Using coconut oil is a healthier alternative than butter for a pie crust. The result will be a light, flaky, crispy and tender crust. I use an all-natural, pure coconut oil with zero transfats per serving. Coconut oil needs to be refrigerated before trying to dice it. It's break and shatter, do the best you can to get it in uniform pieces.
Measure and dice butter and coconut oil, then refrigerate.
Combine in a food processor theflour, sugar and salt. Pulse 2 to 3 times.
Add the butter and coconut oil pieces alternately into the food processor, pulsing 1 to 2 times between each addition.. After all butter and coconut oil is added, pulse 10 to 12 times until dough has pea-sized pieces.
Pulse food processor and slowly add ice water 1 T at a time. Pulse until dough begins to form a ball.
Empty dough onto a floured surface, press and roll into a disc shape. Wrap in plastic wrap and refrigerate and 30 minutes up to 24 hours.
When you're ready to bake, allow dough to sit out 10 minutes, before you begin working with it.
Roll dough on a lightly floured surface, transfer to a 9 inch pie plate and prick with a fork.
Bake at 400 degrees until lightly browned if preparing for a prebaked pie shell or following recipes directions for baked filling. Coconut Oil Pie Crust will bake just like regular pie crusts.