No Roll Coconut Milk Pie Crust

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This is a perfect crisp pie crust that is off and running in about 5 minutes. The coconut milk does not change the flavor, but it does seem to make the crust more crisp and perfect. I use this for pies needing prebaked crust and i use it for the bottom of fruit pies with streusel topping.

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Steps

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Mix ingredients together with a fork until just blended.

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Do not over mix.

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Do not use a mixer.

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Dough should be soft but not sticky.

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If it is too stiff add more coconut milk.

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If it is too loose add a little more flour.

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Since this is pressed it is more moist than rolled pie dough.

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Press into 9 inch pie pan evenly.

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I start with the sides and work toward the center.

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Crimp the edges when you are done to make it pretty.

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If you need it cooked.

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Poke with a fork all around to keep it from getting air bubbles.

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Bake at 375 for about 15 minutes or until golden brown.

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I often freeze them in the pan when i am using them for fruit pies so the filling cooks without the crust burning or getting soggy.

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Ingredients

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butter, sugar, salt, all-purpose flour, coconut milk