Home Food Coconut Flour Pie Crust

Coconut Flour Pie Crust

Coconut Flour Pie Crust

This coconut flour pie crust is flakey, buttery and comes in savory and a dessert version. It’s perfect for any diet with only 3 main ingredients! Paleo, keto, low carb and even gluten free to to the nut free flour used. Make this for dinner or even your favorite holiday dessert!

Jump to Recipe

coconut flour pie crust

I made my first keto pie crust with my no bake cheesecake then a baked version in my quiche recipe. But, after knocking coconut flour tortillas out of the park it was time for a coconut flour pie crust. It was super easy to make but it did take a little time and attention. Just like real pie crust you have to mold it and shape it. Yet, for the beginner baker I don’t think you’ll have much of a problem. I will include a video and step by step instructions to make this recipe as easy to follow as possible!

How To Make A Pie Crust With Coconut Flour

As mentioned above, this recipe really is only 4 ingredients. That’s if you want a plain savory version. For a more dessert-like as you see in the photos the addition of a little cinnamon will go a long way.

You can use a spatula or spoon but a food processor will make this recipe really quick for you with little effort.

Add in all of your ingredients needed:

  • Coconut flour
  • Eggs
  • Cold unsalted butter
  • Salt
  • Cinnamon (optional)

Next, you will create a dough with this. Yes, coconut flour dough! In which you will need to place in between sheets of parchment paper and roll out. Not too thinly but the thickness of a standard pie crust.

This crust will break. But, as in the video you can and will have to shape it to the pie baking dish. There is work involved but it’s easy, trust me.

Once all the sides are molded and you’ve pressed the bottom in bake the coconut flour pie crust for 10 minutes in the oven. Lastly, fill it with whatever you’d like and enjoy!

Helpful Recipe Tips

  • You only need the bottom portion when rolling out the dough. The sides will crack and you’ll have to replace them anyway so just roll thin and wide enough to fill the bottom of the pie dish.
  • Make sure butter is cold. The butter being cold is an essential part of the crust being moldable.
  • Savory or dessert? You can have both. If you want a savory crust skip the cinnamon. For a sweeter crust add sweetener I suggest no more than 2-3 tablespoons.

coconut flour pie crust

What Kind Of Pie Filling To Use

You can make any pie filling that you’d like from:

  • Pecan Pie
  • Pumpkin Pie
  • Chicken Pot Pie
  • Quiche 

If you’re not low carb or keto your options are limitless.

Freeze For Later

You can make this pie crust ahead of time. Simply make it and seal it in a bag, then place it in the freezer for whenever you’re ready for a pie. Make the night prior and place in the refrigerator for the next day.

Recipes You’ll Love

coconut flour pie crust

Print

Coconut Flour Pie Crust

This coconut flour pie crust is flakey, buttery and comes in savory and a dessert version. It's perfect for any diet with only 3 main ingredients! Paleo, keto, low carb and even gluten free to to the nut free flour used. Make this for dinner or even your favorite holiday dessert!
Course Side Dish
Cuisine American
Keyword coconut flour pie crust
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 slices
Calories 83.1kcal

Equipment

  • Food Processor

Ingredients

  • 3/4 cup coconut flour
  • 2 large eggs
  • 1/2 cup cold unsalted butter
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon optional
  • 1 teaspoon vanilla extract optional

Instructions

  • In a food processor add all ingredients and mix well until dough forms
  • Pull out of processor and knead the dough a little into a ball
  • Preheat oven to 350°F
  • Place between 2 sheets of parchment paper and roll out. Wide enough to cover the bottom of the pie dish because the other parts will just break off.
  • After you press the bottom in start pressing on the sides. You will have to mold it into the dish but it presses together easily and stays there.
  • After pressing evenly around such as in video you can crimp or fork the edges of the pie crust. If using a fork, have a bowl of coconut oil to dip it in to keep the pie from sticking to the fork. Don't press super hard.
  • Bake for 10 minutes and make the pie of your choice. Or don't bake it and freeze for later.

Notes

Helpful Recipe Tips

  • You only need the bottom portion when rolling out the dough. The sides will crack and you’ll have to replace them anyway so just roll thin and wide enough to fill the bottom of the pie dish.
  • Make sure butter is cold. The butter being cold is an essential part of the crust being moldable.
  • Savory or dessert? You can have both. If you want a savory crust skip the cinnamon. For a sweeter crust add sweetener I suggest no more than 2-3 tablespoons.

Nutrition

Calories: 83.1kcal | Carbohydrates: 3.1g | Protein: 1.6g | Fat: 7.2g | Saturated Fat: 4.5g | Trans Fat: 0.2g | Cholesterol: 38.6mg | Sodium: 19.8mg | Fiber: 1.9g | Sugar: 0.4g

The post Coconut Flour Pie Crust appeared first on Sugarless Crystals.

Leave a Reply

Your email address will not be published.