Coconut Pie Crust

stock photo

1 1/3 cups unbleached flour
1 teaspoon salt
1/3 cup coconut oil, solid
3 tablespoons coconut milk, cold*

Stir flour and salt together in a bowl. Stir coconut oil and milk together.

Using a fork, stir the flour lightly while adding the milk mixture in streams. Mix the dough just until it comes together.

Knead lightly and place into pie pan, using your hand to pat the dough into place. This will allow the crust to be flaky after baking.

Note: you may knead the rest of the dough to use for any design to edge the pie crust. Use a cookie cutter to make stars, moons, lattice design-etc.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Deb, Magalia, CA

Published on September 7, 2009

(4 votes, average: 3.50 out of 5)

2 Comments

lisa March 22, 2012 at 8:56 am - Reply

I agree Dinah..
I would say cut the c-nut oil in solid & then add the milk as needed ..

Dinah July 1, 2010 at 11:14 am - Reply

I’m having trouble understanding this recipe.  If the coconut oil is solid, how does it mix with the milk?  And the coconut milk, when made with water and coconut concentrate & chilled, the concentrate separates into solid blobs.  So “stir the flour lightly while adding the milk mixture in streams” doesn’t work if oil is solid and milk is cold.  The other way would be cutting it in like the old way with shortening, I guess.