Vegan Pie Dough

Unrefined virgin or extra-virgin coconut oil gives this pie dough the same flakiness that butter does. Plus, it's more forgiving to work with: You don't have to worry about it getting too soft or melting while you're rolling out your crust.
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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 5 min
  • Inactive: 1 hr 40 min
  • Yield: one 9-inch double-crust pie
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3 cups all-purpose flour

2 tablespoons vegan granulated sugar

2 tablespoons white vinegar

Fine salt

1 cup unrefined virgin or extra-virgin coconut oil (packed)

8 to 10 tablespoons ice water


  1. Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
  2. To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).

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