Coconut Oil Pie Crust Recipes
COCONUT OIL PIE CRUST
This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you're making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!
Provided by Yoly
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Combine flour, coconut oil, and salt in a food processor and pulse until combined.
- Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
- Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
- Flour a work surface and rolling pin and roll out dough.
- Bake as directed for any pie recipe you are following.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.8 g, Fat 27.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 23.6 g, Sodium 292 mg, Sugar 0.1 g
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- Next, add the coconut oil in spoonfuls. Turn on the food processor and start adding tablespoons of ice cold water until a dough is formed. I used about 8 but it will depend on your dough so add slowly and stop the food processor to check consistency if needed.
- Dump out the pie dough on a floured cutting board and use your hands to form into a ball. Cut in half and dough is ready to be used immediately.
- To use immediately: roll out dough do your desired consistency and then carefully place in a pie pan. Press down and cut off any excess dough, fill pie and then top with second pie crust, if desired. Bake according to pie directions.
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