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)

1. Pulse the flour, coconut oil, salt, and sugar in the food processor until all the flour has touched coconut oil. 
2. Transfer mixture to a bowl. Add the water, stir, then add more if needed for the dough to start to clump.
3. Use your hands to bring the dough together the rest of the way, adding a little more water if needed.
4. Refrigerate for at least 2 hours. 
5. Use for pie as directed by the recipe.