No Roll Coconut Milk Pie Crust - cooking recipe

Ingredients

1/2 cup butter, melted but not hot
1 tablespoon sugar
1 teaspoon salt
1 3/4 cups all-purpose flour
3 tablespoons coconut milk (use the full fat kind)

Preparation

Mix ingredients together with a fork until just blended. Do not over mix. Do not use a mixer.
Dough should be soft but not sticky. If it is too stiff add more coconut milk. If it is too loose add a little more flour.
Since this is pressed it is more moist than rolled pie dough.
Press into 9 inch pie pan evenly. I start with the sides and work toward the center. Crimp the edges when you are done to make it pretty.
If you need it cooked. Poke with a fork all around to keep it from getting air bubbles. Bake at 375 for about 15 minutes or until golden brown.
NOTE: Sometimes I make the crust ahead of time and press into the pan and freeze or refrigerate so they are ready to go when I need them. I often freeze them in the pan when I am using them for fruit pies so the filling cooks without the crust burning or getting soggy.