Coconut Oil Shortcrust Pastry

Preparation: 10 minutes
Waiting time: 1 hour 15 minutes
Give a 2 rolled pie 23 cm (9 inches) in diameter


200 g or 375 mL (1 ½ cups) all purpose unbleached flour
1 ml (1/4 tsp) Maison Orphée Fine Grey Sea Salt
125 mL (1 /2 cup) Maison Orphée Coconut Oil, at room temperature
90-135 mL (6-9 Tbsp) ice water


1. In a processor, combine flour and salt.

2. Add the coconut oil and start / stop until the mixture had a sandy appearance.

3. With the motor running, gradually add the water through the funnel until the dough comes together. Wrap in plastic wrap and put in the refrigerator at least 1 hour.

4. Remove the dough from the refrigerator about 15 minutes before rolling.