I used coconut oil to make a flaky and tender Coconut Oil Pie Crust.
Using a food processor, makes this crust easy.
Using the coconut oil makes it a healthier alternative than butter.

Lately, I’ve been trying to make small changes in our diet. Small enough that the boys don’t notice, but enough to make a difference in our health. It’s a slippery slope!

Table of Contents

Small changes

I hope small changes will equal big results!

So I’ve written about how much I love to run many times. There’s a little something that I’ve never told you. I hate lifting weights.

Hate it.

I’m not strong and never have been. I can train and lift and gain a little strength, but not much. Isn’t it funny – funny strange, not funny haha – that we like to do what we’re good at?! I’m good at running, well, I’m not fast, but I do have good endurance. I like running. I’m not strong. I can’t lift as much as my workout partner and I don’t like lifting weights. However, I’m turning over a new leaf, because I know that as I age I need to workout with weights. As much as I don’t like that my partner is stronger and better at lifting weights, instead of quitting, this time I’m looking at it as a challenge, a competition, something to work toward.

I’ve never had a workout partner I hate running with someone else, but I think I need to get out of my comfort zone with weight lifting. My goal for the next month is to

Change my attitude about lifting weights. No more saying “I hate it.” I’m going to repeat ‘I like lifting weights.” until I believe that I do!
Work out with a partner to keep motivated.

What about you? Is there a workout that you don’t like? Is there a workout that you love? How do you stay motivated?

Coconut Oil Pie Crust

Using coconut oil is a healthier alternative than butter for a pie crust. The result will be a light, flaky, crispy and tender crust. I use an all-natural, pure coconut oil with zero transfats per serving. Coconut oil needs to be refrigerated before trying to dice it. It's break and shatter, do the best you can to get it in uniform pieces.

Author: Paula

5 from 3 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 1 9-inch pie crust

Ingredients

2 Tablespoons butter diced, very cold
6 Tablespoons coconut oil diced, very cold
1 and ½ cups all-purpose flour
1 and ½ teaspoons granulated sugar
1/4 teaspoon salt
3 to 4 Tablespoon ice water

Instructions

Measure and dice butter and coconut oil, then refrigerate.
Combine in a food processor theflour, sugar and salt. Pulse 2 to 3 times.
Add the butter and coconut oil pieces alternately into the food processor, pulsing 1 to 2 times between each addition.. After all butter and coconut oil is added, pulse 10 to 12 times until dough has pea-sized pieces.
Pulse food processor and slowly add ice water 1 T at a time. Pulse until dough begins to form a ball.
Empty dough onto a floured surface, press and roll into a disc shape. Wrap in plastic wrap and refrigerate and 30 minutes up to 24 hours.
When you're ready to bake, allow dough to sit out 10 minutes, before you begin working with it.
Roll dough on a lightly floured surface, transfer to a 9 inch pie plate and prick with a fork.
Bake at 400 degrees until lightly browned if preparing for a prebaked pie shell or following recipes directions for baked filling. Coconut Oil Pie Crust will bake just like regular pie crusts.

Notes

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Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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31 Comments

I’m glad to know that coconut oil makes a good pie crust. I pinned another recipe for coconut oil crust. They suggested to measure the oil in a liquid state, then refridgerate until hard. Then use a box grater to get the uniform pieces needed to mix in with the flour and salt. ‘Would be good to try this too.

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I have a big jar of coconut oil that I haven’t opened yet, but know it is so popular that I had to include your recipe in my unique pie crust roundup. Hope it sends a bunch of traffic your way!

futureexpat.com/2014/10/pie-crust-recipes/

Paula says:

10.13.14 at 2:11 pm

Thank you so much, Karen! I have slowly incorporated coconut oil in my baking and I really like it. Thanks so much for including my pie crust in your collection.

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I love using coconut oil but haven’t baked with it in a while…thanks for a new recipe to try!

What a great idea! I bet this is a wonderful crust with a slight coconut flavour. Thanks for sharing at Simple Supper.

This looks like a perfect pie crust! I’ll certainly have to try it. Thanks for sharing this recipe on The Pin Junkie. It was featured at this week’s party! Please stop by to grab a featured button and share another fabulous recipe or project at thepinjunkie.com/2014/02/friday-link-party-55.html