Coconut Oil Pie Crust

Ensure the coconut oil is scoopable, not liquid. If too liquidy, chill until firm enough to stir, then rest at room temperature.

In a large mixing bowl, whisk unbleached all purpose flour (2 cups) and sea salt (0.5 tsp).

Add coconut oil (0.67 cup) in spoonfuls. Use a pastry cutter or fork to combine until it resembles wet sand.

Gradually add [3-6 tbsp ice cold water], 1 tbsp at a time, mixing gently with a wooden spoon until a dough forms.

Gently knead the dough with your hands to gather any loose scraps, then form into a disc on a well-floured surface.

For two pie crusts (bottom and top), divide the dough in half.

Lightly flour the dough and a rolling pin. Roll the dough into a 0.125-inch thick circle the size of your pie pan. Patch any cracks with slightly wet fingers.

To make mini pies, roll the dough to about 0.25-inch thick. Use a 3.25-inch round cookie cutter to cut out about crust (12 pie). Lightly flour, then gently roll each circle larger and thinner (about 1.5 times original size). Drape each into a muffin tin, folding edges to fit.

For a standard pie, roll the dough, drape it over the pan, and form the edges. Add your chosen filling. Roll out remaining crust, drape over the top, and seal (optional).

Bake pie(s) at 350-400 degrees F. Baking time will vary (30-60 minutes or more) depending on the filling. Tent edges with foil if browning too quickly. Start 45m timer

To save uncooked dough, wrap in plastic wrap and refrigerate for 2 days or freeze for 2 weeks. Thaw before use.