Hey, Reatha! In our dairy-free blog series, we have one that focuses specifically on pies and we did test using coconut oil in pie crust. These are the takeaways from using coconut oil in pie crust: "Crust made with all coconut oil tends to be slightly heavy and less flaky than butter-based crust. It pairs well with cream-based pies as it forms a sturdier crust. If you’d like little to no coconut flavor to come through in your pie, use refined coconut oil (as opposed to virgin). Use coconut oil in its solid form for best results, chilling it in the fridge if necessary." 

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