PIE CRUST

I use a food processor to combine the dry ingredients with the butter and coconut oil. Put the flour, sugar and salt in the food processor and add the chilled coconut oil (broken into pieces). Pulse until the coconut oil is worked into the flour and no large pieces remain. Add the chilled butter and pulse until the largest pieces of butter are no larger than small peas. At this point I dump this mixture into a bowl since I prefer to incorporate the water by hand using a fork. Add the apple cider vinegar to 1/4 C ice water and then add this mixture to the flour mixture, a couple of tablespoons at a time, tossing the mixture with a fork. As you continue to add the liquid the mixture will begin to come together in a ball. At this point you can squeeze the mixture together by hand. You don't want to knead the dough; work it just enough to bring it all together in a cohesive mass. Divide the dough into two equal pieces, wrap each piece in plastic wrap and smash it down somewhat to make a thick disk. Chill the dough for at least an hour before using.

This crust is absolutely delicious either for double crust pies or for single crust pies where the crust is not pre-baked. I have found from experience that this crust is simply too rich to bake empty and then fill. When I have attempted to bake the pie crust by itself it tends to melt down and slide to the bottom of the pie pan.

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