Perfect Vegan Pie Crust

By • October 31, 2012 32 Comments

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Author Notes: Think a perfectly flaky pie crust is impossible without butter? Think again. This pie crust is totally authentic and yet totally dairy free -- all thanks to the magic of coconut oil.Gena Hamshaw

Makes a double crust for smaller pie pans or a single crust with lattice topping for deep-dish pie pans

  • 2 1/4 cups all purpose flour
  • 1/2 cup (more as necessary) coconut oil, cool enough to be solid
  • 1 teaspoon salt
  • 1 tablespoon cane or demerara sugar
  • 1/3 - 1/2 cups ice water
  1. I like to use a food processor for my pie crusts, which would make some crust connoisseurs cringe, but is fast and easy. Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor. It’s fine to have a lot of crumbs still--that’ll make a good, flaky crust--but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right. Alternately, you can cut the oil into very small pieces and work them into the flour with bare, dry hands. Add the water and knead the whole mixture together until it has the texture described a moment ago.
  2. Turn dough onto a clean, dry surface that has been dusted with flour. If you’re not ready to use the crust, shape it into a flat ball, wrap with saran, place in a freezer bag, and freeze. If you are ready to use it but not this very second, you can store it in the fridge till it’s time to bake.
  3. When you are ready to use the crust, make sure it’s soft enough to roll, and use a rolling pin to roll the dough into a large circle--enough that you can imagine easily covering your pie pan--using extra flour to keep things from sticking as you go. Gingerly lift it onto your pie crust (little tears are fine, and you can fix them later). Squeeze the edges to make a pretty, puckered pattern. Refrigerate crust till you have the filling made and are ready to bake it.

More Great Recipes: Rice & Grains|Pie|Coconut

Topics: Pie

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Comments (32) Questions (5)


9 months ago Renata Helm

I don't know what I did wrong, I followed exactly the recipe but at the end it had a very strong coconut flavor (and it was an artichoke/spinach/tofu filling) and very hard to cut. Could be that I used GF flour?


8 months ago 1234cake

If you want to avoid the coconut flavor I'd recommend refined coconut oil next time. Most extra-virgin types (depending on quality) are going to impart a pretty potent coconut flavor to anything they're used in.


9 months ago Gee

I made creamy mushroom pies with this and it worked so well! Didn't have quite enough coconut oil so subbed in some Pure (vegan olive oil spread) and it was delicious. It took about 40 mins to fully cook. Thanks :)


10 months ago CJ

Do you think it would be possible to sub out the flour (or some of it) for buckwheat or almond or a more nutritious alternative?


12 months ago Chantelle Rogers Rodriguez

CookedGoose I think it wound press well into a pan . I will try it in muffin tins for mini pie .


12 months ago Chantelle Rogers Rodriguez

I used this recipe to make vegan hand pies I used 2 Tb of organic sugar . I was leary of coconut oil working flaky magic in the crust but it awesome . Slightly sweet it played off my filling and stood up to a good stuffing of it . I gave a water bath and a sprinkle fine cinnamon sugar. Big hit !


about 1 year ago CookedGoose

Just made this; I thought the crust was a bit too dry when I put it in the pan, but it baked beautifully. I might add a bit more sugar next time.
Does anyone think this could work as a pate brisee, allowing one to press the dough in the pan instead of rolling it out?


over 1 year ago Judith

Oops, my comment was mostly about the pumpkin pie recipe on this site:


over 1 year ago Judith

I should add that I have a mini roller that's perfect for rolling out dough right inside the pie plate pan.


over 1 year ago Judith

For Easter Dinner today I decided to try this cashew based recipe instead of the tofu based one I've used in the past. My daughter is also allergic to gluten, so I make a pie crust subbing the flour for Bob's Red Mill All Purpose Gluten Free Flour, and instead of rolling it out I just press and roll it out right inside the pie crust pan. I poke it with a fork in several spots and then bake at 350 for ~14 minutes. Then I put the pumpkin pie filling in and bake. It turned out beautifully! The taste was much more pumpkin like than the tofu based recipe, and my family gobbled it up. For the topping, I make the whipped cream using canned coconut milk that's been in the fridge for at least 24 hours. Just whip it up with 2-3 tbsps of sugar. Make sure the pie is cool before putting the coconut whipped cream on top. This pumpkin pie recipe is a winner! I'll be making it for all future holiday dinners, scrumptious!!!


over 1 year ago Amanda Rae Hepner

How long do you suggest this bakes for, and at what temp?


over 1 year ago Erin Jeeter

For savory pie just omit sugar?


almost 2 years ago Drew Fick

Look good


almost 2 years ago Jennifer Hart

Could I use Walnut Oil instead of Coconut Oil? Or is the consistency of Coconut oil very important? The reason I ask, is that one of my sons despises everything coconut.


almost 2 years ago Trees

You have to use a fat/oil that is solid at room temperature. Vegetable shortening also works and has a neutral flavor.


about 1 year ago JenniferJuniper

Coconut oil (especially refined coconut oil) does not have much if any flavor and will not impart a coconut taste onto your crust. I guarantee your son will have no idea there's any form of coconut in it.


almost 2 years ago kellie

This pie crust is delicious AND very easy to make! Thank you for sharing. Also I do not have a large enough food processor so I used an old-school pastry blender and it worked great!


about 2 years ago Heather Elaine Whiteley

What temperature and what length of time for baking?


about 2 years ago Jessica Oliver Chastek

Wow! just used this crust to make strawberry rhubarb hand pies. Amazing!


about 2 years ago minag

Can I use double this recipe in order to make a double crust fruit pie (i.e. cherry, blackberry, blueberry)?


about 2 years ago Whitney House

Thank you for this recipe! It was beautiful!
I linked to this recipe from my blog, vinthea.
Thanks again!


over 2 years ago Lj Burns

Two Moms Catering

I'm dconfussed on your recipe as it says 1/3 c water and then it says
1/2c ??? Of what?
Add between 1/3 c. and 1/2 c. of water. Saying the amount of water needed may vary.


over 2 years ago Two Moms Catering

I'm dconfussed on your recipe as it says 1/3 c water and then it says
1/2c ??? Of what?