Cocoanut Pie Crust
Ingredients
Directions
Warm the coconut oil and thoroughly rub it with the flour.
Add the cold water and salt.
Knead the mixture enough to roll it out well.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- White flour
- Forms the structure of the crust once mixed with fat and water.
- Coconut oil
- Adds fat that keeps the crust tender and short by coating flour particles.
- Cold water
- Binds the flour and fat into a dough that holds together when rolled.
The step that matters
Knead the mixture enough to roll it out well. Kneading develops gluten in the flour, giving the dough enough elasticity to roll without tearing. Too little kneading leaves it crumbly, while overworking makes the crust tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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