Coconut fat dough recipe is ideal for vegan pies, quiches, and galettes. With no distinct flavor and flaky, tender crust, it is perfect for replacing the fatty butter or lard crusts.
You can use this coconut fat pie crust for a savory recipe and sweet recipes. This is the same recipe as lard crust, but instead of lard, it uses coconut fat. Try to use the best coconut fat, no additives. The best part is that this type of fat is heat resistant so that you can boil it, and it has no flavor. And it is way healthier than margarine or shortening.
How to make hot water coconut fat dough pie crust – Recipe
Measure 40 g (2 tbsp) of coconut fat and 50 ml of water (3 and 1/3 tbsp), then place them in a small pan and bring them to a boil. Remove it from the heat so that the water does not evaporate too much. In a bowl mix 100 g (2/3 cups) flour with salt and add the hot water mix. Stir it with a wooden spoon until all flour is incorporated.
Transfer the dough to a well-floured surface and knead it for a little bit. Then, wrap it in foil and chill the dough for 15-20 minutes before using it.
You can store this dough to the fridge for up to 3 days and up to 30 days in the freezer.
Check-out our recipes that we used the coconut fat dough recipe for:
Tomatoes and mozzarella galettes
With what kind of nice thing do you plan on using this dough?
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