Coconut Oil Pie Crust


This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you're making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!

Prep Time:
15 mins
Total Time:
15 mins
2 pie crusts


  • 3 ¼ cups all-purpose flour

  • 1 cup refined coconut oil

  • 1 teaspoon salt

  • 5 tablespoons ice cold water, or as needed


  1. Combine flour, coconut oil, and salt in a food processor and pulse until combined.

  2. Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.

  3. Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.

  4. Flour a work surface and rolling pin and roll out dough.

  5. Bake as directed for any pie recipe you are following.

Cook's Notes:

If using only one bottom crust dock it (poke holes in it with a fork) and pre-bake it according to your pie instructions.

If using both crusts, cut slits on the top crust to vent the pie.

Nutrition Facts (per serving)

420 Calories
28g Fat
39g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 420
% Daily Value *
Total Fat 28g 36%
Saturated Fat 24g 118%
Sodium 292mg 13%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 5g
Calcium 8mg 1%
Iron 2mg 13%
Potassium 55mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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