Coconut oil gives this pie crust the classic rich flavor and flaky texture. Use it for your next pie, and no one will miss the butter. I like to role my crust out thin, but if you want extra to work with or have a pie plate that is larger than 9 inches, use the measurements in parentheses.
Active Time: 20 min. Inactive Time: 2 hours 20 min. Makes 1 9-inch crust (double the recipe if the pie calls for a crust on the top and bottom)
Ingredients
1 cup flour (or 1¼ cups for a larger recipe, as described above)
¼ cup unflavored coconut oil (5 tablespoons)
¼ teaspoon salt (¼ teaspoon plus a pinch)
2 teaspoons white sugar (2½ teaspoons)
2 tablespoons cold water + more if needed (2½ tablespoons)
- Pulse the flour, coconut oil, salt, and sugar in the food processor until all the flour has touched coconut oil.
- Transfer mixture to a bowl. Add the water, stir, then add more if needed for the dough to start to clump.
- Use your hands to bring the dough together the rest of the way, adding a little more water if needed.
- Refrigerate for at least 2 hours.
- Use for pie as directed by the recipe.
Bumblebee Cooks 
Amelia, can I make enough for two pies and refrigerate the extra dough for a couple of days?
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I would think so, but you will have to take it out of the fridge for a little while before using it or it will be too hard to roll. Let me know how it goes!
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thx Amelia What you say re leaving it out for a while makes sense After overnight fridge, the dough was so firm that I thought I’d messed up the recipe After 45 minutes I mashed it hard w the heel of my hand and it yielded a little so I decided to try rolling it it was hard to do but I was able to do it Pie crust and pie were great!!
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