3-Ingredient Pie Crust (Vegan recipe with Coconut Oil)

Unbaked 3-ingredient pie crust in a dish.

5 from 1 vote

3-Ingredient Pie Crust (Vegan recipe with Coconut Oil)

This 3-ingredient pie crust is the BEST basic crust recipe for any sweet or savory pie recipe! It is ultra flaky, buttery, easy + quick (15 min hands-on!), can be made using a food processor or by hand and it swaps butter for coconut oil for a vegan pie recipe that's also slightly healthier.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Keyword: pie crust

Servings: pie crust

Calories: 1248kcal

Author: Jessica Laroche

Equipment

Food processor (optional, can also be made by hand using a pastry cutter)
Small scale or measuring cups
Measuring spoons

Ingredients

170 g all-purpose white flour or about 1¼ cup
70 g refined coconut oil (cold) or about ⅓ cup
½ teaspoon salt
4-6 tablespoon very cold water
1 tablespoon sugar OPTIONAL, if making a sweet pie
plant-based milk OPTIONAL, to brush the crust (I used oat milk)

Instructions

Make sure the coconut oil is cold (you can place it in the fridge for 30 minutes before making the crust) and add a few ice cubes to a glass of water.
Add the flour, salt and sugar (if using) to a food processor. Pulse a few times just to combine.
Scatter the solid coconut oil over the flour mixture, then pulse until it is crumbly and uniform (about 8-10 times or so).
Then, add 3 tablespoons of very cold water and pulse until combined. Add more water (1 tablespoon at a time) until the dough comes together or forms a few large clumps. The dough should hold together if you press some together in between your fingers, but it should not be too wet.
Sprinkle some flour on a clean surface and transfer the dough over it. Use your hands to bring the dough together into a ball without manipulating it too much. Once it is in a ball, use a rolling pin to roll the dough into a large disc of about 12 inches (or use as directed by your recipe). The dough can be used right away!
To make the dough by hand (no food processor): Add the flour and salt to a large bowl and give it a quick stir. Scatter pieces of cold coconut oil all over the bowl. Use a pastry cutter to combine the ingredients by crushing the coconut oil and pressing it into the flour mix. Keep going until the mix is crumbly, mostly uniform and fine (the coconut oil clumps should not be larger than a small pea). Add the cold water (start with 3 tablespoons) and keep mixing the dough using your pastry cutter. Add more water (1-2 tablespoons at a time) until it forms larger crumbs and holds together if you press a small amount in between your fingers.

Video

Notes

You will want to make sure that the coconut oil is solid and cold. Just place it in the fridge for 30 minutes before making the crust! This will help keep small pieces of oil while combining the ingredients, which creates a flakier texture.
Add just enough water to create a dough that holds together, but without adding too much so the crust is flaky and not tough. Using iced water also helps keep the oil solid.
Avoid overprocessing the ingredients (to avoid developing the gluten from the flour) and avoid overmanipulating the dough (your warm hands can melt the coconut oil) so the coconut oil remains hard and cold up until you transfer the crust to the oven.
This recipe will give you one crust. If you want to make a pie that's covered with a second crust, then simply double the recipe!
Storage: You can make this recipe ahead and keep the dough very well covered (such as with plastic cling) in the fridge for up to 3 days. The dough will harden as it chills, so you may want to let it warm up slightly at room temperature for 15 minutes before using it to make it easier to roll it into a crust. You can also freeze the pie crust for up to 3 months! Let it thaw in the fridge overnight and again, let it rest at room temperature for 15 minutes before using.
Nutrition: please note that the nutritional information is an estimate per serving (in this case for the entire pie crust) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition