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9 inch
PiesEasy
Published 2007
Coconut oil may sound like an unusual ingredient for pastry dough, but since it is a solid fat at room temperature it is perfect for baking and has many of the same benefits, without many of the disadvantages, of lard and vegetable shortening. Lard makes the flakiest, most delicious pastry, but many people, I know, are disinclined to use it. Because it has fallen out of favor, it is also hard to find lard that is fresh. Flavorless coconut oil is neither an animal fat like lard nor hydrogena