Vanilla and Bean · by Traci York
How to Make a Coconut Oil Pie Crust
NUTRITION · PER SERVING45M COOK
CAL 34%·PRO 22%
CARBS 60G35% OF CAL
8G FIBER48G OTHER4G TOTAL SUGAR
FAT 44G59% OF CAL
36G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pie crust made with coconut oil, flour, and plant-based milk. This tender, flaky dough forms the foundation for sweet or savory pies and can be made ahead and frozen.
componentamerican⚙️ food processor🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/3 C Nut Milk (I use Homemade Cashew Milk, 74g)
- 1 1/2 tsp Apple Cider Vinegar
- 1 1/4 C All Purpose Flour + more for dusting (210g)
- 1 Tbs Organic Cane Sugar
- 1 tsp Sea Salt
- 1/2 C Unrefined (Virgin Coconut Oil - solid at room temperature, 113g)
- Pan Spray
- 2/3 C Nut Milk (I use Homemade Cashew Milk, 148g)
- 3 tsp Apple Cider Vinegar
- 2 1/2 C All Purpose Flour + more for dusting (420g)
- 2 Tbs Organic Cane Sugar
- 2 tsp Sea Salt
- 1 C Unrefined (Virgin, Coconut Oil - solid at room temperature, 226g)
At a glance
PER SERVING · TIME 45M
CAL 34%·PRO 22%
CARBS 60G35% OF CAL
8G FIBER48G OTHER4G TOTAL SUGAR
FAT 44G59% OF CAL
36G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 14mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 14MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.