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Can you substitute coconut oil for lard in a pie crust?

I want to make a hot water crust but some folks don't eat pork. Can I use coconut oil? Or should I stick with vegetable shortening?

asked by joewho112 about 1 month ago

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Trena Heinrich
Trena Heinrich

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added about 1 month ago

You might try this vegan pie crust recipe by Gena Hamshaw.
https://food52.com/recipes...

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dryer_fire
added about 1 month ago

Might depend on the type of coconut oil you're using.

I'd stick with shortening, or a mix of shortening and butter (if butter is an option) - Erin McDowell has a recipe where a mix of butter and shortening can be used. https://food52.com/recipes...

the internet tells me that shortening melts at around 115F, and lard melts between 86 and 118F depending on the composition, while nonhydrogenated coconut oil melts at 76F (hydrogenated melts between 97 and 104F). If you were to use nonhydrogenated coconut oil, the lower melting point would probably mean that it would not behave the same way in the oven.

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joewho112
added about 1 month ago

Thanks for the answer. It makes sense. I might need to try out that internet thing

Ttrockwood
added about 1 month ago

I’m gonna say no. I think the coconut oil will melt and the crust will not be able to bake into a shape with sloped sides.
Butter is ideal
https://www.marthastewart...

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Nancy
Nancy

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added about 1 month ago

Some sources recommend coconut butter, as closer in texture than coconut oil.

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