Pie Crust

What to do:

Place Coconut Oil in fridge for 10 -15 minutes

Using pastry blender mix together top 3 ingredients, lightly until mixture has a crumble look

Add remaining ingredients and blend until dough forms with hand

If dough is too wet, add extra 1/8 c. Bobs 1-1 Flour little at a time until dough is not sticky

Knead dough 5-8 times on counter

Take parchment paper approx. 13-14 inches and place on counter

Dust parchment paper with approx. 1 Tbsp. of Bobs 1-1 Flour

Place pie dough on dusted parchment paper and flatten with palm of hand

Carefully lift dough and dust parchment paper again and flip dough over

Using rolling pin roll dough out to fit an 8-inch pie pan

The dough will go up the sides and over the rim

Press dough into bottom and sides of pan

Take a knife and trim of excess dough that is hanging over but only if you are making a single pie crust

Then finish off sides with fork or crimping it with your fingers

Single pie crust bakes for 20 min.

~ If you are doing a double crust with filling

Fill bottom pie crust with fruit filling

Roll out top crust

Wet rim of bottom pie crust with fingertip dipped in small bowl of water

Lift parchment paper with top crust on and carefully place on top of pie

Take off parchment paper

Gently push top crust to fruit and to the rim of the pie

Take knife and cut around rim

Use fingers to crimp crust or press fork to complete the trim to seal together the top and bottom crust around the pie

Bake for stated time

Note:

There is enough crust to make a double crust pie but you have to make the crusts on the thinner side, the pies are still amazing and the crust does hold up well.