It was very odd to make because I mixed in all of the coconut oil first (before adding the milk) so that it wouldn't clump. It seemed very moist and I honestly debated adding the milk, but each Tablespoon actually firmed up the dough a bit (I'm thinking because it solidified the coconut oil a bit.) I thought it was kind of cool, but I'm kind of geeky in the kitchen like that. :)
It's ease combined with the nice texture are winning it a 5 star from me. I think this will be my go-to pie crust for any pie other than special occasions or further experimenting (like different grains.)
***Update 5/24/12 - I tried this today with whole wheat flour and coconut palm sugar. I actually needed a bit extra milk but the resulting crust was very tasty.
- 1 1/2 cups flour (I subbed out 2 Tablespoons regular flour for 2 Tablespoons pinto bean flour)
- 2 Tablespoons sugar
- pinch salt
- 1/2 cup coconut oil
- 2 Tablespoons milk
- Toss flour(s), sugar and salt in the bottom of a pie pan. Mix with a fork. (Watch out, 5 year olds mix it right out of the container. ;) Add oil and mix through. Add milk and mix again. (If using another oil, you could certainly add the milk and oil together. I just didn't want to with coconut oil. My house is warm enough in summer that my coconut oil is always liquid and I wanted it mixed with the flour that way.)
- Press dough around the pie plate with fingertips. (I find that my palm works much better for the bottom of the pan.) I didn't bother making a scalloped edge, but you can.
- If using the crust for a pudding-type pie, bake empty pie shell in an oven pre-heated to 425 for 10 to 12 minutes. Otherwise follow directions of your recipe.