This easy Coconut Flour Pie Crust makes it relatively easy to enjoy gluten free pie that is also low carb. There is even a paleo and vegan option.
And then, just add your favorite sweet fruit or custard-based filling or savory filling, and voila: You got yourself a coconut flour crusted pie!
This is the year I am taking up all the coconut flour challenges. I used to manage only muffins at first, and a little later I added pancakes and mug cakes.
Coconut flour can be tricky to get right, so I always figured anything else just couldn't be made from coconut flour. But I press on - always - to expand my horizon of what recipes are possible.
So this year I already made chewy coconut flour cookies and the most delicious coconut flour banana bread.
And now - just in time for the holiday season - I decided to also tackle a pie crust made with coconut flour. It took some experimenting, but it has held up well to a long series of pumpkin pie recipe tests.
I love how flaky it turned out!
How to Make Pie Crust with Coconut Flour
Making this recipe is super easy - just like a regular crust. All you need to do is combine coconut flour, eggs, butter, and a little sea salt.
For sweet pies you could add some sugar or granulated sugar-free sweetener (just a tablespoon or 2) but I didn't find sugar to be absolutely necessary.
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Which tool should I use to combine the ingredients?
I used a food processor to make the dough. I've come to absolutely love mine and use it almost daily. I always use it when making regular pie dough because it makes the whole process so quick and easy and it proved to do the same for this coconut pie crust as well.
Of course you could also use a pastry cutter if that is all you have or prefer to use. I stand mixer with paddle attachment might also work.
Add all the ingredients to the bowl and close the lid. Then pulse repeatedly.
At first, the ingredients will combine into crumbles that resemble wet sand. Keep going just a bit longer until most of the crumbles combine to form a dough ball.
Pat the ball into a disc shape and chill for 20 mins in the fridge. You can wrap it in plastic wrap, but I don't find it's necessary. I just place it on a plate. Or speed up the process by placing the disc in the freezer for 5 mins. Continue reading below for instructions how to roll out the dough.
How to Make Pie Crust without Butter
You can substitute the butter in this coconut flour pie crust recipe with coconut oil.
For a paleo crust I prefer to use coconut oil that is solid like butter. So if your kitchen is very warm and your coconut oil is liquid at room temperature, then you need to place the coconut oil in the fridge to solidify.
And if you can have and enjoy ghee, then that is a delicious and suitable substitute as well.
Can I turn this recipe into a Vegan Pie Crust?
Now that you know that the butter in this recipe can be replaced with a dairy-free option, you might wonder if this pie crust made with oil can also be made vegan.
In one of my recipe tests I replaced the eggs with flax egg substitute. The prebaked crust came out beautiful, though a little softer than the version made with eggs.
Once I filled the vegan pie crust and baked it again, it still held up well. But it wasn't quite as flaky/crusty as you would normally expect from a crust.
So I am leaving it up to you. In essence, yes you can make a vegan coconut flour pie crust but don't expect it to be very 'crusty'.
How to roll out Coconut Flour Pie Crust
The dough is too sticky to roll out just on the counter. You could just add the mixture to the pie pan directly and use your hands or the bottom of a glass to spread out and flatten the dough into the the shape of your pan.
If you prefer rolling, I recommend chilling the dough disc, place it between two large pieces of parchment paper.
With your rolling pin (an empty wine bottle can be used in a pinch) roll out the dough until its diameter is about 2 inches wider than the pan you are using. I have a 9-inch pan so I rolled out the dough to 11 inches in diameter.
Now chill the rolled out coconut flour pastry once more in the fridge for 5 mins. This is an important step! Whenever I tried to skip it, this grain free pie crust would rip as soon as I tried to transfer it to the baking pan. Which we do not want to happen!
After chilling in the refrigerator, remove one layer of parchment and invert the gluten free pie dough over your baking dish. Remove the other layer of parchment and work quickly to mold the dough into the shape of the pan.
With a small paring knife cut off any overhang. Then use the warmth of your hands to smoothen out the rough edges.
