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
Test Kitchen Notes
You may think that making a deliciously flaky pie crust vegan is an impossible task, but it can be done, and we will show you how. This go-to recipe, perfect for Thanksgiving to accommodate all tastes and dietary restrictions, is very easy to make, and you probably have all the ingredients in your fridge and pantry already. Featuring coconut oil, you won't need any butter or additional dairy. As some reviewers have mentioned, if you're concerned that your pie will taste a little too coconutty, you should try using refined coconut oil.
The developer for this recipe enjoys using the food processor to make her pie crusts, which, she admits, could make some crust connoisseurs cringe. But using one makes the whole process fast and simple. Seriously, there's no reason to be intimidated if you want to take on the task of making a beautiful pie crust at home. Sometimes it takes a couple of tries, but it's well worth it when it all comes together. Of course, you could also use your hands to make this dough too if you want to go the more rustic vibe. Just try not overwork the dough too much and let the ingredients get too warm. It's also convenient that you can keep the crust in the fridge until you're ready to fill and bake. We love this crust with a blueberry filling, an apple filling, even a strawberry one if you want a springtime pie, but feel free to experiment with your favorite, in-season fruits. —The Editors
- Prep time 20 minutes
- 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, plus more for the surface
cane or demerara sugar
(or more) coconut oil, cool enough to be solid
1/3 to 1/2 cups
- Place the flour, sugar, and salt in a food processor fitted with the S blade. Pulse to combine. Add the oil and pulse until the mixture is crumbly and will stick together when you squeeze it. Pulse in ⅓ cup water, until the dough holds together 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. If necessary, add a little more water until the texture is right. Alternately, you can cut the oil into very small pieces and work into the flour with bare, dry hands. Add the water and knead until it has the texture described above.
- Turn the dough onto a lightly floured surface. If you’re not ready to use the crust, shape into a flat ball, wrap with plastic, place in a freezer bag, and freeze. If you are ready to use it but not at this very second, store in the fridge until it’s time to bake.
- When you are ready to use the crust, make sure it’s soft enough to roll. Using a rolling pin, 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 onto your pie pan (little tears are fine; you can fix them later). Squeeze the edges to make a pretty, puckered pattern. Refrigerate the crust until ready to bake.