Homemade Pie Crust

This timeless pie crust recipe comes from a cherished church cookbook passed down by a sweet elderly lady.  It's wonderfully simple, budget-friendly, and made with everyday ingredients you likely already have on hand. Instead of traditional vegetable shortening, I opt for coconut oil for a subtle richness, and swap cream cheese with tangy sour cream for a lighter touch.  The dough is easy to prepare, freezes beautifully, and is perfect for not making in large batches—so you're always ready for pie season.

Ingredients:

• 1¼ cups all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons sour cream (replacing cream cheese)
• ¼ cup coconut oil (instead of vegetable shortening)

Directions:

1.  In a medium mixing bowl, whisk together the flour, baking soda, and salt until well combined.

2.  Add the coconut oil and cut it into the flour mixture using a fork or knife until crumbly.

3.  Stir in the sour cream and gently mix until the dough begins to come together.

4.  Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 4 hours.

5.  When ready to use, roll out the dough and follow your favorite pie recipe.