Vegan Pie Crust

Name: Vegan Pie Crust
Prep time: 70 min
Total time: 70 min
Ingredients: 2¼ cups all-purpose flour⅔ cup solid coconut oil 1 teaspoon kosher salt1 tablespoon sugar3 to 5 tablespoons water

Chef Laura Frankel • Feb 18, 2018 (Updated: Aug 20, 2019)Comment Jump to Recipe

If you’re on a vegan diet or have allergies, you can still have pie. This tender pie crust comes together in a flash.

Vegan Pie Crust

Prep Time 1 10

Total Time 1 10

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Servings

Ingredients

2¼ cups all-purpose flour⅔ cup solid coconut oil 1 teaspoon kosher salt1 tablespoon sugar3 to 5 tablespoons water

Instructions

Add flour, coconut oil, salt, and sugar to the bowl of a food processor and pulse for a few seconds.
Add water, by the tablespoon, while the motor is running until the dough comes together in a ball.
Divide the dough in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 1 hour before rolling out.

Category: RecipesDesserts

Holidays: Super BowlThanksgiving

Diets: Dairy FreePareveVegan

About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.