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Lower Fat Pie Crust

This lower fat pie crust is adapted from a cooking light recipe. I made it for a quiche and placed it up against a full fat recipe and this one was actually preferred!! I made it with coconut oil instead of butter and shortening.

  • Duration
  • Prep Time
  • 1 pie crust ServingsServings


  • 1 1/4 cup all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup coconut oil
  • 1/4 cup boiling water


  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a bowl; cut in coconut oil as best as you can with a pastry blender until mixture resembles coarse meal.
  2. Make a well in center of flour mixture. Pour hot water into center of well. Gently draw flour mixture into the water until moist clumps form. Press dough into a 4-inch circle. Cover, and chill 30 minutes.
  3. Slightly overlap 2 sheets of plastic wrap. Unwrap dough; place on plastic. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough into a 13-inch circle.  Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.