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Coconut Oil Slab Pie Dough

Add more flavor to your pie dough by using coconut oil instead of shortening. Flaky and flavorful, this pie dough recipe is perfect for any pie, including slab pies.


double crust for a 10 x 15-inch pie

Total Time

25 minutes + chilling

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Add a different flavor and texture to your pie crust when you use coconut oil in place of shortening. Use this dough with nearly any slab pie.


Pulse flour, sugar, and salt in a food processor to combine.

Add butter and coconut oil; pulse until pea-sized. Pour in buttermilk; pulse to incorporate. Add water in small amounts, pulsing after each addition to incorporate until dough holds together.

Turn dough out and knead just to incorporate dry portions. Divide dough into two portions (one larger, weighing 22–25 oz.).

Wrap each dough in plastic wrap and flatten into a rectangle; chill 30 minutes.

For easy rolling, let dough sit at room temperature a few minutes so the coconut oil softens slightly.

Sprinkle ground coconut onto a 10 x 15 x 1-inch jelly roll pan.

Roll larger dough into a 13 x 18-inch rectangle with a rolling pin on a surface sprinkled with flour and ground coconut. Turn dough often to avoid sticking, adding ground coconut as needed.

Transfer dough to prepared pan. Trim overhang to 1-inch; fold edge under. Cut "tabs" at 1-inch intervals in dough edge. Freeze dough until firm, 15 minutes.

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