Coconut Curry Crust
 
Makes 1 (9-inch) crust
Ingredients
  • 1¼ cups (156 grams) all-purpose flour
  • ¼ cup (13 grams) desiccated coconut, toasted
  • 1½ teaspoons (6 grams) granulated sugar
  • 1 teaspoon (2 grams) madras curry powder
  • ½ teaspoon (1 gram) ground ginger
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ¼ teaspoon turmeric
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 4 tablespoons (60 grams) ice water
Instructions
  1. In the work bowl of a food processor, place flour, coconut, sugar, curry powder, ginger, salt, pepper, and turmeric; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
  2. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under. Using kitchen scissors, make a ¼-inch 45-degree cut into dough, being careful not to cut all the way through dough. Lay one dough piece over to left side. Make another ¼-inch cut, and lay to right side. Repeat process around pie plate until you reach the first cut. Freeze for 20 minutes.
  3. Preheat oven to 400°F (200°C).
  4. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  5. Bake for 20 minutes. Carefully remove paper and weights. Let cool completely.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/butterscotch-pie-coconut-curry-crust/