Baked Paleo Pie Crust in Pie Pan

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.

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 | Leelalicious


  • 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 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.

  3. 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.

  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 again for about 5 mins. 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 baking 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 mins in the oven.

  8. Pull out and fill with your favourite filling, then bake again if required.

Recipe Notes

*keep in mind that making the crust with flax eggs will not be crusty/flaky after filling

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.

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

Nutrition Facts
Coconut Flour Pie Crust - low carb, gluten free
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.