Flakey Okara Pie Crust

This pastry is super easy to make in a food processor, but you can also make it by hand.

INGREDIENTS

Makes enough for two 9-inch or 10-inch single crust pies.

• 1/3 cup okara flour
• 1 cup plus 1 Tablespoon all-purpose flour
• 2 teaspoons sugar
• Rounded 1/2 teaspoon salt
• 1/2 cup refined coconut oil, solid at room temperature
• 5 1/2 to 6 1/2 Tablespoons ice water

INSTRUCTIONS

To make in a food processor:

1. Combine okara flour, all-purpose flour, sugar, and salt in the processor bowl and pulse to mix.
2. Add coconut oil in spoonful size pieces. Pulse until the larger pieces of coconut oil are the size of lentils with a few peas.
3. Add the lesser amount of the water and pulse until the dough looks like loose crumbs - it should not be cohesive, but it should stick together when pinched with your fingers. Add a little more water if necessary. It should look rough and not smooth.

To make by hand:

1. Combine okara flour, all-purpose flour, sugar, and salt in a medium bowl and whisk to blend.
2. Add coconut oil in spoonful size pieces and cut it into the flour mixture with a pastry cutter or two knives, tossing the pieces with the flour mixture to coat and separate them, until the larger pieces are the size of lentils with a few small peas.
3. Add the lesser amount of the water and mix until the dough looks like loose crumbs - it should not be cohesive, but it should stick together when pinched with your fingers. Add a little more water if necessary. It should look rough and not smooth.

4. Dump the mixture on a sheet of parchment paper and press it into a thick rectangular patty. Roll between pieces of parchment paper to a thickness of about 1/4 inch. Fold in thirds and roll out into a round or whatever shape you need, a scant 1/8 inch thick.

Use for pies or tarts or turnovers - as you would any flakey pastry!