Pies Recipes

triple coconut cream pie dough


Tom Douglas from The Dahlia Bakery Cookbook

Makes one single 9-inch pie crust

When you blind bake the pastry shell, be sure you bake it thoroughly, as directed in the instructions, or the crust may be tough. Very cold butter makes a flakier crust. If your butter is not very cold, set the diced butter in the freezer for 10 to 15 minutes before making your dough.

Like most pastry doughs, this one must be chilled for at least 30 minutes before rolling the dough, and the shaped pastry shell must be chilled at least an hour before blind baking it, so plan accordingly.

Special Equipment: Food processor, 9-inch pie pan

1 cup plus 2 tablespoons all-purpose flour (5 ¾ ounces) (165 grams)

½ cup sweetened, shredded coconut (1 ¾ ounces) (50 grams)

8 tablespoons (1 stick) cold unsalted butter, cut into ½ inch dice (4 ounces)

2 teaspoons sugar

¼ teaspoon kosher salt

1/3 cup ice cold water (2 5/8 ounces/ 75 grams, or more as needed)

To Make the Dough:

In the bowl of a food processor, combine the flour, coconut, diced butter, sugar, and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as need for the dough to hold together when gently pressed between your fingers; don’t work the dough with your hands, just test to see if it is holding. (The dough will not form a ball or even clump together in the processor- it will still be quite loose.)

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

Original of the video here

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