This coconut flour pie crust recipe is unrivaled in deliciousness!
Whether you want to bake an apple pie or a kale quiche, this is one of the best low carb recipes out there to cradle your delicious healthy recipes filling! Flaky, buttery, NUT FREE and paleo, this low carb pie crust is full of baking inspiration!
Ready to take your pie game to the next level? Grab your pan and let’s get rolling!
NOTE: For most recipes, I prefer my almond flour pie crust to this recipe, as coconut flour recipes have a strong coconut taste (almond flour is milder). That said, this is a delicious option for those with a nut allergy!
Although I love coconut flour, I’ll be the first to admit that it’s not always the easiest to bake with.
That said, I tested this recipe a bazillion times to get it into this buttery, moist, and delicious form. This coconut flour pie crust recipe will knock your socks off because:
- It only takes 1 hour
- You just need 4 easy to find ingredients
- It’s full of healthy nutrients
- It tastes heavenly!!
My easy to follow recipe means you’re about to become a pie crust expert in no time! Read along for a few of my tips…
Coconut Flour – Coconut flour is an amazing low carb flour. Made from dried and ground coconut flesh, it’s a wonderful source of fiber, which is good for digestion and heart health! It’s also naturally gluten/nut-free and low in net carbs (thanks to that fiber!).
Butter – Butter is a key ingredient for delicious pie crust! You have to break up the butter into small chunks before mixing the ingredients in a food processor.
The recipe also calls for 30 minutes of waiting time to allow the dough to chill after forming. It’s a super important step because it’ll get the butter back to a solid-state. Then, when the shell bakes, the chunks of butter will help create the flaky crust we all know and love!
Eggs – I use two eggs to help bind the coconut flour and to give it the moisture it needs.
Tools To Make
To make the coconut flour pie crust recipe you’ll need a few items:
- Food processor
- Saran wrap
- 9-inch pie pan
Before you know it, you’ll have beautiful coconut pie crusts to fill to your heart’s desire!
Pro tip: In addition to pie filling and egg mixtures, you can also fill your pie shell with low carb instant pot recipes! In a pinch, you’ll be ready to serve a healthy and hearty dinner for the whole family!
Let me walk you through the different ways to store the coconut flour pie crust recipe:
Unbaked ball – Form unbaked pie dough into a ball and wrap it with plastic wrap to store in the refrigerator. Allow it to return to room temperature before rolling it out.
Unbaked pie or tart pan – Roll out the dough, fit it in a pie pan, then cover the whole thing with aluminum foil or plastic wrap. Store it in the fridge.
Baked – Just cover it with aluminum foil or plastic wrap and toss it in the fridge!
Can You Freeze This?
Freezing pie crust is a great idea! It’s so nice to make dough ahead of time when you know you have a busy few weeks coming up. Similar to refrigerating, there are different ways to freeze pie crust:
Unbaked ball – Shape unbaked pie dough into a ball and wrap it with plastic wrap or put it in a resealable bag. To thaw, let the dough sit in the fridge overnight. (This is a great method if you want to freeze several pie crusts)
Unbaked pie or tart pan – You must use a freezer-safe pie plate or tart pan to freeze unbaked crust already fitted to a pan. There’s no need to thaw it before baking. Simply add a few minutes to the baking time.
Baked – Allow the crust to cool before wrapping it with foil and putting it in a freezer bag.
Make this coconut flour pie crust recipe ahead of time for easy dinners and desserts!
If you don’t bake the crust before storing, depending on the recipe your making, you’ll still have to blind bake it before adding the filling. Blind baking is highly recommended for liquidy fillings (like quiche) to prevent soggy pie crusts.
You might be wondering how to experiment with this recipe. As with most baked goods, your options are limited. Here are some dos and some don’ts:
Can I Swap Coconut Flour For Almond Flour?
Because almond flour has different properties than coconut flour, a one to one substitution will not work. So, if you’d like a coconut flour pie crust, follow a recipe specific to that flour and vica versa.
There are recipes for mixed almond and coconut flour pie crust, however, I have a fabulous (my favorite pie crust!) almond flour pie crust recipe that tastes superb!
Can I Turn This Into a Graham Cracker Crust?
Although traditional crusts are great for pies, graham cracker crusts are IDEAL when it comes to cheesecakes and cream pies.
Rather than modifying this coconut flour pie crust recipe into a graham cracker crust, I’d suggest following my low carb graham cracker crust recipe, as graham cracker crusts use additional butter and no eggs.
Can I Use Cream Cheese in the Crust
Cream cheese is another way to create a lusciously delicious pie crust, however, it isn’t as simple as just swapping butter for cream cheese. Check out my cream cheese pie crust for the right ratios and ingredients!
Can I Make This Without The Eggs?
The eggs are very important for adding enough moisture to the dry coconut flour! So sadly, I wouldn’t recommend making this recipe without eggs.
How Can I Use This Crust (Beyond Pies)?
Ahhh, so many ways!
There are the obvious uses (pies, quiches, etc.). But I love to get creative with seasonings and mix-ins to work up a handful of different low carb recipes. To name a few:
- Coconut Flour Crackers – Simply roll this dough between 2 sheets of parchment and sprinkle with Everything but the Bagel Seasoning for a crispy delicious snack!
- Coconut Flour Pizza Crust – Mix in a few leavening agents, and you’ve got a flawlessly doughy pizza crust! (Check out my recipe for exact measurements).
- Coconut Flour Crisps – Turn these into crunchy crisps (for dipping into soup, etc.) by mixing in your favorite seasoning and baking them on a rimmed baking sheet.
Coconut Flour Pie Crust
- 3/4 Cup Coconut Flour
- 1/3 Cup Butter cold! (you can sub for coconut oil, but I prefer the flakiness butter brings to this crust)
- 2 Eggs
- 1/4 Teaspoon Salt
- Break the butter 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!
For some magnificent low carb pie recipes, check these out:
- Low Carb Apple Pie – An oldie but a goodie!
- Low Carb Shepherd’s Pie – The perfect savory pie.
- Low Carb Pumpkin Pie – A fall classic.
- Low Carb Chicken Pot Pie – One of the coziest meals ever!
- Low Carb Pecan Pie – Stunningly sweet and nutty!
This coconut flour pie crust recipe means you’re one step closer to baking the low carb pie of your dreams!
Let me know what you think in the comments below! What do you think of the coconut flavoring? What’s your favorite pie filling? Enjoy!