This super fast, tasty and crumbly crust is a winner! It’s perfect for a savoury and sweet bakes and tarts.
Add your butter to your flour as above, mix, add in your room temperature coconut oil and ice water. Gather together into a dough ball. Don’t over handle the pastry. Wrap it up in cling film then pop into the fridge for 20 minutes before baking. You can leave it in till you are ready to make your recipe. Just ensure once you remove it from the fridge you give it a bit of time to reach room temperature.
Pie crust is not like bread doughs or flat breads, they dont require a lot of kneading. In fact that crumbliest crusts need little kneading. Just roll it out and lay it on your tart tin over your pie dish. No pop in whatever filling you have created.
Try this recipe with my delicious lemon meringue pie