This is truly the Best Pie Crust. With the classic buttery taste and smell of a delicious pie crust and tender, flaky, melt-in-your-mouth texture, this crust complements any filling you add to it.
About the Best Pie Crust
This is truly the Best Pie Crust. It was inspired by a friend who served a pie I couldn’t get enough of. When I went back for seconds, the whole pie was already gone. Of course, I asked for the recipe!
Butter is finicky in a pie crust. It melts quickly and is easy to overwork. Refined coconut oil is the solution. It adds tenderness without outshining butter’s incredible taste and smell. A bit of lemon juice brightens the crust and gives it that special something that keeps you coming back for more. And just a pinch of sugar ensures that this crust browns beautifully, without being overly sweet.
This crust is tender, buttery, and makes a beautiful lattice. I turn to it every time I make a Mixed Berry Pie, cherry pie, Peach Pie, or blackberry pie!
Best Pie Crust Ingredients
- Butter – Gives the smell and flavor you want in a pie crust.
- Refined Coconut Oil – Adds the crispy, flaky, melt in your mouth texture without a coconut taste. Using refined coconut oil lets the butter take center stage!
- Sugar – Adds a touch of sweetness and contributes to that delicious golden brown color.
- Lemon Juice – Brightens the basic pie crust to keep it balanced and leaves you wanting to eat more.
How to Make the Best Pie Crust
- Start by mixing together the flour, sugar, and salt. Once they are mixed, add the refined coconut oil and butter. It is really important to use a pastry cutter (or two knives if you don’t have one) to cut the coconut oil and butter in. Using your hands will make them melt and ruin the texture.
- Once the coconut oil and butter are in pea-sized bits or smaller, add the lemon juice and milk. Stir gently until the dough starts to come together. There will still be some stray bits of flour, and that’s okay. They will mix in during rolling.
- Divide the dough roughly into thirds. My 9-inch glass pie plate takes a little more dough so I make the third piece of dough slightly smaller than the other two. Freeze the smaller piece of dough for later or make pie crust cookies.
- Place each piece of dough between two pieces of wax paper. Start rolling it out by making a “+” then an “x” shape. Repeat until the dough is ⅛ inch thick.
I hope the next pie you make is the most delicious one you’ve ever tasted!
Looking for some delicious pie recipes? Try these:
Best Pie Crust
This is truly the Best Pie Crust. With the classic buttery taste and smell of a delicious pie crust and tender, flaky, melt-in-your-mouth texture, this crust complements any filling you add to it.
Ingredients
- 2 T sugar
- 2 tsp salt
- 5 C minus 2 T (22 oz) all-purpose flour
- 1 C (7 oz) refined coconut oil, solid
- 14 T (7 oz) salted butter, cold
- 2 T lemon juice
- ½ C (4.4 oz) milk
Instructions
Make the pie dough:
- Mix flour, sugar, and salt. Using a pastry cutter, cut the refined coconut oil and butter into the flour mixture until pea-size bits or smaller.
- Add lemon juice and milk. Stir together gently, until just combined. Some bits of flour will still be visible. Don’t overmix. Pinch a piece of dough in your hand. If it doesn’t form a misshapen ball, add 1-2 T more milk.
- Divide dough into equal thirds. Place one third on a sheet of wax paper slightly larger than your pie plate. Place another sheet of wax paper over top. Use a rolling pin to start rolling the dough out in all directions. Roll dough out to ⅛ inch thick. This will finish mixing flour bits in without overworking dough.
- Repeat with remaining pieces of dough.
- Note: if pie crust doesn’t quite extend beyond the edges of the pie plate, use a bit of the extra third of dough to make it big enough.
For a fruit-filled pie:
- Remove top wax paper from one of the dough circles. Carefully turn rolled-out dough into pie plate. Gently remove second piece of wax paper. Trim crust to 1-inch wider than pie plate with a pair of scissors.
- Add cooled filling to unbaked pie shell.
- Remove the wax paper from the second dough circle. Place it on top of the filling or cut into strips and create a lattice top. Trim edge to match the bottom crust. Crimp edges.
- If not using a lattice top crust, cut vent holes before baking. Brush top crust with an egg yolk mixed with 1 tsp of water and sprinkle with turbinado sugar or white sparkling sugar.
- Bake according to pie directions or until golden brown and edges and bottom of crust are baked. If top browns before the bottom is done, cover loosely with foil. Remove from oven and cool on a cooling rack before serving.
For a pudding-filled or no-bake pie:
- Preheat oven to 475*F.
- Remove top wax paper from one of the dough circles. Carefully turn rolled-out dough into pie plate. Gently remove second piece of wax paper. Trim crust to 1-inch wider than pie plate with a pair of scissors.
- Turn edges under and crimp or shape. Dock or prick the dough well, then line with a piece of parchment paper. Fill crust with pie weights or ⅓ C dry rice or beans.
- Bake for 8 minutes or until the bottom and edges are golden brown. Let cool before filling.
Notes
- With the extra pie crust, you can make “pie crust cookies” by rolling it out, brushing on heavy cream, egg yolk mixed with 1 tsp water, or butter. Sprinkle with cinnamon and regular or turbinado sugar. Bake at 475*F for 8 minutes or until it is golden brown. Cut or break into pieces once cool. It also freezes well for another day.
- To make this pie crust dairy-free: use 7 oz refined coconut oil and 7 oz unrefined coconut oil. Add an additional ½ tsp salt and replace dairy milk with rice milk.
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