Phyllo Dough Pie Crust

7		phyllo doughs
1  tablespoon		Nutiva Organic Extra Virgin Coconut Oil

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Brush a 9-inch pie plate with coconut oil.
Work with one phyllo sheet at a time, and cover the remaining sheets with plastic wrap.
Lay one phyllo sheet in the pie plate with the edges hanging over the side.
Brush the sheet with oil.
Repeat, layering the remaining sheets in the pie plate, placing them so that the entire bottom of the pie plate is covered, and all edges of the pie plate are covered as well.

Have a small dish of cold water handy. Wet you fingers, and fold the hanging edges of the phyllo dough inward, and press them along the edge of the pie plate to make a nice edging.
Continue wetting your fingers as needed so that the phyllo dough does not crumble.