Directions: |
Directions:Combine the olive oil and coconut oil and chill in the refrigerator until cold. Put the flours, sugar and salt in bowl of food processor and pulse to combine. Put in the butter and process until the butter is pea sized. Add the oils and pulse to combine. Turn mixture out into a large mixing bowl. Add the water about a tablespoon at a time and stir with a fork until the dough comes together into a big ball. It is better to add a little too much water than too little. Squish the dough into a big ball. Cut the dough in unequal halves, the bigger one for the bottom and the smaller one for the top crust. Shape into discs, wrap in plastic, and chill at least an hour before rolling out.
To roll out: You can roll pie crust out on your counter if it is smooth. Mine is tile, so I have to use a large board. If using an acrylic or wood board, put a damp towel underneath to keep it in place. Flour board liberally. It is probably best to remove the pie crust from the refrigerator and let it sit on the counter about 20 minutes before rolling it out, but I never remember to do that. I have found if I bang the crust with the rolling pin, it softens it up and I can roll it out. Keep both surfaces of crust liberally floured and press in edges to try to keep a round shape while rolling out. Transfer to pie pan. I roll the crust onto my rolling pin and then unroll on pie pan. Roll out top crust. Pour in filling. Wet edges of bottom crust, apply top crust, and crimp edges together. |
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Notes: |
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Notes: This is the pie crust I developed and used all the time. You can vary the proportion of white flour to whole wheat flour, use all white or all wheat. If you cannot find coconut oil, you can use all olive oil or all butter. However, I feel the coconut oil adds a nice flaky element. You can use palm oil shortening, but I do not recommend Crisco. If you can get good lard, that would be an excellent alternative. This makes enough crust for a large 10-inch double-crust pie (apple pie). Either turn pie scraps into Sugar Pie, or freeze and keep adding scraps of dough until you have enough for a 1 or 2-crust pie.
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This recipe for Pie Crust for 2-Layer 10-inch Pie is from