Total waste of coconut oil. I've never had trouble with pie crust. I tried this one out because I had a new jar of CO. It took an entire cup of water to get it to stick together when I rolled it out. At that point it was so tough that I gave up trying to roll it out.
Two-thirds cup coconut oil to 2 cups flour almost made a batter so I added 2 more cups of flour. The first crust I rolled out completely fell apart, so I put it back in the bowl, crumbled it some more and added more water. I managed to get that one into the pie plate. The top crust held together better but I have little faith in the crust. It's in the oven at the moment and I have a feeling I'll have to cut it with a chisel as I've had to do many times before with other whole wheat pie crusts. If by some miracle it turns out better than expected, I'll change this review. Luckily my sister taught me how to flute edges nearly 50 years ago, so at least it's not ugly, too.
I've been making white flour piecrusts all my life, and was excited to try this healthier version. I wasn't expecting much, but it was absolutley delicious! Yes, the whole wheat flour is going to be little more challenging to work with, as it doesn't stick together as well as white flour. Don't let that deter you: you just have to patch it up a little more as you get it into the pie plate. I used the food processor method, and it really couldn't have been easier. The crust looked charmingly rustic.
I have to start this review by saying I have never been able to make a decent pie crust! ;) That being said this one came out pretty good and I will definitely make it again. I used the food processor method. The dough seemed a bit sticky and I don't think I rolled it thin enough but it still came out pretty flaky and quite tasty so a good accomplishment for me! Used this to make your Ham and Basil Quiche and we really enjoyed it - thanks for sharing your recipe! Made for Spring Pick-A-Chef 2014