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by Regina | Leelalicious 23 Comments
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This Coconut Flour Pie Crust makes it easy to enjoy a gluten free pie that is also low carb and keto friendly. There is even a paleo and vegan option. Simply add your favorite sweet or savory fillings.
Although baking with coconut flour can be challenging, I love it as an affordable gluten and grain free flour alternative. After initial success with muffins, pancakes and mug cakes, I ventured onto coconut flour cookiesand the most delicious coconut flour banana bread.
And now for the holiday season I made a flaky pie crust with coconut flour. It took some experimenting, but it has held up well during a long series of pumpkin pie recipe tests.
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Jump to:
- Ingredients
- Directions
- Variations
- Pie Filling Recipes:
- Tools
- Readers' Reviews
- Pictures from Readers
- COCONUT FLOUR EBOOK
- Related
- Coconut Flour Pie Crust Recipe
- FAQs
Ingredients
- coconut flour
- eggs- orflax egg substitute
- butter - or solid coconut oil, ghee
- sea salt
- sugar - or granulated sugar-free sweetener; optional. I don't find it to be absolutely necessary
See recipe box below for details.
Directions
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.
Add all ingredients to a food processor and close the lid. Then pulse repeatedly. Alternatively, use a pastry cutter stand mixer with paddle attachment to combine everything
Keep pulsing until the mixtures goes from wet sand texture to combining into a cohesive dough ball.
Pat the ball into a disc shape and chill for 20 mins in the fridge or in the freezer for 5 mins.
Place the dough disk between two large pieces of parchment paper. With a rolling pin roll out the dough 2 inches wider than your pie pan. Chill again for 5 minutes.
Remove one layer of parchment and invert dough over pie dish. Remove the other layer of parchment and guide the dough into the shape of the pan. With a small paring knife cut off any overhang.
Poke the coconut crust all over with a fork, even the sides. Then bake it for 15 minutes. Then its ready to be filled and baked again. Or let cool before adding no-bake filling.
Hint: 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.
Variations
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.
Pie Filling Recipes:
- Peanut Butter Cream Pie Filling
- Pumpkin Filling
- Almond Custard Filling
I love my Cuisinart food processor!
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 flair.
Readers' Reviews
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
I love that Violet even made a lattice on top of her (peach?) pie from the same dough
COCONUT FLOUR EBOOK
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 canget a copy of it HERE!
More coconut flour recipes you'll love:
- Best Coconut Flour Bread Recipe - paleo, low carb, keto
- Coconut Flour Shortbread Cookies - Slice and Bake - VIDEO
- Coconut Flour Banana Muffins
- Coconut Flour Scones
Coconut Flour Pie Crust Recipe
4.56 from 18 votes
This Coconut Flour Pie Crust makes it easy to enjoy a gluten free pie that is also low carb and keto friendly. There is even a paleo and vegan option. Simply add your favorite sweet or savory fillings.
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chill Time 25 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 8 -12
Calories 92 kcal
Ingredients
- ¾ cup coconut flour sifted
- 2 eggs or flax egg substitute*
- 6 tablespoons butter or solid coconut oil (81g)
- ¼ teaspoon sea salt
Instructions
Preheat the oven to 350°F/180°C.
Add ¾ cup coconut flour, 2 eggs (or flax egg), 6 tablespoons butter, and ¼ 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.
Notes
*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 ½ 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
Nutrition
Nutrition Facts
Coconut Flour Pie Crust Recipe
Amount per Serving
Calories
92
% Daily Value*
Fat
7
g
11
%
Saturated Fat
5
g
25
%
Cholesterol
42
mg
14
%
Sodium
125
mg
5
%
Potassium
10
mg
%
Carbohydrates
4
g
1
%
Fiber
3
g
12
%
Sugar
1
%
Protein
2
g
4
%
Vitamin A
215
IU
4
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Flour Pie Crust
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FAQs
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.
Ghee, tallow, and lard are other possible butter substitutes for pie crusts.
Can this be made a Vegan Pie Crust?
Instead of eggs use flax egg substitute. It will be a little softer and not quite as flaky/crusty as you would normally expect from a crust.
Can you replace flour with coconut flour?
Yes, coconut flour can be a great substitute for traditional flour, especially for those looking for gluten-free or low-carb options.
What type of flour is best for pie crust and why?
Coconut flour can be an excellent choice for pie crusts due to its low carb content and gluten-free properties. It provides a unique flavor and texture to the crust.
What is the ratio of coconut flour to egg?
Typically, the ratio of coconut flour to egg is around ⅛ cup of coconut flour to one egg. This helps to achieve the desired consistency and binding in the crust.
What is the ratio of coconut flour to liquid?
The ratio of coconut flour to liquid is crucial in maintaining the right texture. Generally, it's advisable to use about ¼ to ⅓ cup of liquid for every ¼ cup of coconut flour, but this may vary depending on the specific recipe. Eggs and fat are better binders for coconut flour than milk or other liquid
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Reader Interactions
Comments
Josianne Grenier
Hi! I gave a question. The butter on the recipe is it Ice cold or not ? It's not mentions un tour recipe.
Reply
Jennifer @ Leelalicious
Hi Josianne! It should be butter from the fridge, which will help make a flakier crust.
