A friend of mine had brought me an apple pie when my son was born that was delicious. I had never tried the recipe for her crust but decided to give it a shot when my craving for blueberry pie and my lack of butter coincided. I long ago decided I hated the idea of using shortening in pie crust so I went into a pie baking funk for a while. No butter, no shortening. What’s a girl to do?
The recipe she posted sounded like a great challenge so I went hands first and took several deep breaths. The outcome? I loved it. It is not your typical buttery crust but it was flaky, crisp and perfect with the sweet blueberries. I ate the whole pie and forgot to take a picture of each slice I ate, oops.
Sift flour into mixing bowl and cut in half the oil in until the mixture resembles cornmeal. Then cut in the other half of the oil until the mixture resembles peas. A spoonful at a time, add the water and mix with a fork until your dough has formed.
Split in half, wrap in waxed paper and place in the fridge for 5 minutes. Most crust recipes will recommend placing in the fridge for 30 minutes or more. Coconut oil tends to become rock solid when refrigerated and I found it impossible to roll out. So I recommend just a few minutes to harden just a bit then rolling out.
Heat the oven to 450 degrees. Mix together the filling ingredients. Roll out one of your dough halves to ¼” thick circle and place in bottom of pie pan, letting the edges hang over. Pour blueberry filling into pie.
Drop dollops of the 2 Tbsp butter over the filling. Roll out the remaining dough to ¼” thick circle, place on top, make steam vents in the middle, crimp or flute the edges. Brush top with water and sprinkle with sugar. Bake for 10 minutes. Remove pie from oven, change temp to 375 degrees and bake for another 30 minutes or until crust is browned.
