Public recipe with member extras
Flaky Coconut Oil Pie Crust
Coconut milk used to bring together a cold pastry dough for an extra-tender pie shell.
Baking, Breads & Pastries · Holiday Pie Base · Fall Baking
What you need
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
Instructions
- 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.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.