This crust is perfect for any type of pie, from fruit pies to pot pies. It is soft, moist, easy to work with and roll out.

In a large mixing bowl, whisk together the flour, salt, and sugar. Add the shortening and coconut oil, work it into the flour mixture with a pastry cutter, until it becomes a crumbly consistency.

Add the water and bring the dough together to form a ball.

Divide the dough in half and roll each dough ball into an 11-inch circle. Press one of the dough circles into a 9-inch pie dish, lightly greased with coconut oil.

Form edges of crust into desired style and trim excess dough.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

2 1/2 Cups Unbleached all purpose flour

1/4 Tsp Salt

3 Tbsp Pure cane sugar

3/4 Cup Coconut oil, cold

1/4 Cup Vegetable shortening, cold

3/4 Cup Water, cold

Directions:

In a large mixing bowl, whisk together the flour, salt, and sugar. Add the shortening and coconut oil, work it into the flour mixture with a pastry cutter, until it becomes a crumbly consistency. Add the water and bring the dough together to form a ball *easiest when you use your hands*. Divide the dough in half and roll each dough ball into an 11-inch circle. Press one of the dough circles into a 9-inch pie dish, lightly greased with coconut oil.

Fill with desired pie filling. Use the other dough circle to cover your pie filling. Form edges of crust into desired style and trim excess dough. Cut or poke a few vent holes in top crust.

Bake at 425° F for 10 minutes, then drop heat to 350° F and bake for another 40-50 minutes, or until crust is golden brown, baked thoroughly, and pie filling is bubbly.

Let pie cool for a few minutes before cutting and eating.

Makes: One 9-inch double crust

Enjoy your pie!