food processor

9-inch pie dish

180g all purpose flour

113g butter, cut into cubes

3 T water, ice cold

12g coconut sugar

pinch of salt

1. In a food processor, pulse the flour, coconut sugar, and salt.

2. Then add the butter and pulse again. Slowly stream in the water and pulse. At this point, you should have a shaggy dough.

3. Turn the dough out onto a lightly floured surface and firmly press together to incorporate.

4. Shape the dough into a disk, wrap it, and refrigerate for 45 minutes (up to two days).

5. Once chilled, roll out to 14-inches round. If you are not making a pie, roll the dough out according to your recipe’s instructions and continue from there.

6. Transfer to a 9-inch pie dish. Trim away any excess and patch as needed. Decorate the pie crust edge, pinching with the thumb of one hand and the index and middle finger of the other.

7. Refrigerate for 30 minutes. Preheat the oven to 350°F.

8. Line the dough with parchment paper and add two sets of pie weights.

9. Bake at 350° for 20 minutes.

10. Remove the pie dish from the oven, then remove the pie weights and the parchment paper. Prick the bottom of the crust with a fork and bake for an add’l 10 minutes.

11. Let the crust cool completely before filling, at least 30 minutes on the counter.

Prepare ahead

Bake the pie crust according to the directions, then let it cool completely. Wrap the crust with parchment paper and place it in an airtight bag. Freeze for up to two months. When you’re ready to use it, all the crust to defrost overnight in the refrigerator.

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