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.
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 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
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