Reply
Cathy Raybuck
Good morning. I want to try your pie crust but I’m curious what to do if you want to bake a pie like ( pumpkin) rather than bake the crust and then fill it?!
Reply
Regina | Leelalicious
Hi Cathy, I have used this crust recipe many times for pumpkin pie. It is best to pre-bake the crust for 15 minutes. Then let it cool before adding the pumpkin pie filling and baking again. Without pre-baking the bottom of the crust doesn't fully bake through because of the high liquid amount in pumpkin pie filling. If the edges of the crust darken too soon when baking the filling, you can cover them with foil.
Reply
Anastasia B
¾ c of flour with 2 eggs & 6 tbsp of butter, is that a mistake? I followed directions to a T and got a crumbly mess. Seems like WAY too much egg & butter for only ¾ c of coconut flour.Reply
Regina | Leelalicious
I am sorry this didn't work out for you. But yes these measurements are correct. Coconut flour is very different from any other flour in that it absorbs a lot of liquid. In cake/muffins recipes you'll need as much as 4 eggs for 1/2 cup of coconut flour even. If yours ended up crumbly, I wonder if you maybe overmeasured the flour. Was it maybe too compacted in the measuring cup? Also if the dough doesn't come into a ball as in my pictures and video, sometimes it can be saved by simply pressing the dough into the pie pan. The warmth of your hands should melt the butter a bit and make everything stick together better.
Reply
Vera
Hi!!
The crust which I mixed 1 tbsp of butter and used olive oil for remaining tastes great!! Just tried bit if the crust and yummy, used 2 flax eggs however did add a bit more coconut flour because it was a bit wet. Just worked w it and shaped it into the pan!! In oven for 15 minutes, cooled a bit and added my fried veg with cheese, then the egg and milk mixture. Baked for 25 minutes as I used 2 eggs and about 2/3 milk Just worked with what I had.
It was fun to do it, thanks so much!!! Now I have a nice i expensive lunch fir my daughter, husband and myself!! Along with a side salad!!Reply
Jennifer @ Leelalicious
Hi Vera, thank you for the update on your quiche! It sounds delicious.
Reply
Vera
Im really excited for this recipe.Thank you.
Today, am using olive oil and butter Hope it works.
Going to make a quiche...?
Thanks so much.
Vera.Reply
EG
Not good, sooo so dry and no sweetener. YUCK. This would work for someone who has COVID and no taste buds.Reply
Regina | Leelalicious
As mentioned in the notes, you can add sweetener to the crust if preferred for a sweet filling. Without that it is more versatile and can be used for savory pies too.
I am sorry it turned out dry for you. How did you measure the coconut flour? Did you weigh it? If not, did you make sure not to dip the measuring cup in the flour? This compresses it and you may end up with way too much, which would result in a dry dough.Reply
Jamie
So you’re crust tasted good, but your portions can’t be correct and where are you getting your nutrition information from because in fitnesspal putting in this recipe exactly how you have it my crust wouldn’t go lower than 10grams. Also I didn’t even have enough crust to fill my entire 9inch pie pan. It was extremely hard to roll out without separating even with xanthum gum, I also used flax egg.
Reply
Regina | Leelalicious
I recently got a new nutrition info tool so I redid the calculation. I assume you are talking about the carb count? It went up a little with new info. If made with regular eggs it is 6g if making 8 slices, and 4g for 12 slices. Using flax eggs, it is 7 and 5g for 8 and 12 slices.
I've used this crust recipe in both 8 and 9-inch pans without a problem. If rolling out is too difficult, I noticed that the dough can also just be spread out and then pressed into the pan by hand. There are pics of that method in my chocolate version of this crust https://leelalicious.com/gluten-free-chocolate-pie-crust/Reply
Constanza
Your recipe is amazing! Thank you. ☺️
Reply
Lexy
Oh my goodness!!! My crust just out of the oven and it looks gorgeous!! I found that if I transferred the crust with surran wrap, I was able to crimp the edges!! They look so nice. Before I went gluten free I've never made such a beautiful crust! Thank you, thank you, thank you!!!
Reply
LISA A JURCZYK
How do you get the dough off of the parchment paper in one piece?! Moving along nicely until that step.Reply
Regina
For me it only worked when freezing the dough again after rolling. But even if you have some tearing issues, the dough can easily be pushed back together and sealed with the warmth of your hands
Reply
EB
I was so excited to try this recipe, as my daughter has a gluten sensitivity, but although I followed it to a T, my crust ended up very dry and crumbly 🙁
Reply
Regina
So sorry to hear it didn't work out as expected. Did you weigh the coconut flour? Or make sure to loosely spoon it into the measuring cup? Dipping a measuring cup into the flour directly compacts it and you end up with too much of it. This could be the reason for the dry crumbly texture.
Reply
Annette
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!Reply
Noemi Lambert
If you were to use this recipe for a quiche would you bake it for 15 then bake the quiche or just slightly bake it ...?????
So wanting to try this recipe just not sure how long to bake it with quiche filling
Reply
Regina
I would pre-bake for 15 mins. I made pumpkin pie with this pre-baked shell that needed 40-50 mins of baking. I think a quiche would take a similar amount of time.
Reply
Konrad Braun
As one who has gluten sensitivities and yet loves pies, I greatly appreciate this gluten free recipe!Reply
