This is quickly becoming one of our favorite crusts. It's light and flaky and very tasty! I can't wait to try it in different ways for the holidays. I put the cinnamon as optional because sometimes you may not want the cinnamon flavor!
1 1/4 cups whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon (optional)
1/3 cup and 1 Tablespoon coconut oil
3 to 4 Tablespoons ice water
Combine flour, salt, and cinnamon; cut in coconut oil with a pastry blender or fork until crumbly. Sprinkle ice water, 1 Tablespoon at a time, over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover dough and chill until ready to use. I don't mess with rolling out the crust I just put the dough into my deep dish pie stone and use this. I'm sure you could easily use your hands to it just may not be quite as even.
Bake at 350 for 15-25 minutes or until done. If you are making a pie that requires baking after the filling is in like pumpkin or something you do not need to bake the crust first just fill and bake all at once. Baking time will be longer however and if edge of crust browns too quickly, cover with a strip of aluminum foil.