Coconut Oil Pie Crust

By seo53

Ingredients

• 1 1/2 cups all purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup coconut oil, room temperature
• 4-7 tbsp water, cold

Details

Servings 1
Adapted from bakingbites.com

Preparation

Step 1

coconut oil can be cut in to a flour mixture to produce a flaky crust.

Makes enough for one 9-inch pie. Recipe can be doubled for a double crust.

Whisk together flour, salt and sugar in a large bowl. Rub in coconut oil with your fingertips or a pastry blender, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a pea remain.

Using a fork, stir in cold water until dough almost comes together into a ball. Add water gradually, a tablespoon or two at a time. Press dough into a ball with your hands and wrap in plastic.

Chill for at least 60 minutes before using.

Makes crust for one 9-inch pie.


If you are baking the crust by itself for a no-bake pie filling, you will need to bake it for 30-40 minutes. Following these directions will help:

Can one use whole wheat pastry flour instead of white flour? Anyone tried it?

Just tried this recipe today and here were my variations:

I used whole wheat pastry flour – 1 1/2 cups

I added 1/2 cup wheat germ

I suggest treating this dough the way one would with chocolate cookie dough…which also sticks to everything, becomes unmanageable at certain temps, etc. Let your dough rest, then bring to room temperature between two sheets of parchment sprayed with pan spray. Gently roll out in to an even rectangle filling the parchment and being careful not to crease the paper in to the dough, and try to favor rolling in one or two particular directions so the fats and flours layer evenly (flakes)…. then chill before you remove the parchment leaving a cold, firm, perfect rectangle of dough. 2 silicone baking pads can be used instead of parchment, but they’re bulky and harder to manage.