Servings: 8

Weight Watcher Smart Points: 8

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Ready In: 38 Minutes


  • 2 T butter, diced, very cold
  • 6 T coconut oil, diced, very cold
  • 1 1/2 c all-purpose flour
  • 3 to 4 T ice water
  • 1/4 tsp salt
  • 1 1/2 tsp sugar


  1. Measure and dice butter and coconut oil, then refrigerate.Combine in a food processor theflour, sugar and salt
  2. 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.
  3. After all butter and coconut oil is added, pulse 10 to 12 times until dough has pea-sized pieces
  4. Pulse food processor and slowly add ice water 1 T at a time
  5. Pulse until dough begins to form a ball.Empty dough onto a floured surface, press and roll into a disc shape
  6. Wrap in plastic wrap and refrigerate and 30 minutes up to 24 hours
  7. 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
  8. Bake at 400 degrees until lightly browned if preparing for a prebaked pie shell or following recipes directions for baked filling
  9. Coconut Oil Pie Crust will bake just like regular pie crusts.

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