Food recipes
No Roll Coconut Milk Pie Crust
No Roll Coconut Milk Pie Crust Ingredients: butter, without salt sugars, granulated salt, table wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Mix in...
No Roll Coconut Milk Pie Crust
Ingredients:
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Mix ingredients together with a fork until just blended.
Do not over mix.
Do not use a mixer.
Dough should be soft but not sticky.
If it is too stiff add more coconut milk.
If it is too loose add a little more flour.
Since this is pressed it is more moist than rolled pie dough.
Press into 9 inch pie pan evenly.
I start with the sides and work toward the center.
Crimp the edges when you are done to make it pretty.
If you need it cooked.
Poke with a fork all around to keep it from getting air bubbles.
Bake at 375 for about 15 minutes or until golden brown.
NOTE: Sometimes I make the crust ahead of time and press into the pan and freeze or refrigerate so they are ready to go when I need them.
I often freeze them in the pan when I am using them for fruit pies so the filling cooks without the crust burning or getting soggy.
Ingredients:
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Mix ingredients together with a fork until just blended.
Do not over mix.
Do not use a mixer.
Dough should be soft but not sticky.
If it is too stiff add more coconut milk.
If it is too loose add a little more flour.
Since this is pressed it is more moist than rolled pie dough.
Press into 9 inch pie pan evenly.
I start with the sides and work toward the center.
Crimp the edges when you are done to make it pretty.
If you need it cooked.
Poke with a fork all around to keep it from getting air bubbles.
Bake at 375 for about 15 minutes or until golden brown.
NOTE: Sometimes I make the crust ahead of time and press into the pan and freeze or refrigerate so they are ready to go when I need them.
I often freeze them in the pan when I am using them for fruit pies so the filling cooks without the crust burning or getting soggy.