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Coconut Oil Pie Crust

Course Dessert


  • 2/3 cup unsweetened almond milk
  • 3 tsp. apple cider vinegar
  • 1 3/4 cups spelt flour
  • 1 3/4 cups whole wheat white flour
  • 1 cup coconut oil
  • 1/4 cup granulated sweetener monk fruit
  • 1 tsp. salt


  • Combine the almond milk and apple cider vinegar and set aside. This makes a nice buttermilk substitute. It’s the secret sauce to vegan baking.
  • In a food processor, pulse together the flour, sugar, and salt until combined. Next add the coconut oil and blend it until all the lumps of oil are smoothed out.
  • With the food processor still running, slowly add your buttermilk concoction from step 1 until until the dough starts to stick together. It’s okay if you don’t use it all, and if you need just a little more liquid you can add a tsp. or two of ice water.
  • On a floured surface, work your dough into a ball, then set it aside while you prep the vegan blueberry pie filling.
Keyword Pie