I’m sure every chef who is reading this is cringing because I use boiling water in my pie crust, but this crust recipe is the only one I use or will ever use because it yields a flaky crust every time! I also only use a Pyrex glass pie plate when I bake a pie. It’s what my yiayia taught me to use and I can see when the crust is browning at the bottom of the pie. Can’t go wrong with that!
¾ cup coconut oil
¼ cup boiling water
1 tablespoon ½ and ½
2 cups white flour
1 teaspoon sea salt
In a bowl, pour water over coconut oil. Add ½ and ½ and beat until smooth and creamy.
Blend flour and salt with a fork. Stir into coconut oil mixture.
Chill 10-15 minutes before rolling. Roll to 1/16” thickness and fit into a 9” pie plate. Follow the recipe for each pie afterward.