I used coconut oil to make a flaky and tender Coconut Oil Pie Crust.
Using a food processor, makes this crust easy.
Using the coconut oil makes it a healthier alternative than butter.
Lately, I’ve been trying to make small changes in our diet. Small enough that the boys don’t notice, but enough to make a difference in our health. It’s a slippery slope!
I hope small changes will equal big results!
So I’ve written about how much I love to run many times. There’s a little something that I’ve never told you. I hate lifting weights.
I’m not strong and never have been. I can train and lift and gain a little strength, but not much. Isn’t it funny – funny strange, not funny haha – that we like to do what we’re good at?! I’m good at running, well, I’m not fast, but I do have good endurance. I like running. I’m not strong. I can’t lift as much as my workout partner and I don’t like lifting weights. However, I’m turning over a new leaf, because I know that as I age I need to workout with weights. As much as I don’t like that my partner is stronger and better at lifting weights, instead of quitting, this time I’m looking at it as a challenge, a competition, something to work toward.
I’ve never had a workout partner I hate running with someone else, but I think I need to get out of my comfort zone with weight lifting. My goal for the next month is to
- Change my attitude about lifting weights. No more saying “I hate it.” I’m going to repeat ‘I like lifting weights.” until I believe that I do!
- Work out with a partner to keep motivated.
What about you? Is there a workout that you don’t like? Is there a workout that you love? How do you stay motivated?
Coconut Oil Pie Crust
- 2 Tablespoons butter diced, very cold
- 6 Tablespoons coconut oil diced, very cold
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons sugar
- 1/4 teaspoon salt
- 3 to 4 Tablespoon ice water
- Measure and dice butter and coconut oil, then refrigerate.
- Combine in a food processor theflour, sugar and salt. Pulse 2 to 3 times.
- Add the butter and coconut oil pieces alternately into the food processor, pulsing 1 to 2 times between each addition.. After all butter and coconut oil is added, pulse 10 to 12 times until dough has pea-sized pieces.
- Pulse food processor and slowly add ice water 1 T at a time. Pulse until dough begins to form a ball.
- Empty dough onto a floured surface, press and roll into a disc shape. Wrap in plastic wrap and refrigerate and 30 minutes up to 24 hours.
- When you're ready to bake, allow dough to sit out 10 minutes, before you begin working with it.
- Roll dough on a lightly floured surface, transfer to a 9 inch pie plate and prick with a fork.
- Bake at 400 degrees until lightly browned if preparing for a prebaked pie shell or following recipes directions for baked filling. Coconut Oil Pie Crust will bake just like regular pie crusts.
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