If you look around the internet for coconut
oil pie crust recipes, you'll notice they all incorporate coconut oil akin to how one would incorporate butter: while it's hard and cold, and with a pastry cutter or two knives.
Not exact matches
3 medium striped beets 1
pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons olive
oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
This is because I substituted coconut
oil for the shortening in my tried - and - true
pie crust recipe (since I didn't want to go to the market).
-LSB-...] used the
recipe for coconut
oil pie crust from Oh, Ladycakes.
* I've also been working on a (coconut
oil - based) vegan butter substitute of my own, but unfortunately I've been unsuccessful in developing a
recipe that works in
pie crusts.
This by far the best gluten and dairy free (I used half margarine and half non-hydrogenated palm
oil shortening)
pie crust recipe I've tried!
Here's one of my
pie crust recipe that uses coconut
oil for you:
To make the
pie crust, I modified the olive
oil double
crust recipe I found in a cook book (Vegan
Pie in The Sky).
If you don't have any experience making coconut
oil pie crust, I highly recommend taking a good look at this
recipe and trying to familiarize yourself with the technique.
Filed Under: 30 minutes or less, dairy free, gluten free, popular,
recipes, etc., summer, vegan Tagged With: cinnamon, coconut
oil, coconut yogurt,
crust, date, dessert, easy, gluten free, healthy, low glycemic, maple syrup, nectarine, oats, peach,
pie,
pie crust, pistachio, summer, tart, vanilla, vegan, vegan yogurt, yogurt
A
recipe for incomparable
pie crust using a combination of Coconut
Oil Supreme ™ and butter.