Sarah’s Pie Crust

Ingredients

Double Crust

  • 3 cups all purpose flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • ½ cup unsalted butter cold cut into ¼ in cubes
  • ½ cup coconut oil cold cut into ¼ in cubes
  • ½ cup of cold water
  • 1 egg for an egg wash (optional)

Single Crust

  • 1 ½ cups all-purpose flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • ¼ cup unsalted butter cold cut into ¼ in cubes
  • ¼ cup coconut oil cold cut into ¼ in cubes
  • ¼ cup cold water
  • 1 egg for an egg wash (optional)

The Process

Sift flour, sugar, and salt together to make sure they are thoroughly combined.

Cut in the ½ cup of cold butter that has been cubed. I personally use a food processor for this, but you can always do this with your hands or pastry blender.

Pulse the processor six times so the mixture ranges in size from breadcrumbs to lima beans. Then add in the coconut oil to the mixture. (You can always use vegetable shortening instead, but I personally like the flavor that the coconut oil gives to the crust of the pie. Pulse six times or cut the oil in till it resembles the same consistency as the butter addition.

Now it is time to add the chilled water to the mixture. I add a small amount at time to make sure the mixture does not become to wet. The mixture will have a crumbly look to it, but comes together when you work it with your hand on a flat surface. Split the dough in half into packages if doing a double crust. Let the dough chill at least an hour in fridge before using it.