Coconut Oil Pie Crust
Ingredients
- 1 ¼ cup spelt flour. Whole wheat pastry & all purpose also work.
- ¼ teaspoon salt
- 1 /4 cup coconut oil, scoop able. See photo above for reference
- 4-6 tablespoon ice cold water
Instructions
- In a bowl combine flour and salt, thoroughly mixing together.
- Add scoop able coconut oil and work into flour using a pastry blender or your hands. Be sure to rub the oil into the flour well so that no pieces remain.
- Add cold water 1 tablespoon at time stirring it into the flour mixture. Add additional tablespoons as needed until mixture holds together when pressed in you hand. Gently form the dough into a disk and refrigerate for 15-20 minutes. Do not refrigerate for any longer or the coconut oil will become too hard and rolling the dough out will be difficult.
- After the dough is chilled, lightly flour the work surface and rolling pin, and roll dough out into about a 12 inch circle. This will fit a 9 inch pie plate with enough dough for a decorative edge.
- Before baking prick the crust with a fork to allow steam to escape and prevent bubbling as the crusts bakes or use pie weights to achieve the same effect.
- To blind bake preheat the oven to 425 degrees and bake for 15-20 minutes. Add desired filling and continue to bake according to recipe instructions.
- To fully bake leave the crust in the oven for 35- 45 minutes. If the edges begin to brown too much cover with foil or a pie shield to prevent burning. Fill as desired.
Notes
To freeze: Follow instructions up to the point of baking. Instead of baking place the entire pie plate in a large freezer safe bag and place in the freezer. When ready to use, transfer from the freezer to the fridge removing the bag and allow to thaw for a a few hours before baking.
