Coconut pie shell

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Coconut pie shell Ingredients

1 cup All purpose flour	2 tsp Sugar
2 tblspoons All purpose flour	1/4 tsp Kosher Salt
1/2 cup Sweetened shredded coconut	1/3 cup Ice water or more as needed
1/2 cup Unsalted butter cold and cut into 1/2 inche

Instructions for Coconut pie shell

In a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs, gradually adding the water a tablespoon at a time. Use only as much water as is needed to hold the dough together when gently pressed between your fingers. The dough will not form a ball or even clump iin the processor.

Place a large sheet of plastic wrap on the counter and dump the dough onto it. Pull the plastic wrap around the dough, forcing it into a rough flattened round. Chill for 30 minutes to an hour before rolling.

Unwrap the round of dough and put it on a lightly floured work board. Flour the rolling pin and your hands. Roll the dough out into a circle about 1/8 inch thick. Add more flour if it seems to stick. Trim to a 12 to 13 inch circle.

Ease the rolled dough to a 9 inch pie pan. Don''t stretch the dough at this point because it will shrink when it is baked. Trim any excess to a 1 to 1 inch overhang. Turn the dough under along the rim of the pie pan and use your finger to flute the edge. Chill the unbaked pie shell at least an hour before baking.

Preheat the over to 400. Place a sheet of aluminum foil or parchment paper in the pie shell and fill with dried beans or pie weights. Bake the crust until the pastry rim is golden, 20 to 25 minutes. Remove the pie pan from the oven. Remove the foil and beans and return the crust to the oven. Bake until the bottom of the crust has golden brown patches, 10 to 12 minutes. Remove from the oven and cool before filling.

Main Ingredient: CoconutCuisine: American

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