Pie Crust With Coconut Oil Instead Of Butter
Pie crusts are an essential part of any delicious pie. But if you're lactose intolerant or vegan, butter is a no-go. Thankfully, there are alternatives, and coconut oil is an excellent option. Not only is it dairy-free, but it also adds a lovely coconut flavor to your pie crust. Here's how to make a pie crust with coconut oil instead of butter.
Ingredients:
For this recipe, you'll need:
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil, solid at room temperature
- 1/2 teaspoon salt
- 2-4 tablespoons ice water
Instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Add the solid coconut oil and use a pastry cutter or your hands to cut the coconut oil into the flour mixture until it resembles coarse crumbs.
3. Add one tablespoon of ice water at a time, stirring gently with a fork, until the dough starts to come together. You may not need all of the water.
4. Use your hands to form the dough into a ball, being careful not to overwork it.
5. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes before using.
6. When ready to use, roll out the dough on a lightly floured surface until it's the desired thickness.
7. Transfer the dough to a pie dish and trim the edges, leaving a 1/2-inch overhang.
8. Fold the overhang under and crimp the edges as desired.
9. Chill the crust for at least 15 minutes before filling and baking according to your pie recipe.
Tips:
- Make sure your coconut oil is solid at room temperature. If it's too soft, the dough will be too sticky.
- Use ice water to help keep the dough cold and flaky.
- Don't overwork the dough. Overworking can lead to a tough crust.
- Chill the crust before filling and baking. This will help prevent shrinking and slumping.
Conclusion:
Using coconut oil instead of butter in your pie crust is a delicious and dairy-free option. With just a few simple ingredients, you can have a flaky and flavorful crust that's perfect for any pie. Give it a try and see how it turns out!
