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Thu Feb 7, 2013, 03:44 PM

Anyone ever use coconut oil in a pie crust to substitute for lard or Crisco?

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Reply Anyone ever use coconut oil in a pie crust to substitute for lard or Crisco? (Original post)
hedgehog Feb 2013 OP
Lionessa Feb 2013 #1
Viva_La_Revolution Feb 2013 #2
yellerpup Feb 2013 #5
yellerpup Feb 2013 #3
hedgehog Feb 2013 #4
Viva_La_Revolution Feb 2013 #6
hedgehog Feb 2013 #7
pscot Feb 2013 #8
Viva_La_Revolution Feb 2013 #10
murpheeslaw Feb 2013 #9
beac Feb 2013 #11
msanthrope Feb 2013 #12

Response to hedgehog (Original post)

Thu Feb 7, 2013, 03:56 PM

1. No. That said, coconut butter seems closer to the right consistency.

 

I don't think it will hold up though. Just my opinion as a long time home made pie crust maker, 30+ years. Butter is stiffer and still can't hold up, so I don't think coconut butter will and I'm sure no oil will with any recipe calling for lard or vegetable shortening.

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Response to hedgehog (Original post)

Thu Feb 7, 2013, 03:58 PM

2. It works pretty well, but can be a little harder to roll out..

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Response to Viva_La_Revolution (Reply #2)

Thu Feb 7, 2013, 04:09 PM

5. I printed that one out.

Thanks. I appreciated having some tips on rolling out the coconut oil dough.

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Response to hedgehog (Original post)

Thu Feb 7, 2013, 04:05 PM

3. Never have, but I would try it with this recipe.

Oil Pastry

2 C. flour
1-1/2 tsp. salt
1/2 C. coconut oil (substituting for vegetable oil)
5 Tbsp. very cold water

Sift dry ingredients together, pour coconut oil into water, don't stir.
Add all at once to flour mixture.

Stir lightly with a fork. Shape into 2 balls and flatten dough slightly.
(I would let it rest for about 30 minutes although the recipe does not specify this)

Roll between two 12-inch squares of waxed paper. When dough is rolled into a circle to edges of paper, it will be right thickness for crust.

Peel off top sheet of paper, and fit dough (lightly-don't press it in) paper side up into pie plate. Remove paper, and press lightly into pie plate. Fold excess dough under the edge of the pie plate and crimp decoratively. Enough for one 8 inch or 9 inch double crust pie.

I have made this before (with vegetable oil) and it was okay. My regular recipe uses butter and I prefer that flavor, but the idea of coconut oil in pie crust is intriguing.

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Response to hedgehog (Original post)

Thu Feb 7, 2013, 04:09 PM

4. thanks - I used to make my pie dough from lard and butter, but

my vegetarians won't eat lard and an all butter crust just isn't the same. i think I will experiment with a coconut/butter mix.

I used to mix in the lard to a corn meal consistency and then add the butter to a pea sized consistency.

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Response to hedgehog (Reply #4)

Thu Feb 7, 2013, 04:17 PM

6. I grate the cold butter right into the flour

(after the lard is chopped in) super fast and you always get small bits.

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Response to Viva_La_Revolution (Reply #6)

Thu Feb 7, 2013, 04:21 PM

7. I like that idea!

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Response to Viva_La_Revolution (Reply #6)

Thu Feb 7, 2013, 10:12 PM

8. Do you use the lard

that comes in the green box?

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Response to pscot (Reply #8)

Fri Feb 8, 2013, 07:48 AM

10. blueish green

yea, that's the best, crisco works in a pinch too.

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Response to Viva_La_Revolution (Reply #6)

Thu Feb 7, 2013, 11:42 PM

9. I do that to, chill the flour/salt in the fridge first

AND replace about 1/2 the water with vodka. The ethanol does not activate the gluten in flour but does make it "wet" so it makes a VERY easy rolllout. The vodka cooks off in the first 15 min @ 425. I have also experimented with using bourbon for an apple pie. It was good, but then is there ever a BAD apple pie?

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Response to murpheeslaw (Reply #9)

Fri Feb 8, 2013, 08:46 AM

11. What a cool idea.

I love mad-scientist kitchen tips!

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Response to murpheeslaw (Reply #9)

Sat Feb 9, 2013, 12:38 AM

12. That's what I use for pie crust, too. Flakiest crust, ever. nt

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