Pies & Pastries

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~~Traditional Favorites

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Basic Pie Crust

About the ingredients:

I use whole wheat or white whole wheat flour for crusts.  Some prefer the finer grain of whole wheat pastry crust and some will use an unbleached flour.

This recipe uses coconut oil, chilled to harden.  You might prefer butter or even shortening.  Our health preference is for the coconut oil.


3 cups flour (whole wheat, organic)

1 tsp Himalayan Salt

1 cup coconut oil (organic, solid form)

1 cup ice water


The secret to a light, flaky crust is in the mixing.  It’s easy to create a tough, inedible mass.  But it can be just as easy to form that delightful crust that will have you the talk of the luncheon!

**hint: keep the oil firm until you are ready to bake.  The oil melts while the crust bake, causing small air pockets that create the flaky texture!

1. Use a fork to fluff together the salt and flour.  Alternatively, use a food processor to swirl the 2 together.

2. Use a pastry blender or two knives to mix solid coconut oil into the flour. A grater can be a big help with this step.  If you are using your food processor, add small amounts and pulse until the mixture is a crumbly texture.  You are looking for tiny pebbles, not big lumps and not a smooth mass.

3.Add water, a couple of tablespoons at a time, until dough forms.  Don’t overblend; you want the oil to remain mostly solid at this point to get the flaky texture.

4. Divide into 2 equal balls. Wrap each in plastic wrap (you can also use a glass bowl and lid, to avoid plastic) and  chill in the refrigerator for an hour or more.

5.  Roll out on floured board to desired size & shape.  Line pan with the crust and use according to recipe.

Makes 2 crusts; enough for 1- 2 crust pie or 2- single crust pies.









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