Monday, December 12, 2011

Semi-Healthy Homemade Pie Crust

At one of our Keepers meetings last year, a mom in our group taught the girls how to make homemade pie crusts. Ever since then, we have been enjoying the pie crust recipe. It is by far, the best crust I have come across in a long time. We try to cook and eat healthy in our family so I decided to make it a little healthier than the original recipe. Here is the original recipe.

3 cups plain flour
1 cup Butter flavored Crisco shortening
1/2 teaspoon salt
1 Tablespoon white sugar
10 Tablespoons cold ice water


3 Cups organic pastry flour or whole wheat flour (I want to try spelt, just haven't gotten around to it)
1 cup coconut oil
1/2 teaspoon Celtic grey salt
1 Tablespoon Organic sugar
10 Tablespoons cold ice water

Mix all of your dry ingredients. With a pastry cutter, cut in the coconut oil. If your coconut oil is liquid, stick it in the refrigerator for a few minutes until solid, and then cut it in. Add the cold ice water and knead it into a ball. This recipe makes three crusts.

It is best to use the pie crusts fresh. I made three of these crusts and used one of them and put the remaining two into the refrigerator for a day or two. When I was ready to use them, I realized that the coconut oil makes them rock hard. I let them sit out on the kitchen counter for a while. When they become room temperature, they are ready to use. You will need quite a bit of flour to roll them out on. They want to stick. All in all, I think they turned out pretty good.


  1. This is very similar to the pie crust recipe I use - but I've not tried it with coconut oil.

  2. Hi, it's Jessica at Mosquito Creek, this is a great recipe! The coconut oil has a way better flavor than crisco...what my Granny always used.

  3. Hi Lorus, try it , you will be happy with the result. Hi Jessica, welcome to Our Happy Homestead!