This coconut oil-based vegan pie crust is flaky and soft, and it's great for both sweet and savory pies. There are only a few simple things you need to make it.
Ingredients: 1 1/4 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup coconut oil, chilled. 3-4 tablespoons ice water.
Instructions: Put flour and salt in a bowl and mix them together. Add the coconut oil that has been chilled to the flour mix. Cut the coconut oil into the flour with a pastry cutter or fork until it looks like coarse crumbs. Add ice water a tablespoon at a time and mix the dough until it starts to stick together. Be careful not to mix too much. Put the dough in the fridge for at least 30 minutes after making a disk out of it. Turn on your oven and heat it up to 375F 190C. Cut the dough into pieces that fit your pie dish after it has been chilled. Place the rolled-out dough in the pie dish. Cut off any extra dough and crimp the edges however you like. Use a fork to poke holes in the crust's bottom to stop air bubbles from forming. Blind bake the crust for 10 to 12 minutes, or until it turns a light golden color. Take it out of the oven and let it cool down before adding the vegan pie filling of your choice.
Prep Time: 15 minutes
Cook Time: 12 minutes
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