Poke the coconut crust all over with a fork, even the sides. Then bake it for 15 minutes.
This cook time is the same no matter whether you are adding a no-cook filling or are going to add a filling that also needs to bake. Pre-bake the shell by itself first to ensure that it comes out crusty and flaky, and doesn't turn soggy from a filling.
When making a quiche or any other recipe that bakes for a long time, you can cover the edges with foil or a shield to avoid burning them.
Coconut Flour Chocolate Crust
If you are looking for a low carb chocolate crust, check out this recipe. It's coconut flour chocolate crust that is very similar to this recipe. It is deliciously chocolatey and just a little bit sweet. It's the perfect base for keto desserts like my peanut butter pie.
Delicious Filling Recipes:
Items I used to make this Low Carb Pie Crust
I love my Cuisinart kitchen machine! Aside from this gluten free pie crust recipe I use it for so many things from nice cream to nut butters and even for shredding vegetables.
Whenever my reusable silicone baking mats aren't an option, I always fall back on parchment paper. Nothing sticks, it can be composted and of course I re-use it for baking afterwards.
Thanks to the heavy weight of this marble rolling pin it flattens and rolls out keto pie crust and other doughs almost by itself.
I love this fluted edge pan because it eliminates any need for crimping fancy crust edges. The waviness gives it enough fancy flair.
This is a great crust! I've used it for both cheesecakes and pot pies. It's a delicious, versatile, inexpensive crust to make. - Lavender
Love this crust! So easy to work with. - Leanne
Brilliant crust but also added half teaspoon of xanthan gum to hold pastry together… Used it to make a savoury pie! Will definitely make again! Thank you! - Annette
Pictures from Readers who have tried this recipe
I love that Violet even made a lattice on top of her (peach?) pie from the same dough
COCONUT FLOUR EBOOK
As you might have gathered from this post that I love cooking and baking with coconut flour – simply because it is a healthier alternative to other flour. Which is why I wrote an eBook dedicated to all things coconut flour.
If you are wondering how to use coconut flour and want more tried and tested recipe you can get a copy of it HERE!
More delicious recipes you'll love
- Coconut Flour Bread Recipe
- Pumpkin Mug Cake
- Coconut Flour Shortbread Cookies
- Coffee Cake Muffins
- Gluten Free Chocolate Pie Crust
- Coconut Flour Banana Muffins
- Coconut Flour Scones
Coconut Flour Pie Crust - low carb, gluten free
- ¾ cup (96g) coconut flour sifted
- 2 eggs or flax egg substitute*
- 6 tablespoons butter (85g) or coconut oil (81g) solid
- ¼ teaspoon sea salt
- Preheat the oven to 350° F.
- Add ¾ cup coconut flour, 2 eggs (or flax egg), 6 tablespoons butter, and ¼ teaspoon salt to the bowl of a food processor. Close the lid and pulse until the ingredients combine to form a ball.
- Pat the dough ball into a flat disc and transfer it to the fridge. Leave it these for about 20 mins or freeze for 5 mins.
- Place the chilled disc between 2 sheets of parchment paper and roll out evenly to about 11 inches in diameter.
- Place the rolled out dough in the fridge again for about 5 mins. Then remove one layer of parchment and flip the rolled out crust over into a 9-inch pie pan.
- Remove the other layer of parchment and gently push the crust into shape in the baking pan. Using a small paring knife cut off any overhang and smooth out the cut edge with the warmth of your fingers.
- Poke the crust with a fork all over the bottom and the sides. Then pre-bake the crust for 15 mins in the oven.
- Pull out and fill with your favourite filling, then bake again if required.
¾ c of flour with 2 eggs & 6 tbsp of butter, is that a mistake? I followed directions to a T and got a crumbly mess. Seems like WAY too much egg & butter for only ¾ c of coconut flour.
