Vegan Pie Crust with Coconut Oil

• Vegan

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1/2 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Drinks

  • 3 tbsp Ice water

Found on lovingitvegan.com

Description

Ingredients

• 1 cup + 2 Tbsp (145g) All Purpose Flour
• ¼ cup (50g) Coconut Oil (solid)
• ½ tsp Salt
• 1 Tbsp Sugar
• 3-4 Tbsp Ice Water

Directions

• Place the flour, sugar and salt into the food processor and pulse to combine.
• Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
• Add 3 Tbsp ice water and pulse to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball. If it doesnt then add the remaining Tbsp of ice water and pulse to combine once again.
• Remove the dough from the food processor and transfer to a floured surface.
• Roll the dough into a big round ball.
• Using a rolling pin roll it out from side to side into a a giant round that can fit over your pie dish.
• Carefully lift it up and place it over your pie dish, tucking it in along the sides of the pie dish to fit properly.
• Take a scissors and trim off any excess dough.
• Place your pie crust into the fridge while you prepare your pie filling.
• If you need to pre-cook your pie crust before adding your pie filling (only if the recipe specifies this), then you can do so by baking in the oven at 450°F (230°C) for 10-15 minutes until lightly browned.

Nutrition