I don't think it will hold up though. Just my opinion as a long time home made pie crust maker, 30+ years. Butter is stiffer and still can't hold up, so I don't think coconut butter will and I'm sure no oil will with any recipe calling for lard or vegetable shortening.

see here
http://bakingbites.com/2012/11/coconut-oil-pie-crust/

Thanks. I appreciated having some tips on rolling out the coconut oil dough.

Oil Pastry

2 C. flour
1-1/2 tsp. salt
1/2 C. coconut oil (substituting for vegetable oil)
5 Tbsp. very cold water

Sift dry ingredients together, pour coconut oil into water, don't stir.
Add all at once to flour mixture.

Stir lightly with a fork. Shape into 2 balls and flatten dough slightly.
(I would let it rest for about 30 minutes although the recipe does not specify this)

Roll between two 12-inch squares of waxed paper. When dough is rolled into a circle to edges of paper, it will be right thickness for crust.

Peel off top sheet of paper, and fit dough (lightly-don't press it in) paper side up into pie plate. Remove paper, and press lightly into pie plate. Fold excess dough under the edge of the pie plate and crimp decoratively. Enough for one 8 inch or 9 inch double crust pie.

I have made this before (with vegetable oil) and it was okay. My regular recipe uses butter and I prefer that flavor, but the idea of coconut oil in pie crust is intriguing.

my vegetarians won't eat lard and an all butter crust just isn't the same. i think I will experiment with a coconut/butter mix.

I used to mix in the lard to a corn meal consistency and then add the butter to a pea sized consistency.

(after the lard is chopped in) super fast and you always get small bits.

that comes in the green box?

AND replace about 1/2 the water with vodka. The ethanol does not activate the gluten in flour but does make it "wet" so it makes a VERY easy rolllout. The vodka cooks off in the first 15 min @ 425. I have also experimented with using bourbon for an apple pie. It was good, but then is there ever a BAD apple pie?

I love mad-scientist kitchen tips!