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The New Pie Crust

Course Dessert, Main Course
Servings 1 crust


  • 1 cup all purpose flour
  • 1 tsp salt
  • 1 tsp vegan sugar
  • 1/3 cup melted refined coconut oil
  • 2 tbsp water


  1. Scoop out a cup of flour. It doesn’t have to be perfect, no exact measurements! Add the salt and sugar and mix around to incorporate.

  2. Add the coconut oil to a measuring cup. Then, fill the cup up with water to the 1/2 cup line.

  3. Add the oil/water mixture to the flour and mix together. It will come together quickly and easily.

  4. Have two big pieces of plastic wrap ready along with a rolling pin.

  5. Turn out dough onto one of the pieces of plastic wrap. Top with the other piece and roll out the dough, turning it every so often so the dough becomes round and flat and as thin as you would like it.

  6. Use as desired, either as a free form galette, cutting out little tartlets, or turning out into a pie pan. If making a pie, you will have enough dough to shape the edges and depending on the pie, you might want to par bake the crust with a piece of aluminum foil on the bottom filled with dry beans for about 10 minutes. Note: I use the entire dough for the galette but only about two thirds for the tartlets. I put the rest into the freezer for a future project. The quiche perhaps!