Coconut Oil Pie Crust

Dairy Free Vegan Vegetarian

Calories: 179 Proteins: 2 Carbs: 19 Fibers: 2 Fats: 10 Serves: 16 Note:Makes a top and bottom crust or 2 bottom crusts.



3 cups all-purpose flour (plus more for work surface)

2 Tbsp BBF Coconut Palm Sugar

3/4 tsp kosher salt

3/4 cups BBF Virgin Coconut Oil (solid at room temp)

8-11 Tbsp ice-cold water


1. Combine flour, sugar, and salt in a food processor. Pulse until well blended, 6 to 7 times.

2. Add in solid coconut oil and continue pulsing till coconut oil is incorporated into the dough and you have a crumbly mixture.

3. While pulsing continually, add ice water, 3-4 Tablespoon at a time, process until dough begins to clump together.

4. Transfer to your work surface. Pat dough together; divide in half. Shape into 2 flat disks. Wrap each in plastic wrap; let stand at room temperature for 30 minutes.

5. When the dough is ready, prepare as the pie recipe directs.