Flaky Pie Crust
This pie crust has a flaky, melt in your mouth texture that is irritable! Make this your go to pie crust for any pie! I use it with every pie recipe that needs a crust because it is so good! Bonus: You can also use Flaky Pie Crust in savory dishes such as pot pies and empanadas. So delicious!
How Is Flaky Pie Crust Different?
I have always loved pie. It is my go-to dessert of choice when I am going to eat dessert. I used to make the BEST tasting pie crust with…well….shortning. Sigh. Shortning is one of the worst things for your health. When I found that out, I changed my crust recipe to use butter. It was still good, but not quite as flaky.
Recently I changed my pie crust recipe again. This time I’m using coconut oil. Refining it means there is no coconut flavor whatsoever, incase you were wondering. Please don’t get me wrong, coconut oil is no where near a “health food”. It is refined, and because it is oil, it will raise your cholesterol levels. One can argue that it is still slightly better than butter. It has no coconut taste, so if you were worried about that then rest at ease. What it does do though, is make the most flaky, delicious pie crust ever, reminiscent of my shortning days.
I use it in my pie crust because I will not consider pie a health food and it is the least offensive alternative. And….well let’s face it…..people are going to eat PIE! Plantbased, vegan, paleo, whatever you may be, you are going to want dessert ONCE in a while.
This Better For You Apple Pie recipe is my compromise. But I feel it is a good one! If I’m going to eat pie on the holidays, why not eat one that is just as delicious as a traditional apple pie, but better for you?
Flaky Pie Crust
Ingredients
- 2 cups organic whole wheat flour
- ½ teaspoon salt
- ¾ cup refined coconut oil
- 7 teaspoons ice water
Instructions
- Whisk flour and salt together in a large bowl.
- Cut in coconut oil with two knives or a pastry cutter.
- Slowly add 7 Tbsp ice water and gather together with hands until a soft dough ball is formed. Do NOT knead.* If dough is too wet, add about a Tbsp more of flour until consistency is right. If dough is too dry, add a Tbsp more of ice water.
- Alternatively, you can use a dough hook on your stand mixer. Slowly add ice water as dough is mixing.
- Place dough in a ball and wrap in parchment paper.
- Refrigerate for at least 30 minutes before rolling.
- Separate dough into two equal sized balls and roll out to about ⅛ inch thickness.
- Place bottom crust into a 9 inch pie plate. Fill with pie filling. Place top crust on top and pinch or flute edges together. Cut in vents and bake according to pie directions.
