This should have been posted in October, when I started the draft for this post. Let’s pretend it’s October 29, 2014, and we’ll just call this a backdated blog post.
I made a pumpkin pie in October because I just couldn’t wait another month until Thanksgiving. I also wanted to try making the pie crust with coconut oil instead of shortening or butter. Using this recipe from Baking Bites, I got to work. The result was a beautiful and flaky crust that added a warm coconut aroma to the pie (and kitchen).
Coconut oil is very healthy and I felt great about using it, however, it is difficult to work with. The oil gets extremely hard in the fridge and does take time to come up to a workable temperature. And it also will separate at about 73 degrees, so it can’t be too warm in the kitchen when you’re working with it. I do plan to use it again, but will remember to give myself extra time and patience to work with the oil.
The scraps that I trimmed off of the pie crust made some yummy little roll up cookies with apricot preserves. I would like to make a batch of the crust solely to use for jam-filled cookies.