Wheat Coconut Pie Crust

This is a very light, crisp, and flaky crust that holds together. Good for tarts, pasties, or any pie with a solid filling that can be eaten by hand.

1 cup whole wheat pastry flour
6 Tbls. coconut oil
1/4 cup water
1/8 tsp. salt

The coconut oil must be solid for a proper pie crust. If it is melted/soft, it will make a crust that is very soft and doesn't hold form (still tastes good though).

Cut the coconut oil into the flour. If you use your hands, it will melt quite easily. Blend it so that some of it is melted in, and some of it is still in chunks. Dissolve the salt in the water, and stir that into the mixture, forming a very soft dough. Press the dough into a ball and wrap in plastic.

Chill for at least 10 minutes before rolling out into a crust. Be gentle, because the coconut oil is quite soft. Use a dusting of flour if necessary to prevent sticking.

To bake the crust alone, bake at 350 F for 27 minutes. Otherwise, follow pie recipe instructions.

Makes a single deep-dish pie crust.