Mini Pie Crust with Coconut Oil

Disclaimer: This post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Coconut oil makes an excellent ingredient to pie crust. Specifically in my Mini Pie Crust with Coconut Oil recipe. I have been wanting to try the Crisco® Unrefined Coconut Oil for some time at Target. I feel like Crisco is a brand I have trusted for my baking needs over the years. I was pleased that when I shopped the baking aisle at my local Target, I could easily spot the Crisco Unrefined Coconut Oil thanks to the familiar logo and well laid out shelf organization.

Purchase your Crisco Unrefined Coconut Oil or Crisco Refined Coconut Oil at a discounted price right now. Crisco is running a Cartwheel coupon offer at Target for 25% off all varieties from September 3rd to October 7th!

Why Coconut Oil?

I specifically like to use the Crisco Unrefined Coconut Oil for my Mini Pie Crust recipe. This is simply because the unrefined coconut oil retains the distinct coconut flavor and odor, but it doesn’t overpower the flavor of the crust. The pie crust has a much sweeter flavor. If you’re looking for an even tamer coconut flavor, Crisco Refined Coconut Oil has no flavor or aroma, so you can add it to your recipes without the taste or smell of coconut.

I have found that Crisco Coconut Oil is a great organic substitute for butter, margarine, or other oils as a key ingredient in my pie crust because it creates a workable dough. I tend to get a very sticky dough in some of my other recipes. This dough simply crumbles and comes together when rolled out without any hassle. I contribute the use of coconut oil to this because I only get this result when using it.

Mini Pie Crust

Ingredients

• 2 cups flour
• 1/2 tsp salt
• 2/3 cup Crisco Unrefined Coconut Oil
• 7 tbsp of ice cold water
• Favorite pie filling

Recipe

1. Mix flour and salt in a large mixing bowl.
2. Slowly add in coconut oil by the spoonful and cut into the mix.
3. One tbsp at a time, add the ice-cold water to the dough and start mixing. You will want your dough to crumble, but not become sticky.
4. Preheat oven to 350°.
5. While oven is preheating, use some of the coconut oil on a paper towel to oil the inside of each muffin tin. A thin layer will do it.
6. Roll out dough to about 1/4 inch thick.
7. Using a medium sized cookie cutter or even the rim of a glass, cut out circular-shaped dough pieces.
8. Gently press the dough pieces into each muffin tin. It doesn’t have to be perfect, but ensure the sides are covered in dough.
9. Add your favorite pie filling into each muffin tin. Filling about half way in each.
10. Bake in the oven for about 30 minutes or until crust is golden.
11. Remove from oven and let stand for about 5 minutes.
12. Using a butter knife or spoon, remove each mini pie from the muffin tin and let cool on cooling rack.
13. Once cool, enjoy right away or keep in airtight container. Enjoy!

This recipe is great for parties, office events or a simple dessert to enjoy at home. I love the sweet flavor of the crust from the coconut oil. You can add some of the dough to the tops of the mini pies to create a lattice look. No matter what filling you choose, this mini pie crust with coconut oil is sure to please. Easy to work with while baking and even easier to enjoy.

For more recipes, be sure to check out my Easy Quick Apple Pie Recipe.

Let’s get ready for fall with pie!

Learn More:

• Crisco® Facebook: https://www.facebook.com/Crisco
• Crisco® Pinterest: https://www.pinterest.com/crisco/
• Target Store Locator: https://www.target.com/store-locator/find-stores

Print

Mini Pie Crust

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

This Mini Pie Crust recipe with Coconut Oil is to die for. A sweet crust flavor with an incredible workable dough while baking. A simple dessert recipe.

Course: Dessert

Servings: 12 mini pies

Author: Krystal Chiarolla

Ingredients

• 2 cups flour
• 1/2 tsp salt
• 2/3 cup Crisco Unrefined Coconut Oil
• 7 tbsp of ice cold water
• Favorite pie filling

Instructions

1. Mix flour and salt in a large mixing bowl.
2. Slowly add in coconut oil by the spoonful and cut into the mix.
3. One tbsp at a time, add the ice-cold water to the dough and start mixing. You will want your dough to crumble, but not become sticky.
4. Preheat oven to 350°.
5. While oven is preheating, use some of the coconut oil on a paper towel to oil the inside of each muffin tin. A thin layer will do it.
6. Roll out dough to about 1/4 inch thick.
7. Using a medium sized cookie cutter or even the rim of a glass, cut out circular-shaped dough pieces.
8. Gently press the dough pieces into each muffin tin. It doesn't have to be perfect, but ensure the sides are covered in dough.
9. Add your favorite pie filling into each muffin tin. Filling about half way in each.
10. Bake in the oven for about 30 minutes or until crust is golden.
11. Remove from oven and let stand for about 5 minutes.
12. Using a butter knife or spoon, remove each mini pie from the muffin tin and let cool on cooling rack.
13. Once cool, enjoy right away or keep in airtight container. Enjoy!