Prep Time 10 min
Cook Time N/A
Servings 2 (9-inch)
Difficulty Easy


  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 2/3 cup Crisco® Unrefined Organic Coconut Oil
  • 10 to 14 tbsps. milk


  • Step 1

    BLEND flour and salt in large bowl. Cut coconut oil into flour mixture using pastry blender or fork. Stir in just enough milk with fork until dough holds together.

  • Step 2

    DIVIDE dough into two balls. Flatten into 1/2-inch thick round disks.

  • Step 3

    ROLL dough from center outward into a circle 2 inches wider than pie plate on lightly floured surface.

  • Step 4

    For SINGLE pie crusts, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

  • Step 5

    For DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

  • Step 7

    Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 375°F, 24 to 26 minutes or until edges and bottom are golden brown.

Serving size
(1/16 of recipe)

  • Calories 180
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 80mg
  • Potassium 0mg
  • Total Carbohydrates 18g
  • Dietary Fiber 0g
  • Sugars 1g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet