Coconut Short Crust
|Butter||90 Gram (6 Tablespoons)|
|Grated dry coconut||6 Tablespoon|
|Flour||3⁄4 Cup (12 tbs)|
|Powdered sugar||4 Tablespoon|
Beat butter and sugar in a bowl.
Combine rest of the ingredients and add to the creamed mixture.
Lightly grease a pie dish with oil.
Pat the coconut mixture on the bottom and sides of the pie dish.
Prick all over with fork.
Chill for one hour.
Bake in a moderate oven(180°C)for 35 to 40 minutes.
Chill the crust thoroughly before filling the pie shell.