The Perfect Pie Crust

One of my biggest challenges with this allergy was to make a pie crust that not only tasted good but had that perfect flakiness to it.  I had been trying for about a year using olive oil and I was extremely unhappy with how the crust was turning out.  It was dry and hard to roll and was never pretty looking.  So one day I decided to give coconut oil a try. 

For the first time since the allergy I made a perfect crust.  It rolled out well , went in the pie plate with out issues and tasted just like a regular crust like my Baba used to make.  It was so easy to do that I actually now enjoy making the crusts.  (Before it was liking having my teeth pulled with out freezing!!)

The Perfect Pie Crust

1 1/2 cups flour
1/2 cup firm coconut oil
1/2 tsp sea salt
8-10 tbsp. cold water

Mix together the flour and salt.  Cut in the coconut oil with a knife until crumbly.  Add water a tbsp. at a time until a dough forms.  Refrigerate about 10 minutes and then roll the dough out on wax paper.  Place the pie plate upside down over the dough and flip.  Fill with your favourite fillings!!

So the favourite pie in our house is apple pie.  This recipe tastes so good you just may want to eat the entire pie.

Apple Pie Filling

6 large apples peeled and chopped (we love to use gala apples)
3 tbsp. brown sugar
1 tbsp. cinnamon
2 tbsp. lemon juice
3 tbsp. flour

Mix all the ingredients together and pour into the crust.  Top with another crust.  Brush with egg and bake at 375 F until golden brown.