Coconut Oil Crust
Published in the Oregonian on August 24, 2010
MAKES ONE 9-INCH PIE CRUST
Coconut oil produces a very tender, flaky crust. If your coconut oil is liquid at room temperature, chill it until solid. But if it is solid at room temperature, leave it that way when you make the crust. Measure it in dry measuring cups as you would vegetable shortening.
- 3/4 cup unbleached all-purpose flour, chilled
- 1/2 cup whole-wheat pastry flour, chilled
- 1/2 teaspoon baking powder
- 2 tablespoons maple sugar (see note)
- 1/4 teaspoon salt
- 6 tablespoons coconut oil
- 1 teaspoon apple cider vinegar
- 3 to 5 tablespoons ice water
In a medium bowl stir together the flours, baking powder, sugar and salt.
Cut the coconut oil into the dry ingredients with a pastry cutter or two knives. Then, use your fingers to work the coconut oil into the flour until no pieces are bigger than the size of a pea.
Add the cider vinegar to the ice water and drizzle the mixture into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together when squeezed. Do not add any more water than is absolutely necessary.
Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic wrap. Refrigerate for 45 minutes before rolling.
Note: Less expensive substitutes for maple sugar are honey crystals, evaporated cane juice crystals, demerara sugar or brown sugar.
You can find the entire article as well as recipes for Peach Crumbcake, Peach-Blueberry Crumb Pie, here http://www.oregonlive.com/foodday/index.ssf/2010/08/summer_peaches_are_a_great_exc.html. When you click on the article be sure to also click on Grant Butler's, the author, link on his exploration on Vegan living. There are a bunch of yummy vegan recipes and therefore all entirely CG safe :) Enjoy!