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Photo: Antonis Achilleos; Styling: Sara Neumeier Photo by: Photo: Antonis Achilleos; Styling: Sara Neumeier

Coconut Piecrust

Prep: 20 minutes; Chill: 2 hours; Bake: 34 minutes.

This recipe goes with Triple Coconut Cream Pie

MyRecipes JANUARY 2007

  • Yield: Makes 1 (9-inch) piecrust

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 3 to 5 tablespoons ice water

Preparation

1. Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor--it will be loose.)

2. Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 1 hour.

3. Roll dough to a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 1 1/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.

4. Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 minutes. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.

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Coconut Piecrust recipe

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