Coconut Pie Crust
A good pie crust is a staple recipe for all bakers. From sweet to savory it can be used as the base of many delicious dishes. Traditional pie crusts are usually made of highly processed flour, loads of butter, salt & sugar and the store bought crusts can contain hidden nasties such as additives and preservatives. Our Coconut Pie Crust is gluten & dairy free, paleo & vegan friendly and did we mention easy to make?
This recipe makes enough pastry for a pie crust approximately 25cm wide – double the recipe to make enough pastry for a pie lid of the same size.
Ingredients
- 2 cups Flannerys Own Organic Desiccated Coconut
- 1/2 cup Flannerys Own Blanched Almond Meal
- 1/4 cup Flannerys Own Organic EV Coconut Oil
- 2 free range eggs, whisked
- 1 tsp vanilla paste (for a sweet pastry)
- 1 tsp Flannerys Own Coarse Himalayan Salt (for a savory pastry)
Method
- Preheat oven to 180 degrees.
- Combine all ingredients in a food processor until it starts to look like bread crumbs (if you don’t have a food processor you can always do this process by hand – it will just take a little longer)
- Transfer the mixture onto a floured bench top (use a small amount of coconut for this) and knead into a ball.
- Place the dough in between two pieces of baking paper and roll with a rolling pin until approximately 0.5cm thick.
- Transfer to a pie mould and bake for 20 – 30 minutes or until golden.
- The crust in now ready for filling.
Filling suggestions
- Apple pie – in a small saucepan, over medium heat, stew approximately 6 small red delicious apples with 1 tsp of cinnamon and 1/2 cup water until completely soft. Allow to cool before transferring to pie crust, top with extra pastry to make a pie lid. Bake for 30 – 40 minutes or until golden.
- Spinach quiche – in a bowl combine 5 free range eggs with 150g finely chopped spinach, 1 diced brown onion, 1/2 organic tasty cheese (optional), salt & pepper. Transfer to pie crust and bake for 30 – 40 minutes or until golden.
- Pumpkin pie – combine 1 1/4 cup cooked Kent pumpkin, 1/3 cup Flannerys Own Organic Coconut Palm Sugar, 2 eggs, 1/4 cup milk of choice, 1 tsp mixed spice & 1/2 tsp vanilla paste in a bowl. Pour into pastry crust. Bake for 45 to 50 minutes or until filling has just set.
