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Saturday, November 25, 2017

Best Pie Crust Ever, uses Coconut Oil

PIE Crust:

3/4 cup coconut oil

2 cups white flour

1/2 cup warm water (tip a "bit" out!)

1)  Mix the coconut oil and flour with a fork until it is an even mealy consistency.

2) Add water and mix thoroughly.

This dough is so easy to work with!  If it seems dry, add a tiny bit of water.  If it seems too stiff (not likely) add a bit more flour.

We like to roll it out on a plastic mat that we may lift and flip over the pan to peel it off, pat it in the pan, and shape the edges.

We use clean scissors to cut off unsightly edges, 

And use the scraps to patch work where needed.

Fancy crimping seems to be an art.  Practice helps.

If your shell will be cooked, for the filling to be added later, you will want to poke holes in the bottom gently to prevent big bubbles.

Any oven proof bowl may be a pie pan, and crimping with a fork is always a practical option:

Small individual gift pie anyone?

Here are links to some pie posts:  
(coconut, chocolate, fresh strawberry)    (family favorite, German Chocolate)

Enjoy!!  Special thanks to my friend Lory, who taught me to make pie crusts for the first time, in my 40's !!  I adapted the recipe to use coconut oil.  

I am truly thankful to have learned from her, because now I truly love, making pies for my loved ones.

Tammy @
Grandma Mary Martha💖


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