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Using COCONUT OIL as an Alternative to Vegetable Shortening?

post #1 of 9
Thread Starter 
Has anyone used solid coconut oil as an alternative to vegetable shortening in pie crusts? How were the results?
post #2 of 9
I've never used the stuff. Would it give a coconut flavor to the crust? I'd be interested in hearing yours, or anyone else's results.
post #3 of 9
Thread Starter 
From what I understand, coconut oil tastes only slightly of coconuts. It comes in semi-solid form, just like vegetable shortening, and supposedly has a very high smoking point, so it's great for high temperature cooking.

Contrary to what we all have been led to believe about coconut oil, and any coconut products in general, it is now known that coconut oil is actually healthy, which is why I think it might be a great, healthy alternative to shortening or butter in a pie crust. Although high in saturated fat, studies have shown that the type of fat it contains actually serves to raise good cholesterol levels. The fat in coconut oil is not absorbed in the body, so does not raise bad cholesterol levels.

I plan to try it out in a pie crust in the next couple of days. I'll keep you posted.
post #4 of 9
Thanks. I'm interested in hearing how it turned out.
post #5 of 9
Gail@Flavours,

You might be interested in the following:

Coconut Oil and Pie Crust
post #6 of 9
Thread Starter 
Thanks, Mudbug.

I've been to the coconut oil site before and noticed the recipe. I'm going to give it a try using coconut oil as the sole fat in the pie crust, rather than combine it with butter. I also plan to use whole spelt flour.
post #7 of 9
I expect it will work well. Please let us know how it goes Gail@Flavours.
post #8 of 9
Thread Starter 

Results of Using Coconut Oil in a Pie Crust

The pie crust turned out beautifully. Please see my thread in the "Pastries and Baking General" forum.
post #9 of 9
The coconut oil has a low melting point ie; the mouth. great mouth feel. We have a local tortilla chip maker that uses it. make their chips awesome.
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