening:
  • This crust is naturally dairy-free, making it suitable for vegans and those with lactose intolerance.
• Adjusting for Gluten-Free:
  • For a coconut oil pie crust gluten-free version, use a reliable gluten-free flour blend. You may need to adjust the water quantity slightly to achieve the right consistency.
• Flavor Enhancements:
  • Add a teaspoon of vanilla extract or almond extract for additional flavor that complements sweet pie fillings.
• Handling Coconut Oil:
  • Coconut oil has a low melting point, so work quickly and keep ingredients as cold as possible to ensure a flaky crust.
• Can You Use Coconut Oil Instead of Butter in Pastry?
  • Yes, coconut oil can replace butter in pastry, providing a unique flavor and making the crust suitable for dairy-free diets.
• Can I Use Coconut Oil in Place of Crisco?
  • Absolutely! Coconut oil is a great substitute for Crisco, especially if you’re looking to avoid hydrogenated fats.
• Which is the Best Fat to Use When Making a Flaky Pie Crust?
  • Coconut oil is excellent for a dairy-free option, but a combination of coconut oil and butter can yield a rich, flaky crust with a unique flavor.

Nutritional Information

Here’s a basic nutritional breakdown per serving (1/8 of the pie crust):

• Calories: 160
• Total Fat: 12g
  • Saturated Fat: 10g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrates: 12g
  • Dietary Fiber: 1g
  • Sugars: 1g
• Protein: 1g

Creating a coconut oil pie crust is a simple yet rewarding way to enjoy a classic pastry with a modern twist. Whether you’re looking for a pie crust without butter or simply want to try something new, this recipe offers a flaky, delicious foundation for both sweet and savory pies. With variations to suit dietary needs, such as whole wheat and gluten-free options, this crust is versatile and easy to adapt. We invite you to try this coconut oil pie crust recipe and experience the delightful flavor and texture it brings to your baking.