Imagine sinking your fork into a perfectly golden pie with a crust so delicate and crisp, it practically melts in your mouth. This isn't just any pie crust – this is a game-changing coconut oil pie crust that will revolutionize your baking game forever! Forget about traditional butter crusts; our coconut oil version delivers unparalleled texture, a subtle tropical hint, and a healthier alternative that will have your family and friends begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil, solid
- 1/4 teaspoon salt
- 4-6 tablespoons cold water
Instructions
- Measure out the coconut oil and place it in the freezer for 10-15 minutes to ensure it's very cold and solid.
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to distribute the salt evenly.
- Remove the chilled coconut oil from the freezer and cut it into small, pea-sized cubes using a sharp knife.
- Add the cold coconut oil cubes to the flour mixture and use a pastry cutter or your fingertips to work the oil into the flour until the mixture resembles coarse, crumbly breadcrumbs.
- Gradually add cold water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. Be careful not to overwork the dough.
- Once the dough holds together when pressed, form it into a flat disk and wrap tightly in plastic wrap.
- Refrigerate the dough for at least 30 minutes to allow the coconut oil to resolidify and the gluten to relax, which will help prevent shrinking during baking.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick, large enough to fit your pie dish with some overhang.
- Carefully transfer the rolled dough to your pie dish, gently pressing it into the bottom and sides. Trim the excess dough, leaving a small overhang for crimping.
- Crimp the edges of the pie crust as desired and refrigerate again for 15 minutes before blind baking or filling as per your specific pie recipe.
Tips
- Temperature is Key: Keep your coconut oil and water ice-cold to ensure a flaky, tender crust. Cold ingredients prevent the fat from melting too quickly, creating those coveted layers.
- Don't Overwork the Dough: Mix just until the dough comes together. Overworking develops gluten, which can make your crust tough and chewy.
- Chill, Chill, Chill: Refrigerating the dough multiple times helps solidify the coconut oil and relax the gluten, preventing shrinkage during baking.
- Use a Light Touch: When cutting the coconut oil into the flour, aim for pea-sized crumbs. This ensures a flaky, tender crust.
- Flour Your Surface: When rolling out the dough, use just enough flour to prevent sticking without drying out the dough.
- Optional Flavor Boost: Consider adding a pinch of sugar or a dash of vanilla extract for extra flavor complexity.
Nutrition Facts
Calories: 1644kcal
Carbohydrates: 144g
Protein: 18g
Fat: 110g
Saturated Fat: 96g
Cholesterol: 0mg