Regina | Leelalicious
I am sorry this didn't work out for you. But yes these measurements are correct. Coconut flour is very different from any other flour in that it absorbs a lot of liquid. In cake/muffins recipes you'll need as much as 4 eggs for 1/2 cup of coconut flour even. If yours ended up crumbly, I wonder if you maybe overmeasured the flour. Was it maybe too compacted in the measuring cup? Also if the dough doesn't come into a ball as in my pictures and video, sometimes it can be saved by simply pressing the dough into the pie pan. The warmth of your hands should melt the butter a bit and make everything stick together better.
The crust which I mixed 1 tbsp of butter and used olive oil for remaining tastes great!! Just tried bit if the crust and yummy, used 2 flax eggs however did add a bit more coconut flour because it was a bit wet. Just worked w it and shaped it into the pan!! In oven for 15 minutes, cooled a bit and added my fried veg with cheese, then the egg and milk mixture. Baked for 25 minutes as I used 2 eggs and about 2/3 milk Just worked with what I had.
It was fun to do it, thanks so much!!! Now I have a nice i expensive lunch fir my daughter, husband and myself!! Along with a side salad!!
Jennifer @ Leelalicious
Hi Vera, thank you for the update on your quiche! It sounds delicious.
Im really excited for this recipe.Thank you.
Today, am using olive oil and butter Hope it works.
Going to make a quiche...?
Thanks so much.
Not good, sooo so dry and no sweetener. YUCK. This would work for someone who has COVID and no taste buds.
Regina | Leelalicious
As mentioned in the notes, you can add sweetener to the crust if preferred for a sweet filling. Without that it is more versatile and can be used for savory pies too.
I am sorry it turned out dry for you. How did you measure the coconut flour? Did you weigh it? If not, did you make sure not to dip the measuring cup in the flour? This compresses it and you may end up with way too much, which would result in a dry dough.
So you’re crust tasted good, but your portions can’t be correct and where are you getting your nutrition information from because in fitnesspal putting in this recipe exactly how you have it my crust wouldn’t go lower than 10grams. Also I didn’t even have enough crust to fill my entire 9inch pie pan. It was extremely hard to roll out without separating even with xanthum gum, I also used flax egg.
Regina | Leelalicious
I recently got a new nutrition info tool so I redid the calculation. I assume you are talking about the carb count? It went up a little with new info. If made with regular eggs it is 6g if making 8 slices, and 4g for 12 slices. Using flax eggs, it is 7 and 5g for 8 and 12 slices.
I've used this crust recipe in both 8 and 9-inch pans without a problem. If rolling out is too difficult, I noticed that the dough can also just be spread out and then pressed into the pan by hand. There are pics of that method in my chocolate version of this crust https://leelalicious.com/gluten-free-chocolate-pie-crust/
Your recipe is amazing! Thank you. ☺️
Oh my goodness!!! My crust just out of the oven and it looks gorgeous!! I found that if I transferred the crust with surran wrap, I was able to crimp the edges!! They look so nice. Before I went gluten free I've never made such a beautiful crust! Thank you, thank you, thank you!!!
LISA A JURCZYK
How do you get the dough off of the parchment paper in one piece?! Moving along nicely until that step.
For me it only worked when freezing the dough again after rolling. But even if you have some tearing issues, the dough can easily be pushed back together and sealed with the warmth of your hands
I was so excited to try this recipe, as my daughter has a gluten sensitivity, but although I followed it to a T, my crust ended up very dry and crumbly 🙁
So sorry to hear it didn't work out as expected. Did you weigh the coconut flour? Or make sure to loosely spoon it into the measuring cup? Dipping a measuring cup into the flour directly compacts it and you end up with too much of it. This could be the reason for the dry crumbly texture.
Brilliant crust but also added half teaspoon of xanthan gum to hold pastry together... Used it to make a savoury pie! Will definitely make again! Thank you!
If you were to use this recipe for a quiche would you bake it for 15 then bake the quiche or just slightly bake it ...?????
So wanting to try this recipe just not sure how long to bake it with quiche filling
I would pre-bake for 15 mins. I made pumpkin pie with this pre-baked shell that needed 40-50 mins of baking. I think a quiche would take a similar amount of time.
As one who has gluten sensitivities and yet loves pies, I greatly appreciate this gluten free recipe!