Coconut Oil Pie Crust
- 1⁄ 2 cup whole wheat pastry flour
- 1⁄ 2 cup unbleached all-purpose flour
- 1⁄ 2 teaspoon baking powder
- 2 teaspoons raw organic cane sugar
- 1⁄4 teaspoon fine sea salt
- 7 tablespoons coconut butter (solidified coconut oil)
- 1 teaspoon apple cider vinegar
- 1⁄4 cup ice water
Instructions:
This is an all-purpose crust that can be used for desserts as well as savory dishes like potpies.
- Combine the flours, baking powder, sugar, and salt in a bowl. Whisk to combine. Add the solid coconut oil into the bowl and rub it into the flour mixture with your fingers until the mixture resembles small pebbles.
- Add the cider vinegar to the ice water. Drizzle the water into the dough 1 tablespoon at a time, mixing in each as you add it. You should stop adding water when the dough holds together when squeezed, and make sure not to add any more water than necessary.
- Transfer to a clean surface. Shape the dough into a ball and then flatten into a disc. Wrap in plastic wrap and refrigerate for 45 minutes.