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Coconut Oil Pie Crust Recipe

Coconut Oil Pie Crust

Prepared by Sarah Shilhavy - Photo by Jeremiah Shilhavy

Coconut Oil Pie Crust filled with Coconut Banana Cream Pie

Prepared by Sarah Shilhavy - Photo by Jeremiah Shilhavy

This makes a delicious, flakey pastry and I have had many favorable comments on it.

3/4 cup fat (1/2 solid coconut oil and 1/2 butter or all coconut oil)
2 cups organic unbleached all purpose flour
1 teaspoon salt
3 - 4 tablespoons ice cold water

Cut the coconut oil and butter into the flour and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.

Roll out on floured board. Pastry is very tender and may be partially rolled around rolling pin for ease of picking up to place in pie pan.

Recipe submitted by Charlotte, Salem, NH

coconut-oil-pie-crust Untitled

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I can testify first hand that this is an incredible recipe! I ate the pie crust and banana cream pie that Sarah baked in this picture, and the crust was so delicious! By far the flakiest and most tasty pie crust I have ever had. Classic and traditional recipe if you like "old fashioned" tastes, back before butter, coconut oil, and saturated fats were vilified and still a tasty part of our diet, particularly in pastry products. Yumm....

# Posted By Brian | 8/6/10 2:38 PM

I hope you are going to give us the recipe for the Coconut Banana Cream Pie now that you have us salivating for it.

# Posted By Sandy | 8/11/10 3:27 PM

could you use coconut flour for this instead of all purpose?

# Posted By sandy | 8/12/10 8:13 AM

Yes to the Banana Cream Pie recipe! I plan on posting the recipe for you all to enjoy as soon as I get it the way I want it. :) The first time I made it it wasn't quite right, so I'm going to keep trying it until it's just right.

About the coconut flour, no, you cannot use it in replacement of the all purpose flour. We do have 2 gluten free pie crust recipes though. Here:
http://www.freecoconutrecipes.com/recipe_Gluten-Free_Pumpkin_Pie.htm
and here:
http://www.freecoconutrecipes.com/recipe_coconut_cream_pie.htm

# Posted By Sarah | 8/12/10 11:47 AM

You didn't give us an oven temperature or time. And could this recipe be used for a baked pie such as pumpkin?

# Posted By Joye | 10/23/10 11:37 AM

Joyce: This is just a basic, all-purpose pie crust that can be used for any recipe that calls for a made-from-scratch pie crust. You would simply make the dough, fill it, and then bake it according to the recipe that called for the crust. That's why it doesn't have cooking instructions.

If however, you were making something that called for a pre-baked crust, prick the crust all over with a fork and bake at 400 degrees F for about 10 minutes, or until lightly browned.

# Posted By Sarah | 10/23/10 1:42 PM

Can I make this gluten free? What flour do you suggest ... how does coconut flour work out?

# Posted By Cara | 11/12/10 2:17 PM

Cara: No, it cannot be made gluten free. Please see my comment above with the GF pie crust recipes.

# Posted By Sarah:) | 11/12/10 4:23 PM

Hi. You mentioned the prebaked crust should bake at 400 degrees for about 10 minutes, but for the pumpkin pie recipe you say to prebake for 15-20 minutes at 350 and THEN to pour in the contents and bake another 50 minutes. Is that correct? Wendy

# Posted By Wendy | 12/4/10 12:56 PM

Wendy: The instructions for baking the crust at 400 should only be used if a recipe calls for a BAKED pie crust (like a chocolate cream pie for example. You do not bake chocolate cream pies, so you need a pre-baked pie crust). The pumpkin pie recipe calls for an UNbaked pie crust, so you just make the dough and proceed with the recipe as usual, baking it as the recipe requires.

Hope that makes sense! :) Let me know if you have any more questions.

# Posted By Sarah:) | 12/4/10 4:16 PM

Hi again. Thanks for answering, but if you look at your creamy pumpkin pie recipe, it has you bake the crust first, then add the pumpkin filling, and then bake again???

# Posted By Wendy | 12/4/10 5:30 PM

Yes, that is the way you bake a crust for a pumpkin pie. Just follow the recipe as written. Like I have mentioned in another comment, a recipe that calls for an unbaked pie crust will tell you how to bake the crust as needed for that particular recipe.

# Posted By Sarah:) | 12/4/10 5:40 PM

I have tried the coconut oil pie crust recipe and it is wonderful tasting and much easier to work with that I thought it would be. Best pumpkin pies I ever made. Today I made a lemon meringue pie where I had to bake crust first. Is there a trick to the crust not shrinking down on the sides? Also, on one of the crusts, the center became raised up. Could you give a tip or two on this? Thank you very much. Janetlee

# Posted By Janetlee | 12/18/10 4:03 PM

Janetlee: To prevent shrinking you need to prick the crust all over with a fork and then place pie weights on the crust when you bake it. I just cover the bottom with forks/spoons and take them out during the last 5 minutes or so.

