Coconut Pie Crust

Serves: 5
Total Calories: 131
Yield: 9 inch single crust


3/4 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup finely shredded unsweetened coconut
1/4 cup coconut oil
3 tablespoons water


1. Place the flour, oats, and coconut in a 9-inch pie pan, and mix well with a fork. Slowly add the oil and mix until well blended. Gradually stir in enough water to make a dough that holds together.
2. Using your hands, press the dough evenly against the sides and the bottom of the pan. 3
3. Fill and bake according to the recipe directions.*
* If prebaking this crust without filling, after placing the dough in the pan, generously poke holes in it with a fork. Bake at 375°F for 15 to 20 minutes or until crisp and golden brown.

For a Change . . .
* For a wheat-free crust, delete the whole wheat pastry flour and increase the oat flour to 1 1/2 cups.
* For a flavorful change, add 2 teaspoons cinnamon to the dough.

Nutritional Facts:

Serves: 5
Total Calories: 131
Calories from Fat: 43

This Coconut Pie Crust recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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