This has been a roller coaster of a week to say the least. I’m not going to lie, it was hard to get through it. I spent a lot of time mourning and worrying about the future and my friends’ futures. I know. I know… You’re probably thinking it’s not really a great intro for pie crust. But, I completely disagree! Pie can get you through anything. Let me prove it to you with this amazing crust!
Thanksgiving is going to be great for my recovery from this hard week. I’m very much looking forward to eating pie and being with my family. I’m guessing you feel the same, so make sure you try this recipe and show your family that coconut oil is definitely just as good as butter when it comes to pie!
Coconut oil is my all-time favorite butter substitute! It’s amazing how similar it tastes to butter, but it is much more nutritious.
This pie crust is:
Super flakey
Wonderfully buttery
Very similar to pie crust made with butter
Easy to make mini pies with
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ Tablespoon coconut sugar (or sub cane sugar)
- ½ teaspoon baking powder
- ½ cup + 3 Tablespoons coconut oil, soft (not hard or liquid)
- ¼ cup + 2 Tablespoons cold water
- In a large mixing bowl, whisk flour, salt, coconut sugar and baking powder together to combine.
- If your coconut oil is hard, soften a bit in 10 second intervals in microwave. (Stir between to keep from completely melting. There should be no liquid, only soft to touch.)
- In a medium bowl, whisk coconut oil and cold water together.
- Pour liquid into dry and use a large fork to combine until dough forms.
- Use hands to form a large ball.
- Flour a large clean surface and flour a rolling pin.
- Roll out dough into roughly ¼ inch thick crust.
- TO MAKE FULL-SIZE PIE: Place crust into greased 9-inch round pie dish. Pinch edges and press around the top with thumb to create a wavy texture.
- Fill with whatever filling you want and bake according to instructions.
- TO MAKE MINI PIES: Cut roughly 4 inch (in diameter) circles out of rolled out dough.
- Grease a muffin tin and carefully place each crust round into each cup.
- Note: If dough begins to melt from handling it too much, place in refrigerator for a few minutes to harden.
- Fill each crust with filling and bake according to instructions.
- Cool before carefully removing from muffin tin.
