After various trials which ended up in a crumbly pie base that was impossible to roll out, I found this formula for a wholemeal fruit pie base with coconut oil.
1 person made this
Makes: 1 pie base
100g wholemeal wheat flour
50g wholemeal spelt flour
1 tablespoon demerara sugar
1 pinch salt
50g coconut oil
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Method Prep:15min › Cook:40min › Extra time:30min › Ready in:1hr25min
Place flours, sugar and salt in the food processor. Warm the coconut oil till it's liquid and add to the processor. Process until the mixture has the consistency of fine sand. Add ice water 1 tablespoon at a time until the mixture holds together.
Remove from the food processor and knead briefly with your hands to form a ball. Roll out between two layers of baking parchment to the desired size.
Grease the pie tin and line it with the pastry. Place it in the freezer while you preheat the oven.
Preheat the oven to 190 C / Gas 5.
Add a fruit topping of your choice to the chilled pastry case.
Bake in the preheated oven until the base is lightly browned. The baking time depends on the thickness of the base and the topping; a blueberry pie I made took about 40 minutes.