Judy, you might do better making a no-roll vegetable oil crust, as coconut oil is liquid at room temperature and rock-hard refrigerated (yes?), so it never really has the right consistency for pie crust. As for health — can't comment directly, but this is what Wiki says about coconut oil: "Due to its high levels of saturated fat, the World Health Organization, United States Food and Drug Administration, International College of Nutrition, the United States Department of Health and Human Services, American Dietetic Association, American Heart Association, British National Health Service, British Nutrition Foundation and Dietitians of Canada advise against regular consumption of coconut oil." PJH

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