# Posted By Sarah:) | 12/18/10 4:26 PM

Loved this crust! Made an apple pie with it and it was fabulous! My husband like things on the sweet side so I added 1 tsp or so of sugar. It may not have needed it with the sweet of coconut. Was so good that I might just make the crust a;one to eat.

This recipe made enough for a 9" and lattice top.

# Posted By Starznhandz | 1/25/11 2:11 PM

The exchange between Sarah and Wendy 12/4/10 doesn't make sense. Do you mean the UNbaked pie crust should be pre-baked just a little? I understand that you bake a crust for a non-baked pie like chocolate cream. But the pumpkin pie crust should be baked ten minutes or so, then filled? Isn't that a BAKED crust?

# Posted By alisan | 3/9/11 11:47 AM

aslisan: If the recipe calls for an unbaked pie crust just make the dough and follow the recipe for the filling. Pumpkin pies generally have a different way of cooking their pie crusts. It'll vary from recipe to recipe, so just follow the written recipe.

# Posted By Sarah:) | 3/10/11 7:16 PM

Sarah, this is the best crust ever! I made an apple pie with it for this new fall season and my family ate it up so fast. This is my new go to recipe for all things pie. Thanks for sharing this pie crust recipe with us and it's so easy!

# Posted By Marjorie | 9/24/11 9:47 AM

Can this be used for a savory pie like chicken pot pie? If so, would you make two so you had a top crust as well as the bottom crust?

# Posted By Jennifer | 9/26/11 6:52 AM

I did everything the way the recipe called for but compared to other recipes it seemed to have too little liquid so I used 1 egg yolk, 2 Tablespoons lemon juice concentrate and 5 tablespoons ice cold water and the crust held together nicely and made 2 crusts for pumpkin pies. Before rolling it out I divided the dough in 1/2 (weighing it on kitchen scales). I rolled the pastry between 2 layers of parchment paper and when it was quite large I just removed the top layer of parchment paper and continued rolling until it was the size I wanted. It was easy to cut sections off that were too long and stick them onto the sections that needed more crust dough. Before baking I pricked the dough with a fork.

# Posted By rosie | 10/8/11 6:43 PM

Mine also seemed to need more liquid. I followed your directions and it came out really well. It's nice and flaky and beautifully browned. I have been looking for a recipe like this for months. Thank you!

# Posted By Diane | 10/16/11 5:50 PM

last time i checked 1/2 cup + 1/2 cup = 1 cup, not 3/4 cup.
Did you mean 1/4 cub butter?

# Posted By s | 11/9/11 6:59 AM

The recipe reads: 3/4 cup fat (1/2 solid coconut oil and 1/2 butter or all coconut oil) so that means 1/4 cup plus 2 Tablespoons solid coconut oil and 1/4 cup plus 2 Tablespoons butter rather than 1/2 cup each.

# Posted By rosie | 11/10/11 3:56 PM

sorry but what rosie said makes no sense. This is the recipe:
3/4 cup fat (1/2 solid coconut oil and 1/2 butter or all coconut oil) How would you know to use 1/4 then 2 TBS??? of both butter & coconut oil. it still does not measure up.
What is the correct measurment? 1 cup or 3/4 cup?????????

# Posted By s | 11/11/11 12:48 PM

s: It's math.

The recipe calls for 3/4 cup of fat.

Broken down:

3/4 cup = three 1/4 cups

1/4 cup = 4 tablespoons

That means half of 3/4 cup is 1/4 cup and 2 tablespoons.

So if you wanted to use half coconut oil and half butter for this recipe, the measurement for the coconut oil and butter would each be 1/4 cup plus 2 tablespoons each. That together makes exactly 3/4 cup.

Or, to just make it easier on oneself, just take a 3/4 cup, fill it up halfway with butter and the rest with coconut oil. Problem solved.

# Posted By Sarah:) | 11/11/11 3:15 PM

Sarah, thanks for clarifying that. As someone who is not much of a baker, add that simple line to the recipe woudld have helped, I have to think I am not the only person who read that would know to break down a meausurement that way. If a recipe calls for 3/4 cup then that is what I think it should be but if the recipe explained your way, then that it is totaly different.

# Posted By s | 11/14/11 5:42 AM

This recipe is delicious! I had no idea I could use coconut oil with gluten free flour and create such a tasty healthy pie. This really is GREAT news!! I have my vegan pumpkin pie in the oven right now and I just got a few licks- yum!
Thank you, thank you!!
Love, Anika

# Posted By thegreekbite | 11/14/11 7:51 AM

Is there a link to the coconut banana cream pie recipe ? That looks delicious

# Posted By Jeff | 11/23/11 6:17 PM

Used this recipe for a peach pie that said to bake it at 425 degrees. After about 15 minutes, my oven was SMOKING! I turned the heat down to 375 and that seemed to solve the problem.

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