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PIE CRUSTS




Source of Recipe


whitedesertrose2000


List of Ingredients




2 cups flour (unbleached all purpose)
1 tsp sea salt
1/2 cup room temp or cool (so it's solid) Expeller Pressed Coconut Oil (no smell or flavor); can use lard or Ghee.
6-8 TBS iced water
wax paper
rolling pin
fork
2 (9 inch) pie pans


Recipe



Preheat oven to 425 deg F.

Mix flour and salt in a bowl. Add coconut oil and 'cut' into the flour to coat the clumps. Mix together until the mixture resembles a rough corn meal. There will be some larger lumps, just try to keep breaking them down until they are all fairly small and even.

I fill a small glass with ice and water, and use my measuring spoon to add water to the dough one TBS at a time. After each additon of water, 'toss' the flour/oil bits around with a fork until the dough is gently moistened. You do not want a wet dough, or big wet clumps. I used 8 TBS of water for mine. The dough bits should start sticking together when you gently squeeze it.

I divide the dough into two portions and make them into slightly 'flattened' balls. I cut off two large pieces of waxed paper (big enough to roll out the pie crusts on) and place one of the balls on each sheet. Cover each ball with another large piece of waxed paper. Press the dough ball to flatten it more, enough to get started, then use a rolling pin to make a flat circle, big enough to cover a pie plate. Make the circle roughly larger than the circumference of the pan, by about 1 inch, so it can 'sink' into the pie pan and you will still have enough dough to come up to the edge of the pan.

Remove the top piece of wax paper carefully. Don't worry if a little sticks, you can repair holes with some of the extra dough you will trim off the pan. Lift the pie crust, waxed paper and all, and flip over the top of the pie plate. Center it evenly on the pan, then gently start removing the wax paper. As you remove the paper, the crust will gently fall into the pie plate. Press the dough to make sure it is touching the bottom and sides of the pie plate and trim off any extra dough from the edge of the pan with the side of the fork.

You can press the tines of the fork on the edge of the crust to give it a decorative edge. Prick the tines of the fork on the bottom of the crust, and around the sides to help any air bubble escape while it bakes.

Repeat for other pie pan.

Bake both pie crusts for 12-16 minutes (depending on how much water you used, it may take more or less time to bake). You are looking for a light golden color to the crust. Do not allow it to burn. After 5 minutes, check for air bubbles, and gently poke any with the fork tines, to release the air. You can also use 'pie beads or old dry beans' for a 'weight' while it bakes, but I never bother with this. Remove cooked pie crusts and allow them to cool before adding any fillings.