Homemade Coconut Oil Pie Crust
Delicious Homemade Pie Crust recipe, but this one uses coconut oil instead of shortening, margarine, butter or vegetable oil. Excellent option for fruit pies or potpies.
Equipment
- 1 large mixing bowl
- 1 pastry blender
- 1 wooden spoon
- pie plates as needed
- measuring cups
- measuring spoons
- 1 Rolling Pin
- waxed paper
Ingredients
- 4 cups UNBLEACHED all-purpose flour plus more for rolling out the pie crust
- 1 tsp. sea salt
- 1 tsp. aluminum free baking powder
- 1 to 1 1/2 cups coconut oil
- ice water as needed
Instructions
- Mix flour with salt and baking powder.
- Cut in coconut oil with a pastry blender.
- Use as much as needed to get the flour to look like coarse meal.
- Add ice water – enough that you can stir the dough and it mostly adheres together.
- Form dough into four grapefruit sized balls.
- Place waxed paper on counter.
- Sprinkle very generously with flour.
- Place one of the dough balls in center.
- Cover with more flour and additional waxed paper.
- Roll out from the center to the edges, about 1/8” thick forming a circle that will completely cover the bottom and sides of pie plate.
- (I turn the dough over and sprinkle more flour on top of the dough, if needed, after about 5 or 6 passes with the rolling pin).
- Fit dough into pie plate.
- Roll out another ball of dough and have available for top crust.
- This is enough for four total crusts, or two pies with both top and bottom crust.
- Pour filling into each pie shell.
- Cover with top crust.
- Flute the edges.
- Cut slits in the top to allow steam to escape.
- Bake as directed for pie.
- Yield: 4 pie crusts.
Notes
NOTE: I usually like to slow-bake pies (even savory pies) at 300° for one to two hours. The crust never over browns that way, and you can be sure that the filling has thickened and is not runny when cutting into the pie. But you can also bake the pie at a higher temperature (350°) for about an hour or so until done.
NOTE: Makes two double-crust pies.
NOTE: Do not put pie filling into pie crust until the top crust is rolled out and ready to go. Otherwise if the pie filling sits in the crust over 10 minutes or so, the bottom crust will get soggy.
NOTE: If necessary, tent pie crust with foil while baking to avoid over-browning.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 284kcalCarbohydrates: 24gProtein: 3gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 144mgPotassium: 33mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 28mgIron: 1mg
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