Baked Paleo Pie Crust in Pie Pan

Coconut Flour Pie Crust

This 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.

Course Dessert
Cuisine American
Keyword Coconut Flour Pie Crust
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 25 minutes
Total Time 30 minutes
Servings 8 -12
Calories 70 kcal
Author Regina


  • 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


  1. Preheat the oven to 350° F.
  2. Add all ingredients to the bowl of a food processor. Close the lid and pulse until the ingredients combine to form a ball.
  3. Pad the dough ball into a flat disk and chill in the fridge for about 20 minutes or in the freezer for 5 minutes.
  4. Place the chilled disc between 2 sheets of parchment paper and roll out evenly to about 11 inches in diameter.
  5. Place the rolled out dough in the fridge one more time for about 5 minutes, then remove one layer of parchment and flip the rolled out crust over into a 9-inch pie pan.
  6. Remove the other layer of parchment and gently push the crust into shape in the pie pan. Using a small paring knife cut off any overhang and smooth out the cut edge with the warmth of your fingers.
  7. Poke the crust with a fork all over the bottom and the sides. Then pre-bake the crust for 15 minutes in the oven.
  8. Pull out and fill with your favourite filling, then bake again if required.

Recipe Notes

*keep in mind that pie crust made with flax egg substitute will not be crusty/flaky after filling

1. Sweetener - I don't add any 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 granulated sweetener to the other ingredients when making the dough.

2. Coconut Oil - When substituting coconut oil for butter in this healthy pie 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. Rolling Out - This pie crust recipe might fit a range of pie pan sizes from 7 to about 10 inches. When rolling out the dough make it at least 2 inches wider in diameter than the size of your pie pan. Example: I used a 9-inch pan and rolled out to 11 inches in diameter

5. Rolling Pin - If you don't have a rolling pin, an empty (wine) bottle with flat sides will do the trick.

6. Chilling Twice - Chilling the pie dough one more time after rolling is important. Otherwise it rips much too easy when trying to transfer it to the pie pan.

7. Pie Pan - I like using a pie pan with fluted edges because it looks super fancy and eliminates any need for creating crimped edges.

8. Nutrition facts are calculated for 1 out of 12 slices without any filling

Nutrition Facts
Coconut Flour Pie Crust
Amount Per Serving
Calories 70 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Cholesterol 43mg14%
Sodium 106mg4%
Carbohydrates 1.3g0%
Fiber 0.8g3%
Sugar 0.2g0%
Protein 1.3g3%
* Percent Daily Values are based on a 2000 calorie diet.