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

#potpie #piecrust #maindishes #fall

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