Flaky and buttery in flavor, this dreamy dairy free pie crust is made with just four simple ingredients! And you’ll never believe there’s no butter involved thanks to a secret ingredient – coconut oil. Easy to make and perfect for both sweet and savory dishes, it’s also egg free, soy free and vegan.

Today we chat everything you need to know about making a perfectly flaky dairy free pie crust. 

Without the actual butter. <— Yes, it is definitely possible!

Now, maybe you find nothing more satisfying than making a delicious pie completely from scratch. 

Or, maybe you’re like me, and just cannot find a pre-made dairy free pie crust at your local stores.

Either which way, we got you covered. 

With this wonderfully classic crust. There’s no sugar included in the dough – making it fantastic for both sweet and savory dishes. 

And, instead of any fake butter (which I find can leave a weird aftertaste depending on the brand), we’re using coconut oil instead. 

Which makes the dough even easier to work with. Score.

So get those fillings ready – it’s pie making time!

How To Make Dairy Free Pie Crust

Now, before we get to some important tips and tricks, let’s quickly discuss how this pie crust goes down.

Whisk the dry ingredients. First up, we’ll mix together some all-purpose flour and salt.

Cut in coconut oil. Next, we’ll use a pastry cutter to cut the oil into the flour, just like we would regular butter.

Form the dough. Then, we’ll stir in some ice cold water until the dough really comes together, before forming into a smooth ball.

Roll out dough. We’ll transfer our dough to a floured surface and roll out into a circle. 

Chill until firm. After tucking into a pie plate, we’ll pop in the fridge and allow the pie shell to chill for at least two hours, until nice and solid. 

Add weights then bake. Finally, we’ll fill our chilled crust with pie weights and then bake off in the oven either partially or fully, depending on what kind of dish we’re making. 

Tips & Tricks

• Please be sure that your coconut oil is scoopable in texture. This is SUPER important for ensuring that the dough is easy to work with and results in the best final crust. You don’t want it to be melted / drippy OR super cold / rock solid straight from the fridge. So adjust to get it to that happy medium. 
• I personally use unrefined virgin coconut oil and don’t find that the crust tastes like coconut. But if this is something that concerns you, you can use refined coconut oil instead. 
• Make sure that you use ice cold water – it’s important for the texture of the dough. I like to fill a container with water, add in some ice cubes and let it sit while I prep the other ingredients.
• When rolling out your dough, use gentle force with your rolling pin, starting from the center and working your way out in all directions. 
• I find that coconut oil crusts don’t hold pretty designs quite like regular butter. So don’t waste your time trying to make the edges look super pretty – go for rustic instead!
• And finally, keep in mind that since we are using coconut oil the crust won’t get as deeply golden in color as a regular crust. Which is kind of nice since you don’t need to worry about the edges burning or using a pie shield. 

Essential Steps For A Perfect Crust

Now, after a whole lot of testing, I’ve found that these two steps are ESSENTIAL for ensuring that your pie crust doesn’t shrink while baking – i.e. please don’t skip them!

1. After you transfer and tuck your dough into the pie plate, take the time to use any excess dough to bulk up the sides as needed so that they are nice and sturdy and even. If a section is too thin, it can droop / shrink down while in the oven. 
2. Chill the pie shell before baking for at LEAST two hours. I know you might be tempted to rush this step but please don’t. You want the dough to be rock solid and firm before baking, otherwise it will bunch up and shrink in the oven. 

How To Store

Counter: If you’re making a pie with a no bake filling (like chocolate or banana), you can bake off the pie crust as directed, let it cool completely, and then cover loosely and leave at room temperature overnight. Fill as desired the next day.  

Freezer: You can also freeze the unbaked pie shell to use at a later time. Tuck the dough into the plate, prick with a fork and then let chill in the fridge until firm. 

Place the plate in a large freezer-safe baggie or wrap well, then store in your freezer for up to 3 months. Let the shell thaw in the fridge, then bake as directed (straight from the fridge while still nice and firm and cold). 

Additional Dairy Free Desserts You Might Enjoy:

• Dairy Free Chocolate Pie
• Dairy Free Pumpkin Pie
• Dairy Free Pecan Pie
• Vegan Blueberry Cobbler
• Dairy Free Carrot Cake
• Coconut Oil Oatmeal Cookies
• Dairy Free Brownies

Did you make this recipe? Rate and review it down below! I’d love to hear from you.