Modern Pot Pie
I don't know what it is lately, but I have been absolutely craving pie. Pie of all sorts! There is something about a flaky crust that captures feelings of fall, childhood and comfort. My two secrets for making vegetable or chicken pot pie less guilty:
1. only use crust for the top
2. Coconut Oil Pie Crust (the crust is super flaky, so have no fear!)
Coconut Oil Pie Crust
1 1/2 cups whole wheat flour
1 tbsp sugar
1/2 tsp salt
1/2 cup coconut oil, room temperature
4 tablespoons water
Mix the flour, sugar, salt and coconut oil together using pastry blender or hands until the mixture is in even crumbs. Add the water one tablespoon at a time and knead until everything comes together as a ball of dough.
Let the dough chill in a refirgerator for at least 30 minutes. Place the dough ball in between two pieces of wax paper and roll into a thin crust to top your pie of choice (my pot pie baked in an oven at 400 degrees for 40 minutes and the crust was perfectly flaky and golden!).
*add design to your pie crust using these pie crust cutters