Recipe by COOKGIRl
"Try this delicious Pie Crust" (sic) was found printed on the back of a generic bag of 'Great Value' flour that I found over at my brother's house while rummaging around in his kitchen pantry. I Cookgirlified the recipe-replacing shortening (or butter) with solid coconut oil and white vinegar with raw apple cider. This will yield enough for a two-crust pie although I cut the recipe in half for this recipe: Buttermilk Pie
Top Review by sherri s.
I loved this crust. I have been waiting to try a coconut oil pie crust. I figure it it is good for you having heart healthy coconut oil instead of the other alternatives which are not that good for anyone. It was as wonderful as I had imagined. Very flaky and nice flavor. I always add just enough water into my flour so I can be able to handle the rolling out process. I did add more water, and there were no problems handling the dough.
- 2 cups unbleached flour
- 3⁄4 teaspoon salt
- 2⁄3 cup solid organic coconut oil (I use Trader Joe's brand)
- 1 teaspoon raw apple cider
- 4 tablespoons cold water
Directions See How It's Made
- Note: I used a food processor to prepare the pie crust.
- Sift the flour and salt directly into the food processor bowl.
- Add the coconut oil to the processor and blend until the pieces are the size of small peas.
- Add the raw apple cider and 3 tablespoons of the cold water. Process until the mixture comes together and forms a ball. If it's too wet, add a little more flour (about 2 tablespoons). If it's too dry, add another tablespoon of water.
- Gather the ball and wrap it in plastic wrap and refrigerate 30 minutes.
- Roll the dough out on a floured board and place in pie pan. Proceed with your pie recipe as directed.
- Tip: It was much easier for me to roll the crust out between two pieces of waxed paper.
- Bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions.