Ever since last year, when I tested this clean pie crust recipe out for Thanksgiving, I’ve been wanting to share it with you guys.
And it’s finally time!!!
If you’re sad that you have to pass on the pie this Thanksgiving, now you can be happy because this pie crust is free of all refined ingredients. Woot.
Yes, this is time to rejoice 🙂
And eat pie!
I’ve used this butterless and flaky pie crust for pecan pie, pumpkin pie so far (numerous times, let me tell you) and it’s always a delicious, flaky and flavorful crust.
My kids even eat the crust more than the filling in their pies! I mean… Right?
So, let’s go over the reasons why this pie crust is better option for you, shall we?
- no refined sugar <— instead, we use coconut sugar
- no refined flour <— instead, we use whole wheat pastry flour
- no lard or butter <— instead, we use coconut oil
- it’s vegan <— if you’re into that sorta thing
- super easy <— just mix, shape, and roll!
MAGIC, I TELL YOU!
Now, I know there are some of you who refuse coconut oil because you or a loved one hates the smell and flavor of coconut. If this is the case and you’re worried about the coconut flavor coming through, look for unrefined, virgin coconut oil as that has the least heat involved in the processing so it has the least strong flavor.
BTW I’ve also used spelt flour for this pie crust which worked nicely, but there’s something really great about the whole wheat pastry flour. It doesn’t have that heavy “whole wheat” flavor you think of when you hear whole wheat, but it bakes like a normal flour you’re probably used to, but without the refined schtuff.
You can easily double this pie crust recipe to make a bottom crust and a top crust, or make it as is for just the bottom crust.
So…what I’m saying here is…imagine any pie — any pie at all — and know now that you can make a clean crust for it.
Pretty exciting, right?
Butterless Flaky Pie Crust
And that’s not even getting to pot pies, people.
Things are looking up!
And pssst! Stay tuned for my healthy pecan pie recipe comin’ up next!
- 1/2 cup coconut oil
- 1 1/4 cups whole wheat pastry flour
- 1/2 tsp sea salt
- 1/2 tsp coconut sugar
- 6-8 tbsp ice water plus more if needed
- To get the coconut oil solid so we can break it into pieces, spread out the coconut oil into an even layer over a sheet of parchment paper and then place into the freezer for about 15-20 minutes to fully harden.
- Pulse the food processor a few times to mix.
- Break the hardened coconut oil into small chunks.
- Add the pieces of hardened coconut oil, pulsing just as much as necessary to break the pieces into even pea-size lumps.
- Add ice cold water, 1 tablespoon at a time, pulsing in between, until the dough sticks to itself when pinched. (I always need more water, but I start with just 4-5 tbsp. to be safe.)
- Remove flour mixture from the food processor and place onto a clean, dry, flat surface, then gently shape into a disk.
- If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed.
- Wrap the disk in plastic wrap. Place in fridge for at least 10 minutes.
- Remove the chilled disk from the refrigerator and let sit at room temperature for about 5 minutes to make it easier to roll out.
- Flour your surface with more of the whole wheat pastry flour.
- Using a rolling pin on your well-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface. (If it doesn’t cooperate, despite heavy flouring, roll it back up into a ball and start again. That’s ok.)
- Place the rolled-out dough onto a 9-inch pie plate.
- Gently press the pie dough down so that it meets the bottom and sides of the pie dish.
- Using a knife, carefully trim the dough around the top edge of the pie dish, leaving about a 1/4-inch to 1/2-inch overlap.
- Fold the edge of the over and under the edge of itself, pressing together.
- You could leave the edge as is, or to style it more, you can either crimp the edges using your thumb and forefinger or press with a fork.
- Now, all you need to do is fill this pie crust with your filling and you’re good to go!
This post contains affiliate links for products I use regularly and highly recommend.
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