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Coconut Pie Crust Recipe

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This recipe for Coconut Pie Crust, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Kimpe
Added: Saturday, April 26, 2008


1c + 2T flour
1/2 c sweetened shredded coconut
1T sugar
1/4 t fine sea salt
8T unsalted butter, COLD, cut into small dice
1/3 + c ice water

Put flour, coconut, sugar & salt in bowl of food processor
pulse to combine
add butter to processor
pulse till butter is size of small peas
add cold water 1-2T at a time, pulsing with each addition
use only enough water as needed for dough to hold together when pressed between fingers (don't work dough with hands - it will not form a ball or even clump but will be loose
put plastic wrap on work surface
turn dough onto plastic wrap
pull wrap around dough, creating a round dish with pressure of the plastic
refrigerate for at least 30 minutes up to 2 hours
lightly flour work surface, rolling pin & hands
roll dough to 1/8" thick (lift and turn dough often so it won't stick
roll dough onto rolling pin
lift and place into a 9" ceramic pie dish (metal can be used but ceramic is much better)
trim excess dough to 1 1/2" overhang
turn dough under and flute edges with fingers
cover with plastic and chill 1 hour

preheat oven to 400
line a sheet pan with parchment paper
place parchment IN pie crust & cover with beans or ceramic pie weights
bake till pastry rim is golden 20 - 25 min
remove pie from oven & take out weights
continue baking till crust bottom is golden 10-12 more minutes

Number Of Servings:
Number Of Servings:
1 - 9
Personal Notes:
Personal Notes:
I won't lie this is kind of a pain but for a special occasion it's the bomb. The crust makes the pie it's wonderful.
Recipe comes from the Flavour Cooking School, Chicago




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