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!
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.
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
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
This easy Coconut Flour Pie Crust makes it possible to enjoy gluten free pie that also is low carb. There is even a paleo and vegan option. Add your favorite fillings to this delicious flaky crust.
- 3/4 cup (96g) coconut flour sifted
- 2 eggs or flax egg substitute*
- 6 tablespoons butter (85g) or coconut oil (81g) solid
- 1/4 teaspoon sea salt
Preheat the oven to 350° F.
Add 3/4 cup coconut flour, 2 eggs (or flax egg), 6 tablespoons butter, and 1/4 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.
*keep in mind that making the crust with flax eggs will not be crusty/flaky after filling
Net carbs per slice (excluding filling): 1g
1. Sweetener - I don't add any sugar or sweetener to my pie crust, even if I use it for a sweet pie. But if you prefer you can add 1-2 tablespoons of sugar or granulated sweetener to the other ingredients to make a sweet dough. In that case 1/2 teaspoon of vanilla is also a great addition.
2. Coconut Oil - When substituting coconut oil for butter in this healthy crust recipe, I like it to be solid just like butter from the fridge would be.
3. Pastry Cutter - A pastry cutter can also be used to combine the ingredients into a dough. Work them until the crumbles look like wet sand, then use your hands to push them together into a disc shape.
4. Roll Out - This crust recipe fits a range of baking pan sizes from 7 to about 10 inches. Roll out the dough until it is at least 2 inches wider in diameter than the size of your dish. Example: I used a 9-inch pan and rolled out to 11 inches in diameter
5. Rolling Pin - an empty (wine) bottle works well as a substitute for this kitchen tool.
6. Chilling Twice - Chilling the dough one more time after it's rolled out is important. Otherwise it rips much too easy when trying to transfer it to the baking dish.
7. Pie Pan - I like using a pan with fluted edges because it looks super fancy and eliminates any need for creating crimped edges.
8. Nutrition facts are calculated based on 1 serving being 1 out of 12 slices without any pie filling