Coconut Oil Piecrust
Makes 1 crust
Time 1 hr 10 min
Make a vegan piecrust by using solid coconut oil instead of butter or shortening. The method is the same, just make sure that there are no large chunks of coconut oil before adding water to bring the dough together.
Special Diets:
Ingredients
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 ounces (about 1/2 cup) refined solid (not liquid) coconut oil
Method
Place flour and salt a food processor and pulse briefly to combine, or combine by hand in a large bowl.
Add coconut oil and pulse until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining. Or, cut coconut oil in by hand with 2 table knives.
Add 8 tablespoons ice water a couple of tablespoons at a time, and continue to pulse, or mix by hand with a fork, just until dough begins to come together.
Turn dough out onto a cutting board or a smooth surface and form into a flattened disc.
Wrap with plastic wrap and refrigerate at least an hour or overnight.
Roll out dough on a lightly floured surface when ready to use.
Nutritional Info:
Per serving: 1/8 of crust, 176 calories (94 from fat), 11g total fat, 9g saturated fat, 0mg cholesterol, 74mg sodium, 18g carbohydrates (1g dietary fiber, 0g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 ounces (about 1/2 cup) refined solid (not liquid) coconut oil