Place 1 ½ cup all-purpose unbleached flour + 1 ½ teaspoon sugar + ¼ teaspoon salt directly into ungreased pie pan.
Into a glass measuring cup put ½ cup coconut oil and 2 Tablespoons cold milk. Mix with fork until milky.
Pour over flour mix in 9” pie pan, and mix it all together. Press the mix onto the pan until it resembles a regular pie crust. Be sure to leave enough up on the sides to squeeze into a fluted rim. It’s light and flaky. No one ever leaves the edge of this crust on the plate!
As you can see, I’ve substituted coconut oil for canola oil I used in the original recipe. I believe coconut oil is a much healthier oil to use – and it might even enhance the flavor!
If you would like to experiment with this crust, you might look at my post on Cherry Crumb Pie.
A hui hou!