TRIPLE COCONUT CREAM PIE CRUST
Steps:
- To make the crust: 1. In a food processor, combine the flour, coconut, diced butter, sugar, and salt. Pulse to form coarse crumbs, gradually adding the water a tablespoon at a time. Use only as much water as is needed to hold the dough together. (Test it by gently pressing a bit of dough between your fingers.) The dough will not form a ball or clump in the processor. Place a large sheet of plastic wrap on the counter and pour the dough onto it. Pull the plastic wrap around the dough, then flatten it into a rough round. Chill 30 minutes to an hour before rolling. 2. Unwrap the round of dough and place it on a lightly floured work board. Dust the rolling pin and your hands with flour. Roll the dough into a circle about 1/8 inch thick, adding more flour if it begins to stick. Trim to a 12- to 13-inch circle. 3. Ease the rolled dough onto a 9-inch pie pan. Don't stretch the dough to fit; it will shrink again when baked. Trim any excess to a 1- to 1 1/2-inch overhang. Turn the dough under along the rim of the pie pan and use your finger to flute the edge. Chill the unbaked pie crust at least an hour before baking. 4. Preheat the oven to 400°F. Place a sheet of aluminum foil or parchment paper in the pie crust and fill the cavity with dried beans or pie weights. Bake the crust until the edge is golden, 20 to 25 minutes. Remove the pan from the oven, lift off the foil and beans, and return the crust to the oven. Bake until the bottom of the crust shows golden-brown patches, 10 to 12 minutes more. Remove from the oven and allow to cool.
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