Pie Crust with cococut oil

[katmann]

The other day I wanted to make a pie crust from scratch. I used all-purpose flour, which I know is a tf no-no, but in the spirit of experimentation I thought it best to change the fats before experimenting with new flour. Plus, I don't think sprouted WW flour is going to make a good crust.

However, I wanted to use a mixture of butter and lard for the fat, since vegetable shortening is so sketchy. The lard at the store had BHT and BHA (carcinogens) in it, so I didn't get it (along with the fact that fat accumulates toxins and I have no way of knowing where the lard comes from). So I got some coconut oil to use as shortening. My recipe said to use cold shortening, so I just put the whole jar in the fridge. Next time I think I'll get out the amount that I need (1/2 cup) and refrigerate just that, since it's really hard to get cold coconut oil out of the jar.

Anyhoo, the mix of butter and coconut oil worked really well to make a flaky crust. I will definitely try it again. Anyone else tried this or any kind of variation on it?

[frontierpsych]

I use lard for my pie crusts, but coconut oil sounds tasty! I have also made them with regular (non sprouted) whole wheat flour, which gave the pies a delicious, wholesome taste.

[maple_mama]

Here is a crust I use with pumpkin and coconut cream pies--it's not the kind you roll out, but push down in the pan.

1 cup whole wheat flour (or you could sub.)
1/4-1/3 cup coconut oil
a little bit of honey
1.5 T milk (may need more/less)

I don't usually measure everything exactly, but it still works every time. Also, I should add that my glass pie plate is kinda shallow, so this recipe has been reduced a bit (originally called for 1.5 cups flour, 1/2 cup oil, 2 T milk), so if you like a thick crust or have a deeper plate you might need the bigger recipe. Also, I usually warm my CO up a bit to make it easier to work with.

If you need to pre-bake it, I think it's at 425 F for 10-12 minutes.

[CageFreeFamily]

We made ours with just coconut oil this year and they were the best crusts we've ever had. Seriously.