Pie Crust

4 cups flour of your choice (I use whole wheat)

1 cup butter or coconut oil

4 TBS milk of your choice

1 TBS coconut sugar (or sugar of your choice) or 1/2 tsp salt, optional (sugar for a sweet pie, salt for savory)

Mix together well until it holds together and doesn't crumble. If it crumbles, you will need to add a little more milk. If you are making a spiced pie (like apple or pumpkin) feel free to add in a bit of cinnamon as well. 

Separate into 2 balls. Spread into a pie pan, or roll out/shape into a circle (on top of a piece of waxed paper). Then gently pick up the waxed paper on one side and carefully roll towards the other side until your pie crust resembles a tube. You can then wrap in plastic wrap and store in the refrigerator or freezer until ready to use. When you are ready to bake your pie, simply remove the plastic wrap and gently roll back out until it is in a circle shape again. You should easily be able to pop it into a pie pan or top a pie with it at this point.