Coconut Short Crust Recipe
Ingredients
| Butter, 90 gms (6 tablespoons) | ||
| Grated coconut, dry, 4 to 6 tablespoons | ||
| Flour | 3/4 Cup (16 tbs) | |
| Powdered sugar | 4 Tablespoon | |
Directions
Beat butter and sugar in a bowl.
Combine rest of the ingredients and add to the creamed mixture.
Lightly grease a pie dish with oil.
Pat the coconut mixture on the bottom and sides of the pie dish.
Prick all over with fork.
Chill for one hour.
Bake in a moderate oven(180°C)for 35 to 40 minutes.
Chill the crust thoroughly before filling the pie shell.
Combine rest of the ingredients and add to the creamed mixture.
Lightly grease a pie dish with oil.
Pat the coconut mixture on the bottom and sides of the pie dish.
Prick all over with fork.
Chill for one hour.
Bake in a moderate oven(180°C)for 35 to 40 minutes.
Chill the crust thoroughly before filling the pie shell.
Chef
