Try This Delicious Pie Crust (Vegan)

READY IN: 25mins
Recipe by COOKGIRl

"Try this delicious Pie Crust" (sic) was found printed on the back of a generic bag of 'Great Value' flour that I found over at my brother's house while rummaging around in his kitchen pantry. I Cookgirlified the recipe-replacing shortening (or butter) with solid coconut oil and white vinegar with raw apple cider. This will yield enough for a two-crust pie although I cut the recipe in half for this recipe: Buttermilk Pie

Top Review by sherri s.

I loved this crust. I have been waiting to try a coconut oil pie crust. I figure it it is good for you having heart healthy coconut oil instead of the other alternatives which are not that good for anyone. It was as wonderful as I had imagined. Very flaky and nice flavor. I always add just enough water into my flour so I can be able to handle the rolling out process. I did add more water, and there were no problems handling the dough.

Ingredients Nutrition

Directions

  1. Note: I used a food processor to prepare the pie crust.
  2. Sift the flour and salt directly into the food processor bowl.
  3. Add the coconut oil to the processor and blend until the pieces are the size of small peas.
  4. Add the raw apple cider and 3 tablespoons of the cold water. Process until the mixture comes together and forms a ball. If it's too wet, add a little more flour (about 2 tablespoons). If it's too dry, add another tablespoon of water.
  5. Gather the ball and wrap it in plastic wrap and refrigerate 30 minutes.
  6. Roll the dough out on a floured board and place in pie pan. Proceed with your pie recipe as directed.
  7. Tip: It was much easier for me to roll the crust out between two pieces of waxed paper.
  8. Bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions.

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