Healthy Homemade Pie Crust (vegan!)

Are you a flaky pie crust or a graham cracker pie crust kind of person?


I’m most certainly a flaky pie crust kind of girl. Sure, a graham cracker crust goes well with Key Lime Pie. But otherwise, why would you ever substitute anything for the buttery, flaky crust that makes apple, pumpkin, and chocolate pies so delicious?

It’s beyond me. (Although, my sister absolutely ADORES graham cracker crusts, so I’m sure she could tell you 100 reasons why they’re better than flaky crusts! 😉 )


before baking!

However, pie crusts, while one of the best parts of the pie IMO, can be secretly laden with unnatural and unhealthy ingredients– which may make your post-Thanksgiving food coma that much worse, and who wants to worry about that? For example, Pillsbury’s Refrigerated Pie Crust contains “Partially hydrogenated Lard with BHA and BHT), Potassium Sorbate, and Sodium Proionate”, not to mention artificial dyes yellow 5 and red 40! I can’t even pronounce most of those ingredients! Plus, food dyes have been linked to cancer and are made from unrefined petroleum, meaning you can bet they’re not good for you!

As a much healthier, and all natural, alternative try making this Healthy Homemade Pie Crust recipe! It only requires 5 ingredients (all of which you can pronounce, might I add), is whole wheat, and can even be dairy-free! Additionally, it doesn’t contain any butter– but never fear, because of the coconut oil used in the recipe, it still has that nice buttery texture.


look at that golden, heavenly crust!

Try it with this No Bake Chocolate Mousse Pie recipe or with your favorite pumpkin pie recipe, and you’ll be in absolute heaven… without all the highly processed and artificial ingredients to worry about!

Homemade, delicious, and something you can share with your family and friends.

That’s what Thanksgiving is all about.

Healthy Homemade Pie Crust (vegan!)

  • 1 c whole wheat flour
  • 1/2 tsp salt
  • 3 tbs coconut oil (or organic, grass-fed butter)
  • 2 tbs vanilla yogurt (I used Silk Dairy-Free)
  • 2 tbs cold water

Add flour, salt, coconut oil, and yogurt to a food processor and process until combined. Add cold water and blend until it reaches a soft dough consistency. Scoop onto a floured surface and roll out to 1/8 inch thickness. Line pie plate with pastry and crimp edges with your thumb. Fill with desired pie filling and cook following specific pie directions. Enjoy!

*Or, if making a no-bake pie, simply preheat oven to 350°F and bake for 15-17 minutes, or until golden brown and flaky. Allow to cool before adding filling.

Nutrition Information (from

Screen Shot 2016-07-23 at 11.25.46 AM

(Yields 1 pie crust, and 10 servings)

Nutrition information does not include any toppings- it’s for the crust alone.


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