This coconut flour pie crust recipe is perfect for low carb-ers, gluten intolerant, and those with a nut allergy.
Because no one, NO ONE! Should have to be without a buttery pie crust. And this recipe is here to fill that void in your heart!
Whether you want to bake a pie, quiche, or tart, this recipe is here to cradle whatever deliciousness you have in mind. NUT FREE and paleo, this keto pie crust is full of baking inspiration!
Ready to take your pie game to the next level? Grab your pan and let’s get baking!
NOTE: If you’re looking for a more traditional crust, check out my low carb pie crust recipe which uses almond flour instead. Coconut flour has a strong coconut taste and a much different texture than wheat. That said, this is a delicious option for those with a nut allergy.
I’ll be the first to admit that coconut flour is not the easiest to bake gluten-free/low carb desserts with…
It’s very dry, and you need just the right combination of ingredients to prevent your baked goods from tasting that way.
Which is why I tested this recipe a bazillion times to get it into buttery, moist, and delicious form. This coconut flour pie crust recipe will knock your socks off because it:
- Takes 1 hour
- Only 4 simple ingredients
- Press in crust (i.e. EASY!)
- Great for sweet and savory
Homemade pie crusts are easy to make, as long as you stick to the techniques! Here are a few to keep in mind:
- Keep your butter cold! There are a few extra steps to doing this, don’t skip them! This will ensure the best texture for our pie crust, as chilling the butter will bring it back to a solid-state, allowing it to melt for the first time when our crust bakes.
- 2 Eggs?! We’ll use more eggs than a traditional pie crust, as they’ll add the liquid needed to give recipes with coconut flour a better texture.
- A food processor is the best (and easiest!) way to cut the butter into your dry ingredients, but if you don’t have one, a pastry blender will do.
- Your dough should look like an aerial view of the earth (thanks Cook’s Illustrated for this tip!). So don’t worry if you see butter in the dough.
- You can prebake this crust, or bake it with your filling.
- Use a foil collar to prevent this high fat crust from burning if you’ll be baking it for more than 12 minutes.
Can You Freeze This?
I’m all about freezing premade dough for future baking! (It makes hectic kitchen days like Thanksgiving so much easier).
To freeze the dough, simply shape it into a disc, wrap it in plastic wrap, and place it in a resealable bag. To thaw, let the dough sit in the fridge overnight.
As with most baked goods (especially pie crusts!), your variation options are limited, as the ingredients and ratios are pretty finite. But there are a few ways you can add your own twist:
- Add herbs and spices to complement your recipe. For sweet recipes, consider cinnamon and nutmeg (like in my low carb graham cracker crust), for savory think granulated garlic or dehydrated chives.
- Make a sweet version for desserts by adding a few tablespoons of granular sweetener.
As mentioned, baking with coconut flour takes a bit of getting used to! I strongly suggest starting with quality recipes to get the basics down.
Here are some others to add to you must try collection:
- Coconut Flour Cookies
- Coconut Flour Pizza Crust
- Coconut Flour Pancakes
- Low Carb Pumpkin Bread
- Low Carb Pumpkin Muffins
Coconut Flour Pie CrustPrint Recipe Pin Recipe
- 3/4 Cup Coconut Flour
- 1/3 Cup Unsalted Butter cold! (you can sub for coconut oil, but I prefer the flakiness butter brings to this crust)
- 2 Eggs
- 1/4 Teaspoon Kosher Salt
- Break the unsalted butter (1/3 cup ) into small chunks (see photo above).
- Add ingredients to food processor. Pulse using 1-second intervals about 10 times -- the dough should have a sandy-look and the ingredients should be gently combined.
- Form the dough into a round disc and wrap in saran wrap. Place in the fridge for 30 minutes (this brings the butter back to a solid-state which will help with "flakiness").
- Preheat the oven to 425.
- After 30 minutes, press the dough into a 9" pie pan. Use the warmth of your hands to soften then dough and seal any cracks (coconut flour is naturally dry and has a tendency to do this, so don't worry!).
- Bake for 10-12 minutes, or until the top edges become lightly golden.
- Remove from oven and allow crust to cool slightly before filling. Enjoy!
Fans Also Made These Low Carb Recipes:
- Nutritional information is for 1/8th of the pie crust: