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