What I love about basic pastry recipes, especially ones geared towards pies, is that there is so much room to do something unexpected. Espresso powder? Sure, go for it. Ground nuts? Take your pick. With so many options, from shredded cheddar to toasted coconut, sometimes it is not enough to leave well enough alone. Pair this coconut pastry with any of your favourite summer fruit pies, or try two new things at once with a fresh mango lattice pie like we did.
Coconut Pie Pastry
9 oz cake and pastry flour
1 tablespoon granulated sugar
3/4 teaspoon salt
1 cup cold unsalted butter, cut into pieces (8 oz)
60g sweetened flaked coconut
6 tablespoons very cold water (3 oz)
1 tablespoon fresh lemon juice ( .5 oz)
Preheat the oven to 325° F. Toast the coconut for 5-10 minutes or until light golden brown. Once it has cooled, pulse the coconut in a food processor just until you have fairly fine to medium crumbs.
Combine the water and lemon juice in a cup, and place in the freezer until the liquid is very cold but not icy. Whisk together the flour, sugar and salt to combine and aerate.
Add the cold, cubed butter to the bowl and toss to coat the butter with flour. Using a pastry blender, cut in the butter until it resembles large flake oats with some pea-sized bits remaining. Use a fork to toss in the toasted coconut. Chill the bowl in the freezer for 10 minutes.
Pour the lemon water around the outside of the bowl, and quickly toss with a fork to disperse the liquid and combine the mixture. Gather the dough together and give it a few brief kneads against the sides of the bowl, just until it holds together, then wrap very tightly in plastic wrap. Chill the dough for at least 2 hours to give the flour some time to absorb the moisture, and to re-solidify the butter.
Remove from the fridge 20 minutes before rolling. Use as directed in your recipe of choice. The dough will keep for 2-3 days in the fridge or up to one month in the freezer.