Ingredients

The following ingredients have 8 Servings
  • 2 1/4 cups all-purpose flour, plus more for the surface
  • 1 tablespoon cane or demerara sugar
  • 1 teaspoon kosher salt
  • 1/2 cup (or more) coconut oil, cool enough to be solid
  • 1/3 to 1/2 cups ice water

Instruction

  • Place the flour, sugar, and salt in a food processor fitted with the S blade. Pulse to combine. Add the oil and pulse until the mixture is crumbly and will stick together when you squeeze it. Pulse in ⅓ cup water, until the dough holds together when you make a handful of it and is visibly starting to come together in the food processor. It’s fine to have a lot of crumbs still—that’ll make a good, flaky crust—but it should be easy to shape into a large ball. If necessary, add a little more water until the texture is right. Alternately, you can cut the oil into very small pieces and work into the flour with bare, dry hands. Add the water and knead until it has the texture described above.
  • Turn the dough onto a lightly floured surface. If you’re not ready to use the crust, shape into a flat ball, wrap with plastic, place in a freezer bag, and freeze. If you are ready to use it but not at this very second, store in the fridge until it’s time to bake.
  • When you are ready to use the crust, make sure it’s soft enough to roll. Using a rolling pin, roll the dough into a large circle—enough that you can imagine easily covering your pie pan—using extra flour to keep things from sticking as you go. Gingerly lift onto your pie pan (little tears are fine; you can fix them later). Squeeze the edges to make a pretty, puckered pattern. Refrigerate the crust until ready to bake.