Elsie's Pie Crust

Makes two 9" double crusts.

1 1/2 cups of gluten-free flour or all-purpose flour

1/2 cup of coconut oil, Nutiva, some other high heat oil

1 egg beaten

1 teaspoon vinegar

Pinch of salt (to me this equals about a quarter teaspoon)

3 Tablespoons of water (as cold as you can get it without freezing it -this is the secret to flakey crust! I'll admit that sometimes I don't have time to make really really cold water and it turns out just fine with room temp, too.)  

Combine all ingredients (I like to get oil blended in first before adding the chilly water so that the oil doesn't harden and clump) and then roll out on a floured surface to desired width and thickness.  (Honestly I am usually too lazy to roll it and just pinch it into place, which works well, too!) If crust is too crumbly, just add water until it's the consistency you want. It's very forgiving. Place in pie dish and pinch edges to make the crust look as desired. Fill crust and cook as pie recipe indicates.

When you use non-dairy oils, this recipe gets hard as a rock if kept in the fridge, so add water if needed after refrigerating.