From the kitchen
Flaky Coconut Oil Pie Crust
Coconut milk used to bring together a cold pastry dough for an extra-tender pie shell.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Salt
- 1/2 cup Cold Solid Coconut Oil, cubed
- 3 to 4 tbsp Cold Canned Coconut Milk, well shaken
Method
- Whisk the flour and salt together. Cut in the cold, solid coconut oil until the mixture resembles coarse crumbs.
- Drizzle in the cold coconut milk, a tablespoon at a time, tossing with a fork, until the dough just holds together when pressed.
- Shape into a disc, wrap, and chill at least 30 minutes.
- Roll out and fit into a 9-inch pie pan, then chill 15 minutes more before blind baking.
- Line with parchment and pie weights and bake at 400°F (200°C) for 15 minutes, then remove weights and bake 5 minutes more before filling.
Kitchen note
Keep every component genuinely cold — the coconut oil, the coconut milk, even the bowl if your kitchen runs warm — since coconut oil melts at a lower temperature than butter and a warm kitchen will turn this dough greasy fast.
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