I must admit, I have been working on this post for quite a while. It took quite a few iterations to get to this point.
I've been looking for a coconut oil pie crust recipe all over. I think I have finally found one that's just as good, or better, than one made with shortening.
For those of you who don't know, the coconut oil I'm talking about is solid at room temperature, but has a completely different texture and taste as vegetable shortening. I use organic coconut oil, and I love it. It has a very mild flavor, and is barely noticeable.
You may ask why coconut oil? Well, I think it's very nutritious, and a good addition to a balanced diet. And, since I'm always looking for ways to eat healthier without feeling deprived, I thought I would give it a try.
Now, it's not as easy as substituting coconut oil for your favorite fat. It has a much different texture, and reacts much differently than shortening, oil, or even butter. So, it does take some adjusting to your favorite recipe. One of the things you learn quickly is a little goes a long way!
If you use frozen, grated butter as well as ice water, the butter doesn't get warm enough to compromise your pie dough. The addition of baking powder and sugar help maintain flakiness.
And, finally, I recommend rolling this pie crust a bit thinner than you normally would. It does produce a tender crust, but can be a bit less tender than a pie crust made with butter and shortening.
For a .pdf of the recipe, click here. Hope you enjoy the crust!
1 1/2 c. flour
1/2 c. cake flour
1 t. salt
2 T. sugar
6 oz frozen butter, shredded
1/4 c. coconut oil, at room temperature (which means it will be solid, and not liquid)
1/2 c. ice water
In a large bowl, combine flour, cake flour, salt, sugar, and baking powder. Stir until well combined. Add coconut oil, and mix with your hands until mixture resembles fine sand. It’s important the coconut oil is fully combined with the flour mixture to avoid oily spots in the dough.