Step 1

See notes about coconut oil to ensure it's the right texture before starting!

Step 2

Add flour and salt to a large mixing bowl and whisk to combine.

Step 3

Next add coconut oil in spoonfuls (see photo) and use a pastry cutter (or fork) to cut the two together, until it resembles wet sand - about 30-45 seconds.

Step 4

Add ice cold water 1 Tbsp at a time and use a wooden spoon to gently mix. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp (amount as original recipe is written // adjust if altering batch size).

Step 5

Use your hands to gently knead/form the dough in the bowl and gather any loose scraps. Then transfer directly to a well-floured surface and form into a disc with your hands.

Step 6

NOTE: If using the crust for 2 pies (or 1 bottom crust and 1 top crust), divide the dough in half to roll out separately (amount as original recipe is written // adjust if altering batch size). Otherwise, keep it in one piece.

Step 7

Lightly flour the top of the dough, as well as a rolling pin, and gently roll into a circle the shape of your pie pan, about 1/8-inch thick. Add more flour as needed to prevent sticking. It’s fairly forgiving, so if it cracks, just patch it up with slightly wet fingers and reform.

Step 8

NOTE: To make mini pies in a muffin tin, roll your dough about 1/4-inch thick (see photo), adding more flour if the crust sticks. Then use a large, round cookie cutter (~3 1/4-inch in diameter) to cut out as many circles as the dough will allow - you’re aiming for 12 (amount as original recipe is written // adjust if altering batch size), and you should have more than enough dough. Dust a large wooden cutting board (or other surface) with flour, and use a spatula to scoop on one circle at a time. Lightly flour top of circle, then use your rolling pin to gently roll it out slightly larger and thinner - about 1.5 times its starting size. Be careful not to get it too thin or it will be difficult to work with. Use your spatula to lift the crust, then use your hands to drape the crust into your muffin tin, allowing the edges to fold and curl over itself to accommodate its shape (see photo). Use your hands to carefully form the crust into the tins, being careful not to stretch the dough, but rather fold and push it down to meet the tin’s shape. Repeat until all tins have been filled and most of the crust is used - reserve any leftover for future pies or other baked goods.

Step 9

If using a standard 9-inch (or similar size) pie crust, simply use the rolling pin to roll up crust and drape it over the pan. Form the edges simply (avoiding too tall of edges or fancy designs as the coconut oil doesn't hold it as well as butter) and add filling of choice (such as apple or pumpkin). Roll out remaining crust, drape over the top of pie, and seal (optional).

Step 10

Bake pie(s) at 350 degrees F - 400 degrees F for desired length of time (will vary depending on filling - 30 minutes to 1 hour or more). If browning too quickly, tent the edges with foil to prevent burning.

Step 11

To save uncooked dough for future use, wrap in plastic wrap and set in the refrigerator for 2 days, or in the freezer for up to 2 weeks. Thaw before using.