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This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you’re making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!
Ingredients
- 3 ¼ cups all-purpose flour
- 1 cup refined coconut oil
- 1 teaspoon salt
- 5 tablespoons ice cold water, or as needed
Directions
Step 1
Combine flour, coconut oil, and salt in a food processor and pulse until combined.
Step 2
Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
Step 3
Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
Step 4
Flour a work surface and rolling pin and roll out dough.
Step 5
Bake as directed for any pie recipe you are following.
Cook’s Notes:
If using only one bottom crust dock it (poke holes in it with a fork) and pre-bake it according to your pie instructions.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 420 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat24g | 118% |
| Sodium292mg | 13% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber1g | 5% |
| Total Sugars0g | |
| Protein5g | |
| Calcium8mg | 1% |
| Iron2mg | 13% |
| Potassium55mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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