2 3/4 cups Bob's Red Mill Baking flour + extra (Gluten Free)
1 teaspoon pink Himalayan sea salt
1/2 cup coconut oil (cold)
1/2 - 1 cup milk (any type except coconut milk from a can – it’s too thick)
1. Prepare your pie tins.
2. Wipe pie tins/plates down with coconut oil on paper towel
3. Add about 1/8 cup flour to your tin.
4. Shake your tin around until the flour completely coats the surface. Set aside.
5. Put flour and salt into a mixing bowl and mix
6. Measure your milk and oil into the same cup. Start with 1/2 cup milk.
7. Mix well with pastry cutter and by hand (as minimally as possible) until you have a firm dough. It takes some doing, so don’t give up. Also, you may need to add more milk as you go along if it won't mix together.
8. Place your dough on a large piece of parchment paper. Flatten slightly with your hands or rolling pin, and then place another large sheet of parchment paper over the top so the dough is sandwiched in between.
9. Roll with your rolling pin until your dough is about 1/8 in to 1/4 inch thick. You may need to lift the parchment occasionally or flip the whole thing over to get rid of wrinkles in the parchment.
10. Remove the top sheet of parchment, and roll out any wrinkles left in the dough by the parchment. You should have a nice, even and smooth piece of dough. Divide your dough in half.
11. Cut the excess dough around the edge of the pan. Keep your knife upright so you get a nice even cut. Crimp with a fork, and then place the whole thing in a large zip lock bag. Place in the freezer and you’ve got Clean Eating Pie Crust any time you need it!