Mom’s Piecrust


I never liked making piecrust with lard or shortening so we just did not eat pies. My family raved at the flaky texture and delicious flavor of this crust.


  • 4 cups unbleached white flour
  • 1 tsp sea salt
  • 1½ cups Omega Coconut Butter
  • 2 tbsp Omega Apple Cider Vinegar
  • 1 cup ice water


  1. Mix flour and salt in a large bowl.
  2. Cut in Omega Coconut Butter with a pastry knife until crumbly.
  3. Add vinegar to water. Stir in two-thirds of water and vinegar to flour mixture.
  4. Add in the remaining water and vinegar mixture until dough forms a ball and is not sticky.
  5. Refrigerate one hour before rolling into a piecrust. (Keeps up to one week in the fridge or freezer).

Makes 2 double-crust pies.