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top view of coconut flour pie crust

Coconut Flour Pie Crust

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 8 Slices
Calories 131kcal


  • 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!


  • Nutritional information is for 1/8th of the pie crust:


Calories: 131kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Cholesterol: 61mg | Fiber: 4g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com