This Coconut Flour Pie Crust makes it easy to enjoy a gluten free pie that is also low carb and keto friendly. There is even a paleo and vegan option. Simply add your favorite sweet or savory fillings.
Although baking with coconut flour can be challenging, I love it as an affordable gluten and grain free flour alternative. After initial success with muffins, pancakes and mug cakes, I ventured onto coconut flour cookies and the most delicious coconut flour banana bread.
And now for the holiday season I made a flaky pie crust with coconut flour. It took some experimenting, but it has held up well during a long series of pumpkin pie recipe tests.
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.
Add all ingredients to a food processor and close the lid. Then pulse repeatedly. Alternatively, use a pastry cutter stand mixer with paddle attachment to combine everything
Keep pulsing until the mixtures goes from wet sand texture to combining into a cohesive dough ball.
Pat the ball into a disc shape and chill for 20 mins in the fridge or in the freezer for 5 mins.
Place the dough disk between two large pieces of parchment paper. With a rolling pin roll out the dough 2 inches wider than your pie pan. Chill again for 5 minutes.
Remove one layer of parchment and invert dough over pie dish. Remove the other layer of parchment and guide the dough into the shape of the pan. With a small paring knife cut off any overhang.
Poke the coconut crust all over with a fork, even the sides. Then bake it for 15 minutes. Then its ready to be filled and baked again. Or let cool before adding no-bake filling.
Hint: 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.
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
I love that Violet even made a lattice on top of her (peach?) pie from the same dough
COCONUT FLOUR EBOOK
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 coconut flour recipes you'll love:
Coconut Flour Pie Crust Recipe
- ¾ cup coconut flour sifted
- 2 eggs or flax egg substitute*
- 6 tablespoons butter or solid coconut oil (81g)
- ¼ teaspoon sea salt
- Preheat the oven to 350°F/180°C.
- 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.
Pin Coconut Flour Pie Crust Recipe for later?
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.
Ghee, tallow, and lard are other possible butter substitutes for pie crusts.
Instead of eggs use flax egg substitute. It will be a little softer and not quite as flaky/crusty as you would normally expect from a crust.
Yes, coconut flour can be a great substitute for traditional flour, especially for those looking for gluten-free or low-carb options.
Coconut flour can be an excellent choice for pie crusts due to its low carb content and gluten-free properties. It provides a unique flavor and texture to the crust.
Typically, the ratio of coconut flour to egg is around ⅛ cup of coconut flour to one egg. This helps to achieve the desired consistency and binding in the crust.
The ratio of coconut flour to liquid is crucial in maintaining the right texture. Generally, it's advisable to use about ¼ to ⅓ cup of liquid for every ¼ cup of coconut flour, but this may vary depending on the specific recipe. Eggs and fat are better binders for coconut flour than milk or other liquid