Vegan Coconut Oil Pastry Pie Crust

A perfect, flaky shortcrust pastry recipe which utilizes coconut oil, is versatile, as well as being egg and dairy free.

I found this recipe on the Minimalist Baker’s blog, and have used it myself countless times without fail to make vegan pastry for any and every kind of pie recipe.

I adapted this for my creamy vegan pumpkin pie recipe just by adding 1 tablespoon of sugar, to create a very slightly sweeter crust, which I prefer.

You can leave it out if you like, and certainly for any savoury recipes, you will want to leave out the sugar.

I use it as a crust for my vegan pumpkin pie recipe, as well as my fresh strawberry pie recipe.

Solid coconut oil is cut into chunks and added to the flour mixture.
Once the coconut oil is thoroughly blended with the flour mixture, it should resemble coarse sand.
Add enough ice water until the dough begins to come together.
If you can pinch it together with your fingers, it should be good to go.

Vegan Coconut Oil Pastry Pie Crust

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Recipe by Catherine Stevenson Difficulty: Easy
Prep time


Cooking time



A flaky shortcrust pastry recipe which is quick, easy and vegan. It can be used for any sweet or savoury dishes that call for pastry.


  • 2 cups all-purpose/cake wheat flour

  • 1/2 tsp salt

  • 1 Tbs sugar, for a sweet crust

  • 2/3 cup deodorized/odourless coconut oil, in solid form

  • 3-6 Tbs ice cold water


  • Ensure your coconut oil is in it’s solid form, refrigerate slightly beforehand if it is very liquid at room temperature.
  • Place flour, salt and sugar in the bowl of a food processor, and blend to mix ingredients.
    If you don’t have a food processor, just whisk the ingredients up in a medium-sized mixing bowl.
  • Roughly cut the solid coconut oil into smaller chunks with a knife, and add to the food processor or mixing bowl.
  • If using a food processor, blend altogether until the mixture looks like coarse sand, and the oil is evenly distributed, ie. no large chunks visible.

    If you are not using a food processor, cut the oil into the flour using a round bladed knife, fork, or a pastry cutter, until it resembles coarse sand.
  • Add the ice cold water, 1 tablespoon at a time, and blend or mix until you find the dough coming together and you can pinch it together with your fingers. I used about 4 tablespoons of water, but anywhere between 3-6 tablespoons may be needed.
  • Bring the dough together into a ball with your hands.
  • Roll the dough out on a floured surface and use it to line a greased pie dish.
  • This dough can be baked blind, but I would recommend chilling it in the pie dish first for about 30 minutes before filling with baking paper and beans to bake blind.
    For use in my pumpkin pie or strawberry pie recipes, it is not necessary to blind bake.


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