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Coconut Oil Pie Dough

Julia Ann
A How-To to making Coconut Oil Pie Dough for a fresh peach pie.
Prep Time 1 hr
Cook Time 50 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 8 slices


  • Pie Dough
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup cold pure coconut oil
  • 1/2 cup cold unsalted butter
  • 1/4 cup very cold water as needed
  • Peach Pie
  • 3 cups fresh peaches in 1/2 inch size.
  • 3/4 cup sugar
  • 2 tablespoons instant tapioca
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter


  • Use a food processor.
  • Put the flour in the processor bowl.
  • Add cubes of cold coconut oil and cold cubes of butter.
  • Pulse off and on until dough is the size of peas.
  • Put dough into a large bowl, add water a tablespoon at a time,
  • While mixing dough until it can be gathered into a ball.
  • Divide the dough in 2 pieces, flatten and wrap each in wax paper or plastic wrap.
  • Refrigerate for 30 minutes.
  • Roll out the dough on wax paper, lightly floured two inches larger than the 9 inch pie plate.
  • Fit dough into the pie plate.
  • Fill with the fresh peach mixture.
  • Dot with butter.
  • Roll out the second round of dough and place on top of the peaches.
  • Trim edge off of excess pie dough, fold under to have 1 inch edge to crimp.
  • Cut steam vents in the top crust. Bake.
  • Cool before serving


Fruit pies often bubble out when baking. Put aluminum foil under the oven rack to catch any drippings. ...............................................................................
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