A fabulous vegan pie crust recipe! Take care when incorporating the coconut oil and flour; very even distribution of the solid coconut oil is the goal. A pastry cutter is ideal here, but combining by hand will work. A food processor can work but is more finicky. This crust can be frozen raw, wrapped well, for a few weeks before using. To parbake, prick the base of the raw crust with the tip of a knife or a fork to allow steam to escape. Double the recipe for a double-crust pie. This recipe makes one base crust for a single crust pie (as for pecan pie).
1/2teaspoonkosher salt (1/4 teaspoon if using table salt)
1/2cupcoconut oil
5tablespoonsice water
Instructions
In a medium bowl with high sides, whisk the flour and salt. Using a pastry cutter or your hands, cut in the coconut oil to form very tiny granules with the flour (this is unlike a butter dough, which calls for pea-sized pieces). This step takes several minutes and some elbow grease.
Add the water one tablespoon at a time. For the last tablespoon or two, pull the dough together with your hands to form a ball, kneading the dough just a bit. Shape the dough into a flat disk.
Lightly flour the counter and rolling pin. Roll the dough out evenly to a 13-inch circle, stopping to lift and turn the dough after every few rolls.
Fold the dough in half and lay it into the pie plate. Unfold and arrange the dough evenly so that about two inches hang over all of the edges. Cut and add dough where it is too long or too short.
Tuck the overhang dough up under the top edge all the way around the pie. Take some time to make this even and as tall as possible, smoothing out creases. The nicer this edge is, the nicer your final crimp will be.
Crimp the dough. If parbaking, prick the bottom of the pie to let steam escape before baking (at 350 degrees for about 10 minutes). Or, flash freeze the crust, then wrap the crust well in plastic wrap, then foil, and freeze until you are ready to use it.