Perfect Pie CrustNov 16 2011 by
Do you love pie? My husband does. He’s constantly asking me to make him pie. Since this is our first Thanksgiving with everyone in my family eating only a plant based diet my Mom (Kristy) and I decided that we would not only make him a pie but make a pie that is to die for! But you can’t make a pie without a pie crust! If you’ve never made your own pie crust before don’t worry – it’s really easy. The great thing about pie crust is that you can made a double or triple batch and freeze the extra. Just thaw the pie dough in the fridge and you’re ready to bake!
- 2 1/2 cups whole wheat pastry flour
- 1 cup coconut oil
- 1 tsp sea salt
- 1 tsp raw coconut crystals
- 1/4 – 1/2 cup ice water
- Preheat the oven to 425 degrees.
- In a food processor or powerful blender, combine the flour, salt and coconut crystals until well mixed.
- Add the coconut oil and pulse until you no longer see chunks of oil in the dough. It will have a consistency similar to dry sand.
- Slowly add the ice water a little at a time while pulsing the dough until it is evenly distributed and it begins to look like play dough. I needed a full 1/2 cup of ice water. Just be careful and add the water slowly. You do not want the dough to be too wet – it should not be sticky.
- Remove the dough from the food processor and form into a ball. Divide the dough in half, flatten each dough ball slightly and cover in plastic wrap. Place the dough balls in the refrigerator for about 10-15 minutes. You can also freeze the dough and this point for later use.
- Place a sheet of wax paper on a smooth surface. Remove one of the dough balls from the refrigerator and place on the wax paper. Place another sheet of wax paper on top. Using your rolling pin gently roll your dough out into a circle. The dough should be wider than the pie plate, about 11″ in diameter.
- Remove the top layer of wax paper and carefully pick up the dough and flip it over onto your pie plate (as close to the center as you can manage), remove the last layer of wax paper and gently mold the dough into the plate. If your dough starts to crack it might be too cold, let it warm up a few minutes and then try again.
- Using a fork, poke a bunch of little holes in the bottom and sides of your dough. This will prevent air bubbles from forming and help prevent the dough from shrinking.
- Trim any overhanging dough, leaving about 1/2 inch extra around the edge.
- Place another sheet of wax paper on top of the dough and fill with your weight of choice. I used dried azuki beans but you can use any kind of dried beans or rice. I used about 1 1/2 cups of beans. Just make sure the bottom of your pie is completely covered.
- Place your crust in the oven and bake for 15 minutes, remove the beans, and bake again for another 5 minutes. The crust should just start to brown around the edges. Let your crust cool completely before adding your filling. This step helps to prevent a soggy bottom crust once you add a filling to the pie.
Makes 1 pie bottom and top.
Serving size is 1/8 of both the top and bottom crusts.
Nutrients per serving: Calories: 378.5, Cal. from Fat: 246, Total Fat: 27.5g, Sat. Fat: 25.5g, Carbs: 29g, Fiber: 5g, Sugars: 0g, Protein: 3.5g, Sodium: 2mg, Chol: 0mg
This recipe makes a traditional top and bottom pie crust. Once you add your filling to the pre-baked bottom crust, simply remove the other dough ball from the fridge. Place the dough ball between 2 sheets of wax paper and gently roll out into a circle slightly bigger than your pie pan. Place the flattened dough on top of the filling, press around the outer edges to seal and gently pierce the top crust with a fork (I use a cookie cutter to cut out fun shapes). Bake according to your specific recipe instructions.