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!
Small changes
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.
Hate it.
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
Prep
Cook
Total
Yield 1 9-inch pie crust
Using coconut oil is a healthier alternative than butter for a pie crust. The result will be a light, flaky, crispy and tender crust. I use an all-natural, pure coconut oil with zero transfats per serving. Coconut oil needs to be refrigerated before trying to dice it. It's break and shatter, do the best you can to get it in uniform pieces.
Ingredients
- 2 T butter, diced, very cold
- 6 T coconut oil, diced, very cold
- 1 and 1/2 c all-purpose flour
- 1 and 1/2 tsp sugar
- 1/4 tsp salt
- 3 to 4 T ice water
Instructions
- 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.
Notes
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I really like yoga but am not a fan of lifting weights either. Enlisting a workout partner sounds like a great way of staying motivated Paula 🙂 And, this pie crust looks gorgeous! What a genius idea to use coconut oil instead to make it healthier – I love it!
Thank you Kelly. I’ve still got to do weights this morning…putting it off 🙂
I love baking with coconut oil and I love how easy crust in the food processor is, great recipe Paula!
Thanks Emily.
I have been doing a new workout since December called Flat Belly Yoga with Weights created by Kimberly Fowler for Prevention Magazine. I first saw the workout in the Sept. 2013 Prevention mag. I am a former runner and now walk due to two back fusion surgeries. My point: I started running years ago because I could do that alone, I didn’t have to coordinate with anyone else as I did to play tennis. I buddy is nice, but again long term it is coordinating with someone else’s schedule. I do the exercise 3-4 times a week not because I particularly like it, but because it makes a difference in my strength, balance and pain. I have hurt myself in the past doing wrights because I tried to lift too much too many times to make it happen quicker. With this program you only use 3 lb weights and only do 5 reps each but the yoga puts you into the pose before you lift and you get double the benefit. You might want to check it out. prevention.com/fitness/yoga/flat-belly-yoga-workout-over-40 this like does not show the weights but it is the moves.
I absolutely love using coconut oil in things but never tried it in a pie crust, thanks for the awesome recipe. Thanks for sharing on the weekend re-Treat link party.
Britni @ Play. Party. Pin.
i love coconut oil and can’t wait to try out this crust. I unfortunately don’t have much to say about lifting weights, thats an area I need to work on.
Wow!! This crust is the best idea I’ve heard in a long time. I used coconut last night to make an almond meal tart crust but never thought that you could use in a regular pie crust!! Love it and I’m pinning right away to try.
Ps: I hate weights too!
I started using coconut oil last summer and have used it cakes and tried it in different things. I didn’t know how it would be in a traditional pie crust but I really like it, actually better.
Paula, I really love lifting weights and have to force myself to go running. I still make it out at least every Sunday morning (when there is less smog) and actually enjoy it once I’m out the door and jogging to my favorite tunes. If I could afford it and had a babysitter , I’d be pumping iron every day. I’ll have to try this pie crust recipe. I’m not a big crust fan and have a couple of recipes I tend to use often, but why not make it healthier, right?
I’m really trying to think more positively about weights, but it’s so difficult to! I’m also trying to feed my family better, that’s a epic battle!
This is such a fabulous idea. I love using coconut oil when I can. Brilliant!
Thanks so much, I actually like it better than traditional. Thanks for stopping by!
This looks like a perfect pie crust! I’ll certainly have to try it. Thanks for sharing this recipe on The Pin Junkie. It was featured at this week’s party! Please stop by to grab a featured button and share another fabulous recipe or project at thepinjunkie.com/2014/02/friday-link-party-55.html
What a great idea! I bet this is a wonderful crust with a slight coconut flavour. Thanks for sharing at Simple Supper.
I love using coconut oil but haven’t baked with it in a while…thanks for a new recipe to try!
I have a big jar of coconut oil that I haven’t opened yet, but know it is so popular that I had to include your recipe in my unique pie crust roundup. Hope it sends a bunch of traffic your way!
futureexpat.com/2014/10/pie-crust-recipes/
Thank you so much, Karen! I have slowly incorporated coconut oil in my baking and I really like it. Thanks so much for including my pie crust in your collection.
I’m glad to know that coconut oil makes a good pie crust. I pinned another recipe for coconut oil crust. They suggested to measure the oil in a liquid state, then refridgerate until hard. Then use a box grater to get the uniform pieces needed to mix in with the flour and salt. ‘Would be good to try this too.