Coconut Oil Pie Crust

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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

1. 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!
2. 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?

Print

Coconut Oil Pie Crust

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

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.

Servings: 1 9-inch pie crust

Author: Paula

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

1. Measure and dice butter and coconut oil, then refrigerate.
2. Combine in a food processor theflour, sugar and salt. Pulse 2 to 3 times.
3. 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.
4. Pulse food processor and slowly add ice water 1 T at a time. Pulse until dough begins to form a ball.
5. 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.
6. When you're ready to bake, allow dough to sit out 10 minutes, before you begin working with it.
7. Roll dough on a lightly floured surface, transfer to a 9 inch pie plate and prick with a fork.
8. 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.

Recipe Notes

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