Butter adds flavor to this pie crust, the coconut oil makes it light and flaky, and the shortening gives it body. It's just about perfect.

⅓ cup butter

¼ cup coconut oil

2 tablespoons trans fat-free shortening 2-¼ cups flour

1 tablespoon sugar

½ teaspoon salt

2 tablespoons milk

2 to 3 tablespoons cold water

1. In medium bowl, combine butter, coconut oil, and shortening with 1 tablespoon flour. Beat until combined; place in refrigerator for 20 minutes. Meanwhile, in large bowl, combine remaining flour, sugar, and salt and mix well.

2. When butter mixture has chilled, cut into pieces over flour mixture. Using a pastry blender or two knives, cut butter mixture into flour mixture until particles are fine. Sprinkle milk over mixture, tossing with fork. Then add enough water, tossing with fork, until particles just come together when pressed with fingers.

3. Form into a ball and flatten slightly. Wrap in plastic wrap and chill for at least 1 hour. When ready to bake, divide dough in half. On lightly floured surface, roll each half to a 12” circle. Ease gently into 9” pie plate, press down, and flute edges. For single crust pie, prick crust with fork and bake at 425°F for 10 to 12 minutes or until lightly browned. For double crust pie, follow directions in recipe.

Purchased Pie Crusts

Read labels carefully if you choose to use purchased, premade pie crusts. Not all labels currently have trans fat information, so look for the words “hydrogenated” or “partially hydrogenated” in the list of ingredients. Some manufacturers have switched to lower trans fat oils and fats; they may still contain some trans fat.