Prep 5 mins
Cook 15 mins
This is a perfect crisp pie crust that is off and running in about 5 minutes. The coconut milk does not change the flavor, but it does seem to make the crust more crisp and perfect. I use this for pies needing prebaked crust and I use it for the bottom of fruit pies with streusel topping.
- 1⁄2 cup butter, melted but not hot
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 3⁄4 cups all-purpose flour
- 3 tablespoons coconut milk (use the full fat kind)
- Mix ingredients together with a fork until just blended. Do not over mix. Do not use a mixer.
- Dough should be soft but not sticky. If it is too stiff add more coconut milk. If it is too loose add a little more flour.
- Since this is pressed it is more moist than rolled pie dough.
- Press into 9 inch pie pan evenly. I start with the sides and work toward the center. Crimp the edges when you are done to make it pretty.
- If you need it cooked. Poke with a fork all around to keep it from getting air bubbles. Bake at 375 for about 15 minutes or until golden brown.
- NOTE: Sometimes I make the crust ahead of time and press into the pan and freeze or refrigerate so they are ready to go when I need them. I often freeze them in the pan when I am using them for fruit pies so the filling cooks without the crust burning or getting soggy.
It was so easy, and the coconut milk in the crust, it sounded good with a coconut cream pie. I've made this twice, this time even easier. As for the butter, 20 seconds in the microwave, then beat up so the consistency is the same as Crisco shortening.