Coconut Oil Pie Crust Recipes

COCONUT OIL PIE CRUST

Coconut Oil Pie Crust image

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!

Provided by Yoly

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

3 ¼ cups all-purpose flour
1 cup refined coconut oil
1 teaspoon salt
5 tablespoons ice cold water, or as needed

Steps:

Combine flour, coconut oil, and salt in a food processor and pulse until combined.
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.
Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
Flour a work surface and rolling pin and roll out dough.
Bake as directed for any pie recipe you are following.

Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.8 g, Fat 27.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 23.6 g, Sodium 292 mg, Sugar 0.1 g

COCONUT OIL PIE CRUST

Coconut Oil Pie Crust image

This recipe from coconut recipes cookbook is so good with banana cream pie- If you like coconut you will love this recipe by Sarah Shilhavy. Photo is by Jeremiah Shilhavy.

Provided by Pat Duran

Categories Pies

Time 20m

Number Of Ingredients 4

Ingredients

3/4 c solid coconut oil very cold (or 6 tablespoons solid coconut oil and 6 tablespoons butter
2 c unbleached white flour
1 tsp salt
3 to 4 Tbsp ice cold water ( put ice in glass add water before you start)

Steps:

1. Cut the coconut oil into the flour and salt with a pastry blender. Add water 1 Tablespoon at a time and mix well, until it looks smooth but shaggy. Chill dough wrapped in plastic for 25 minutes.Remove plastic.
2. Roll dough between 2 sheets of waxed paper. Pastry will be tender. Roll out dough to fit pie plate. Remove top paper. Flip the crust in pie plate with the other waxed paper side up and remove it once the crust is centered. Cut and flute edge . Pierce crust with fork all over and bake in 375^ oven for 8-10 minutes till lightly browned.
3. Prepare your favorite cream or fluff or pudding filling and place in the baked crust.Cool and enjoy. Great crust for banana cream pie or pineapple fluff pie.

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Next, add the coconut oil in spoonfuls. Turn on the food processor and start adding tablespoons of ice cold water until a dough is formed. I used about 8 but it will depend on your dough so add slowly and stop the food processor to check consistency if needed.
Dump out the pie dough on a floured cutting board and use your hands to form into a ball. Cut in half and dough is ready to be used immediately.
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