I make three pies that I love!!! I especially love apple, sweet potato, and blueberry. However, every pie needs a crust and I love a buttery flaky crust. However, with the price of Earth Balance at $8.99, I sometimes find myself making a coconut crust instead. My confession is that I usually use the REFINED organic coconut oil (quality brands only) so that I do not have to taste the coconut oil, but I also use the extra-virgin kind when I am baking fruit pies, and the coconut taste complements the fruit. I may also add some cinnamon and ginger to the recipe for extra flavor.
Lately, I have become a huge fan of Einkorn flour (See the write up for more information on Einkorn flour). It is an ancient grain that is not processed the same way conventional wheat is and therefore is much healthier for us. It is easier to digest, nutritious, soft, and delicious!!! Oh, it is also superb, but EXPENSIVE, which will limit the use. have been using it in pie crusts, fillings, and burger recipes. Though I use it some for making bread, I typically use a mixture of spelt and conventional bread flour.
Now, without further ado, below is the pie crust recipe. It you want it to taste buttery, use Earth Balance for half of the coconut oil amount.
Add flour, sugar, and salt to food processer and pulse to combine.
Next add coconut oil in blocks and pulse to combine until crumbs forms.
Add ice cold water 1 Tbsp at a time and add as much water as needed to help it come together and form a dough, usually takes 4-5 Tbsps.
Turn out onto a surface and gently knead until the dough consistency is achieved. Roll out dough on a well-floured surface, forming a disc into the shape and size of your pie pan. Add flour as needed to prevent sticking.
Drape crust over the pan, trim, and form the edges. Be sure to keep this crust cool as coconut oil tends to wilt in heat. After I form my edges, I stick the crust in the refrigerator or in a cool to cold place in the house in the winter. *To save any uncooked dough scraps for future use, wrap in freezer bag for up to one month.
Mix about a teaspoon of agave and water together and brush onto crust for shine before placing in the oven.