- 2 ½ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup cold Coconut Oil & Ghee*
- ½ cup ice water
In a mixing bowl whisk together the flour, sugar, and salt. Add in the cold Coconut Oil & Ghee. Using a pastry cutter or fork, cut into the flour mixture until you have pea-sized bits.
Slowly add in about 1 tablespoon of ice water at a time and mix until the dough comes together. You may not need the full ½ cup of water to achieve your dough – too much water will make your dough sticky, too little and your dough will be crumbly.
On a lightly floured surface, form a ball with your dough and cut it in half and flatten each half into a disc about two inches thick. Wrap each disc with plastic wrap and refrigerate for an hour.
To bake the crust, roll the dough out on a lightly floured surface and transfer to a 9-inch pie plate. Trim excess dough and flute the edges.
If baking empty, line with parchment or foil and fill with pie weights (dry rice works well). Bake at 400F for 15 minutes, remove from oven, remove weights and lining, and prick the crust with a fork to prevent bubbling and return to the oven for 15-20 minutes.
If baking filled, bake according to pie filling recipe.
*It’s important for the coconut oil and ghee to be cold, this will give you a nice flaky crust as it melts and creates little air pockets in the oven!