Homemade Coconut Oil Pie Crust is a fantastic alternative to Homemade Pie Crust made with shortening. I love homemade pie and I’ve always used my traditional pie crust recipe until now! I’ve recently been making pie crusts with coconut oil instead of shortening and I’ve found they turn out wonderfully. I’ve yet to perfect a gluten free version (without it turning out too tough), but that’s on my list in the future. Until then, I really have made a strong effort to eliminate shortening and margarine (both fake products) in our diet over the past several years. This is one of those attempts.
A couple of weeks ago I made several kinds of pot pies. I wanted to make them with my Homemade Pie Crust, but I wanted to experiment with coconut oil as a straight substitute. Actually, I think coconut oil can be substituted one-to-one in any pie crust recipe, whether you’re replacing margarine, butter, shortening or vegetable oil in a recipe. I was very happy with the outcome.
I’ve included a lot more pictures in this post for those who’ve never tried making a Homemade Pie Crust. There’s also a lot of tips that should help in the pie-making process. If you are trying to cut down on using shortening in your baking, here’s a great way to make pie crust for regular berry pies, Pie Crust Cinnamon Rolls or Meat Pot Pies. Homemade Coconut Oil Pie Crust is the real deal. Why don’t you give it a try the next time you want to make a fruit pie or a pot pie? You’ll be licking your chops in no time.
Homemade Coconut Oil Pie Crust is a great alternative to making pie crusts with margarine or shortening.
This crust works well with any kind of pie filling.
If you’re looking for a great pie crust recipe, Homemade Coconut Oil Pie Crust is an excellent choice. I made some of my pot pies with a full crust, and others I used a lattice crust (especially when I was running out of pie crust)!
Here’s what I did.
I used these ingredients. Coconut oil is in the mason jar with the blue lid. I get the stuff from Tropical Traditions.
Place flour in a mixing bowl. Add salt and baking powder and stir to combine. Add coconut oil and work in with a pastry blender.
Flour should resemble coarse crumbs.
Add ice water. I can’t give you an exact amount. I ended up filling two glasses of water and using most of it (minus the ice).
Stir ingredients with a wooden spoon until mixture looks like this.
Take dough from the mixing bowl and press into a ball about the size of a grapefruit. Spread two sheets of waxed paper on counter. Sprinkle very generously with flour. Place ball of dough on top of flour and sprinkle more flour on top. Cover dough with two more sheets of waxed paper.
Roll out dough beginning in the center. After a few rolls with the rolling pin, remove top layer of waxed paper and turn dough over. Add more flour on top if necessary. Replace waxed paper and continue to roll out dough working from the center to the outsides forming a circle, until dough is about 1/16-1/8 inch thick. (This helps prevent dough from sticking to the waxed paper).
Remove waxed paper from top of dough.
Place plate over top of dough and flip plate upright. Fit dough into pie plate. Roll out top crust and have ready. Don’t place filling in pie until top crust is ready. Otherwise if it sits in the pie shell the pie crust will get soggy on the bottom.
Pour pie filling into crust. Here I was making a Beef Pot Pie.
After rolling out the top crust, fold dough into quarters.
Place quartered pie crust on top of pie with filling.
Slowly unfold crust.
Flute edges and cut slits in the top for steam to escape.
Here, I used pie crust in individual dishes.
In this Beef and Butternut Squash Potpie I used a lattice crust instead of a full top crust.
Bake at 350 about an hour or until filling bubbles up thickly through slits in crust. Or you can bake in a slower oven at 300 for about 1 1/2 to 2 hours. I’ve done both. Tent with foil if necessary to avoid over-browning the crust.
These smaller dishes took between 45 minutes and an hour.
Smaller round ramekins took between 45 minutes and an hour.
I loved making Pot Pies in these lovely dishes. Homemade Coconut Oil Pie Crust worked perfectly.
If you want a delicious flaky pie crust, this recipe will do it.
Here’s the recipe.
HOMEMADE COCONUT OIL PIE CRUST
(Recipe inspired from my mom, Helen Mattis, Titusville, FL)
- 4 cups Gold Medal UNBLEACHED all purpose flour, plus more for rolling out the pie crust
- 1 tsp. sea salt
- 1 tsp. aluminum free baking powder
- 1 to 1 ½ cups coconut oil
- ice water as needed
- Mix flour with salt and baking powder.
- Cut in coconut oil with a pastry blender.
- Use as much as needed to get the flour to look like coarse meal.
- Add ice water – enough that you can stir the dough and it mostly adheres together.
- Form dough into four grapefruit sized balls.
- Place waxed paper on counter.
- Sprinkle very generously with flour.
- Place one of the dough balls in center.
- Cover with more flour and additional waxed paper.
- Roll out from the center to the edges, about 1/8” thick forming a circle that will completely cover the bottom and sides of pie plate.
- (I turn the dough over and sprinkle more flour on top of the dough, if needed, after about 5 or 6 passes with the rolling pin).
- Fit dough into pie plate.
- Roll out another ball of dough and have available for top crust.
- This is enough for four total crusts, or two pies with both top and bottom crust.
- Pour filling into each pie shell.
- Cover with top crust.
- Flute the edges.
- Cut slits in the top to allow steam to escape.
- Bake as directed for pie.
If you enjoy making pot pies, this is a great crust recipe for that.
Homemade Coconut Oil Pie Crust is a great adaptation of my Mom’s Homemade Pie Crust recipe.
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