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Coconut Oil Pie Crust

coconut-oil-pie-crust

Cook Time: N/A

Yield: 2 (9-inch) Servings

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Ingredients

  • 3 C. all-purpose flour
  • 1/2 tsp. salt
  • 2/3 C. Crisco® Unrefined Organic Coconut Oil
  • 10 to 14 Tbsp. milk

Directions

  1. BLEND flour and salt in large bowl. Cut coconut oil into flour mixture using pastry blender or fork. Stir in just enough milk with fork until dough holds together.
  2. DIVIDE dough into two balls. Flatten into 1/2-inch thick round disks.
  3. ROLL dough from center outward into a circle 2 inches wider than pie plate on lightly floured surface.
  4. For SINGLE pie crusts, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
  5. For DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
  6. Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 375°F, 24 to 26 minutes or until edges and bottom are golden brown.

Coconut Oil Pie Crust

coconut-oil-pie-crust

Cook Time: N/A

Yield: 2 (9-inch) Servings

Ingredients

  • 3 C. all-purpose flour
  • 1/2 tsp. salt
  • 2/3 C. Crisco® Unrefined Organic Coconut Oil
  • 10 to 14 Tbsp. milk

Directions

  1. BLEND flour and salt in large bowl. Cut coconut oil into flour mixture using pastry blender or fork. Stir in just enough milk with fork until dough holds together.
  2. DIVIDE dough into two balls. Flatten into 1/2-inch thick round disks.
  3. ROLL dough from center outward into a circle 2 inches wider than pie plate on lightly floured surface.
  4. For SINGLE pie crusts, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
  5. For DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
  6. Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 375°F, 24 to 26 minutes or until edges and bottom are golden brown.

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