Coconut Oil Pie Crust

10m Prep Time
0 Cook Time
0 Yield
Preparation Directions


STIR flour and salt in large bowl until blended. Cut coconut oil into flour mixture using pastry blender or fork until coconut oil pieces are the size of peas. Gradually add milk, 1 tablespoon at a time, while stirring with fork, just until dough holds together and forms a smooth ball.


DIVIDE dough in half and shape into two balls. Flatten into 1/2-inch thick disks. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.


For 2 SINGLE-CRUST pie crusts, ROLL dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plates. Fold edge under and press to form a standing rim. Flute edge as desired. Chill crusts until ready to use.


For DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.


For 2 SINGLE-CRUST Pre-Baked Pie Shells for cream pies, HEAT oven to 375°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 20 to 25 minutes or until golden brown. Cool completely on wire rack before filling.

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