Vegan Pie Dough


2 cups unbleached all purpose or baking flour

1 t. cinnamon (optional)       

1/2 t. salt

2/3 cup coconut oil (solid state)

2-6 T. ice water

Preheat oven to 350 F. Sift together dry ingredients, place in a mixing bowl. 

You can use a stand mixer or your bare hands for this recipe. (I used my hands as I don’t own a stand mixer. Have zero room in a tiny kitchen)

Cut in chunks of the coconut oil and mix to incorporate, slowly add ice water, one tablespoon at a time, working until a soft smooth dough has formed. Roll and line pie tin. 

You can pre-bake (I didn’t) the shell until just lightly cooked before filling and finishing the pie when crust turns a golden brown. 


I am afraid of making pie dough. I am a chicken shit. My great grandmother always made apple pie. I have a memory having dinner at my grandmother’s house with all the family.  They always had hot black Lipton tea with meals. I finally got the sugar ratio right and as a kid was delighted.

 Blondie (That was our nickname for our great grandmother as she dyed her hair blonde) made her wonderful juicy apple pie. Having the apple pie with my perfect cup of tea sent me over the top. 

It’s a great memory that will always bring delight but do I make pies? Hell no, but when I read this recipe from the seed catalog thought I’d give it a try as I had strawberries, blackberries and raspberries from farmer’s market that cried to be ate asap. 

Man, was this easy!!!! I made a rustic tart and would do it again! Maybe even pre-bake it.

Note: I found this recipe on page 40 in the Baker Creek Heirloom Seeds catalog. I’ve always said some women look forward to spring fashion, but I look forward to receiving my seed catalog in the early spring each year.  I scrutinize each page looking for plants I think I can grow. Happy Planting & Happy Pies!

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