Recipe is for an 8- or 9-inch pie crust. If your kitchen is warm, place your shortening, flour, mixing bowls and utensils in the freezer briefly before you get started.
Ingredients
FOR THE PIE CRUST:
1 cup all-purpose flour
teaspoon salt
⅓ cup plus 1 tbsp shortening
2 to 3 tbsp ice water
FOR THE FILLING:
1 stick melted butter
1½ cups sugar
3 whole eggs
1 cup sweetened coconut flakes
1 tsp white vinegar
1 tsp vanilla extract
Instructions
For the pie crust:
Measure flour and salt into bowl. Cut in shortening thoroughly using either two knives or a pastry blender until the mixture resembles large, coarse crumbs. Sprinkle in water, 1 tablespoon at a time, mixing with a stiff spatula until the dough just begins to clump. You may or may not need the full 3 tablespoons of water to reach this point, so don’t feel like you have to use it all.
Gather dough into ball; shape into flattened 4-inch round on lightly floured cloth-covered board. (If you have time, wrap it in plastic wrap and refrigerate for one hour or more. When you take it out, let the dough soften slightly at room temperature)
On a lightly floured board, use a floured rolling pin to roll the dough into a circle 2 inches larger than the inverted pie pan. Roll from the center outward in light strokes. As you roll out the pastry, periodically rotate it a quarter of a turn. As needed, lightly flour the board so that the pastry does not stick. Occasionally, flip the pastry (if you dare!). When completed, gently fold the pastry into quarters (fold the pastry in half and then in half again); place the folded pastry into the pie plate with the point in the very center and then unfold it in the pan.
Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan. To crimp the edges, pinch the dough in one spot between your left thumb and index finger on one side and with your right thumb and index finger on the other; then twist each pinch in opposite directions to crimp the dough. Move over to the next portion of the edge, repeating all the way around the edge.
For the filling:
Preheat oven at 350°F. Combine all of the filling ingredients and pour in unbaked pie shell. Bake for 45 minutes until golden brown.
Recipe by dramatic pancake at https://www.dramaticpancake.com/nana-coconut-pie/