Ingredients

The following ingredients have 1 Servings
  • 1/2 cup coconut oil, (softened but not liquid)
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 tsp sea salt
  • 1/2 tsp coconut sugar
  • 6-8 tbsp ice water, (plus more if needed)

Instruction

  • To get the coconut oil solid so we can break it into pieces, spread out the coconut oil into an even layer over a sheet of parchment paper and then place into the freezer for about 15-20 minutes to fully harden.
  • In a food processor, combine the whole wheat pastry flour, sea salt and coconut sugar. (You could also combine in a large bowl and mix with your hands.)
  • Pulse the food processor a few times to mix.
  • Break the hardened coconut oil into small chunks.
  • Add the pieces of hardened coconut oil, pulsing just as much as necessary to break the pieces into even pea-size lumps.
  • Add ice cold water, 1 tablespoon at a time, pulsing in between, until the dough sticks to itself when pinched. (I always need more water, but I start with just 4-5 tbsp. to be safe.)
  • Remove flour mixture from the food processor and place onto a clean, dry, flat surface, then gently shape into a disk.
  • If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed.
  • Wrap the disk in plastic wrap. Place in fridge for at least 10 minutes.
  • Remove the chilled disk from the refrigerator and let sit at room temperature for about 5 minutes to make it easier to roll out.
  • Flour your surface with more of the whole wheat pastry flour.
  • Using a rolling pin on your well-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface. (If it doesn’t cooperate, despite heavy flouring, roll it back up into a ball and start again. That’s ok.)
  • Place the rolled-out dough onto a 9-inch pie plate.
  • Gently press the pie dough down so that it meets the bottom and sides of the pie dish.
  • Using a knife, carefully trim the dough around the top edge of the pie dish, leaving about a 1/4-inch to 1/2-inch overlap.
  • Fold the edge of the over and under the edge of itself, pressing together.
  • You could leave the edge as is, or to style it more, you can either crimp the edges using your thumb and forefinger or press with a fork.
  • Now, all you need to do is fill this pie crust with your filling and you’re good to go!