With winter ending and signs of spring sprouting up, the first good seasonal strawberries are starting to hit the supermarkets. In my mind all I can think of is pie, pie, pie. With various fruits and berries coming into season from now through fall, it's officially pie season.
I have fairly recently jumped on the coconut oil bandwagon in the baking department. I used to fear it because I hate the taste of coconut. The smell is tolerable, but the taste and texture? Forget about it. I avoided anything that had coconut in it. One day I decided to be ballsy and give it a shot in a dessert I was making in my constant effort to try and make things healthier. It totally did its job in replacing butter without any residual coconuty flavor. From then on I was hooked.
Now, back to the pies. It dawned on me that I could potentially substitute the coconut oil for butter or shortening. It's a fat, has the same consistency/texture as shortening, it should do the trick right? Paired with white whole wheat flour, I had a low glycemic, high poly and mono unsaturated fat filled delicious pie crust that I could eat without guilt! Here's how to do it!
ingredients for single crust pie:
quick notes and tips:
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