Single-Crust Pie Dough AND Double-Crust Pie Dough (Recipes #145, #146)

I have eaten a decent amount of pie in my lifetime. I have had good crusts, bad crust, excellent crusts, and terrible crusts. I was nervous, but excited to see how this recipe would work because it contains coconut oil. I have used coconut oil in baked goods in the past and they turned out amazing. I was so, so very happy with the result of this recipe from the Vegan  For Everybody cookbook.

As you would guess, the double-crust pie dough is a double batch of the single-crust pie dough. This recipe calls for flour, sugar, salt, coconut oil, and ice water. Basically, I started by processing flour, sugar, and salt in a food processor. I added in the coconut oil and pulsed that a few times. I pulsed in the remaining flour and transferred it to a large bowl. I sprinkled ice water over the dough until it came together. I wrapped it in plastic wrap and let it rest until I was ready to use it.

This recipe is very simple and easy to follow. The best part is that this recipe makes a beautiful and flaky pie dough. I would recommend that you use pie weights because I did not use any and the crust did shrink a bit. I think I also rolled it out too thin, so maybe next time I would add a little bit more of each ingredient to the recipe.

Taste: 9/10

Level of difficulty: 1/5

Notes for next time: Beautiful.