No Roll Coconut Milk Pie Crust

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.

• Ready In: 20 mins
• Serves: 8
• Yields: 1 pie crust

Ingredients

• 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)

Directions

1. Mix ingredients together with a fork until just blended. Do not over mix. Do not use a mixer.
2. 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.
3. Since this is pressed it is more moist than rolled pie dough.
4. 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.
5. 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.
6. 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.