Prep Time
10
Cook Time
10
Servings
6-8
Maple Coconut Deep Dish Pie Crust
No rolling, just mix it up and press into a pie pan. Easy to make and so delicious.
Ingredients
- 2 1/2 cups Whole Wheat Pastry Flour
- 1/2 cup + 1 tbsp Nutiva Organic Virgin Coconut Oil Organic Virgin Coconut Oil
- 1/2 cup Maple Syrup
- 1 tbsp Vanilla Extract
- 1/2 tsp Sea Salt
Instructions
- Preheat oven to 375ºF.
- Lightly oil a 9-inch deep dish pie pan with 1 tablespoon melted coconut oil.
- To make the crust, combine the flour, ½ cup melted coconut oil, maple syrup, and salt in a medium-size bowl and stir until well combined.
- Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and sides of the pan. Poke a few holes in the dough with a fork.
- Bake for about 10 minutes, until the crust is lightly browned. Remove from the oven and add your pie filling.
Made With Nutiva
Organic Virgin Coconut Oil
Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen
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Comments
Add a Comment
Can I substitute Nutiva Shortening for the Coconut Oil in the Maple Coconut pie crust recipe above?
Hi, Betsy! We have not tested it that way so we cannot be certain, but that should be an okay substitution. Good luck!
Can I substiture GF Flour for the wheat flour? 1 for 1?
Hi Cynthia,
It really depends on the flour you will be substituting as some have different textures. Perhaps ask the brand of gf flour you plan to use if it subs well as a 1:1 ratio for wheat flour. For coconut flour the answer would be no, it is too dry.