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Preheat oven to 450 F. Put coconut in blender conatainer; cover and run on speed 4 (or low) until coconut is finely grated. Set aside. Mix flour and salt in a medium bowl; cut in shortening with a pastry blender or two knives until the size of peas. Mix grated coconut with flour mixture. Sprinkle water over all; mix with a fork until dough holds together. Shape into a ball. Roll out and fit into a 10-inch pie pan; crimp edges. Prick bottom of shell with sharp-tined fork. Bake 12-15 minutes or until browned. Cool. |