No Roll Coconut Milk Pie Crust

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter, melted but not hot
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 3/4 cups all-purpose flour
• 3 tablespoons coconut milk (use the full fat kind)

Recipe

• 1 mix ingredients together with a fork until just blended. do not over mix. do not use a mixer.
• 2 dough should be soft but not sticky. if it is too stiff add more coconut milk. if it is too loose add a little more flour.
• 3 since this is pressed it is more moist than rolled pie dough.
• 4 press into 9 inch pie pan evenly. i start with the sides and work toward the center. crimp the edges when you are done to make it pretty.
• 5 if you need it cooked. poke with a fork all around to keep it from getting air bubbles. bake at 375 for about 15 minutes or until golden brown.
• 6 note: sometimes i make the crust ahead of time and press into the pan and freeze or refrigerate so they are ready to go when i need them. 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.