Ingredients

• 2 ¼ cups Gluten Free 1-to-1 Baking Flour (333 g)
• ½ tsp Salt
• ⅔ cup Coconut Oil, solid and scoopable, not liquid (144 g)
• 8–12 Tbsp Ice Water (118–176 mL)

Instructions

1. In a large bowl, combine flour and salt. Add coconut oil by the spoonful. Work the coconut oil into the flour with a pastry blender until the mixture resembles wet sand.
2. Add ice water a few tablespoons at a time and mix until a crumbly but hydrated dough forms.
3. Press the dough into a 9-inch pie pan as one would a graham cracker crust, to a thickness of ⅛–¼ inch on the sides and bottom. Form a top crust edge and flute or shape as desired.
4. Use as directed in your pie recipe, or to par-bake: Dock the bottom of the crust several times with a fork. Line with parchment, fill with pie weights, and bake until the top edge is just colored, about 15 minutes.