The consistency of the coconut oil is key in this recipe; you want it to be soft, but not liquid. If it's summer time, your coconut oil is likely liquid at room temperature. Simply place it in the fridge until is firms up enough so that it is scoop-able (but not liquid). Don't be alarmed by the amount of liquid which may come through the pastry while baking, this is normal. If your berries are particularly tart, add about 2 tbsp more of cane sugar to the berry mixture.
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