Coconut Pie Crust - cooking recipe

Ingredients

2 c. flaked coconut, lightly toasted
1/4 c. flour
1/4 c. butter

Preparation

Roll into about 11-inch circle.
Cut into 1/2-inch strips. Moisten edge of pie crust with water.
Lay half of strips across filling, spacing them about 3/4 inch apart.
Repeat procedure with remaining strips, arranging in opposite direction.
Press strips to edge of bottom pastry and trim even with overhanging edge of bottom pastry.
Fold the 3/4-inch overhang and strips under, pressing firmly so edge of pastry is even with rim of pie plate.