When is the confectioners sugar added...whisked into the flour mix or creamed with the cane sugar and butter/oil? Also, should the coconut oil be...

I have a pâté brisèe recipe that instructs to cream the butter and confectioners' sugar in order to dissolve it, it prevents it from melting in the heat of the oven and overspreading/overbrowning. Coconut oil is difficult to get to the right consistency for creaming, though. It should be pliable but cool. its really a terrible fat for creaming, but I suppose dairy-free dieters are limited. Good luck and let us know how it goes.

I consider the confectioners sugar a dry ingredient in this recipe and whisk it into the flour mix. The coconut oil MUST be solid, but not frozen. I suggest putting it in the fridge to solidify but do not allow it to get too cold. Good Luck.

It instructs to "stream" it in during step 2.