Coconut Flour Pie Crust {how to make pie crust with coconut flour?}

Coconut flour. The new magic healthy flour loaded with fibre that everyone talk about. But what to do with coconut flour? an healthy Coconut Flour Pie Crust !

Coconut Flour Pie Crust

The Coconut Flour Pie Crust

There is many name for this crust like Paleo crust or allergy free crust or grain free crust. It is probably because this recipe is suitable for most diet like wheat free diet, gluten free diet. For me it is simply one of my best low carb diabetic recipe and I simply like to call it by what is inside a Coconut Flour Pie Crust. The trick to succeed with this Coconut Flour Pie Crust is to roll the dough between two sheet of plastic wrap. Then remove the top layer, upside down the Coconut Flour Pie Crust onto a greased mould. You may have to press the dough with your finger to arrange it into the pan shape. It is a very crumbly dough but still easy to work with if you follow the rolling principle below. I used this Coconut Flour Pie Crust to make a leek, coconut milk pie. You can find the recipe here.

Why a Coconut Flour Pie Crust is Good for your Health?

Many people hate looking at nutrition panel and labels but it is actually primordial to understand what you eat. I received many comment regarding this recipe about why this crust is healthy or healthier than white flour crust ? First, I want to say that I am not starting a war against white flour! White flour is low in saturated fat, cholesterol and sodium and contains important vitamins and minerals like thyamin and folate. Unfortunately for diabetic white flour has a slightly high glycemic index which means it release sugar too quicly in our bloodstream making our blood sugar level go like a roller coaster. Low GI food is not only good for diabetic but also for everyone who is looking for a good control of sugar craving. If the product release the glucose slowly in your blood cells you are not starving for sugar quickly after a meal and you feel full for longer.

So the good point about eating a Coconut Flour Pie Crust using Almond Meal and Coconut Flour is:

  • Lower GI index than white flour, which means it help to stabilise your blood sugar level, decrease sugar craving, loss of energy and hunger feeling.
  • High fibre content and high protein flour which means it keep your stomach full for longer and you feel satisfied quickly after eating. It is also a good point for people looking for weight loss. Fibre are non digestible and have the power to fix and evacuate bad cholesterol from your body.

You can buy Coconut Flour in any shop in the organic aisle or online here: Bob’s Red Mill Organic Coconut Flour

Nutrition Comparaison between coconut flour, almond meal and white flour

For the nutrition lover I included below the nutrition panel of each flour : coconut flour, almond meal and white flour all coming from the nutritiondataself here.

flour comparaison

Steps-By-Steps pictures to suceed with the Coconut Flour Pie Crust

I highly recommend to use a removable bottom pan to easily unmold the crust from the pan without breaking the crust. I used a this removable bottom pan below and you can read more information about it here.


bottom loose pan

grain free pie text

This recipe can be use to realise your favourite gluten free desserts recipes or any gluten free meals. You can find the coconut flour in any supermarket in the organic aisle.

yes you can start a food blog

Coconut Flour Pie Crust


  • 3/4 cup almond flour
  • 3 tbsp coconut flour
  • 1 egg white
  • 1/4 cup coconut oil or butter, melted


  1. Preheat oven to 180C fan forced.
  2. Grease a round pan of 20 cm with coconut oil or butter. Set aside.
  3. Place all the ingredients into a food processor with S blade attachment.
  4. Process on medium speed until all the ingredients comes together and it forms a ball. About 2-3 minutes depending on your food processor.
  5. Roll the dough between plastic wrap sheets to avoid it to sitck to the roller.
  6. Transfer onto the prepared pie pan. Use your hands to shape the dough evenly onto the sides of the pan as you will work with playdough.
  7. Bake in warm oven at 180 C for 25 - 35 minutes or until golden and crispy on the sides.
  8. This recipe can be used for a dessert pie or meal pie.
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  1. Pia says

    Hi there, I wanted to use this as a base for my cauli, cheese and bacon quiche. Being an eggy mixture, would you bake this crust for a bit before pouring mixture in and then back again? Thanks

    • says

      Hi Pia, I do not think you have to bake the crust before. I used this crust to make a chicken and leek pie with a coconut milk and I pour my liquid mixture onto the unbaked crust. It came up well very crusty. Let me know how it goes! Thanks. Carine.

    • says

      Hi Amy, I do not think it will work or taste as great because coconut flour is really absorbent and give a crumbly texture. Almond meal bring some crunch to the crust when baked and help the whole mix to hold perfectly together without being too dry. You can try but you will probably have to change something else in the recipe and most likely add moisture like more eggs, water, coconut oil ?? not sure it will hold well together or taste great but let me know I am curious to try alternatives :)

    • says

      Hi Kristina, Sorry for missing the temperature. I baked the crust at 180C. With this recipe I made 2 pies of about 10 cm and 2 smaller of about 5cm. I think it is enough dough for a pie of 26 cm diameter. I hope I answered your question. Enjoy the crust it is so delicious :)

  2. marniespiegel says

    I wish I’d read the comments first. My first attempt was at 350F for the 35 minutes and it was burnt to a crisp. My second one looks better anyway, since I’m making a full sized pie I doubled the recipe this time and will do just 15 minutes I think. The dough is amazing though! So much easier than gluten-filled pie crust!

  3. Michelle nelson says

    I’m excited to try this out. I’m trying it tonight with the vintage vinegar pie recipe. Something my son, who is dairy free, and I can enjoy together without any excessive ingredients or switching things around.

  4. Sofie Kofoed Hansen says

    Just make this! so great! I sub 1/4 of the almond flour for flax meal (i like flax) and used 1 t oil and 15 g butter and added about 1 T cold water – too get it crispy. I have really been looking for a CRISP crust – it worked! thank you! I prebaked at 175 C for 18 (?) min covering the sides – it was a bit too long though.. I used it for a fennel and beet root quiche SO DELICIOUS!!!! and it was so easy to work with the crust! I think it kind of just is the half of primal palate’s – glad I followed this one it was perfect size! I did follow primal palate’s steps though :) chilling it etc.

    • Carine says

      Hi Eva, Yes it should work too but it will increase the wet ingredients so you may have to add more coconut flour. The crust will be much moist though. I hope it helps. Carine.

  5. Carine says

    Hi Natasha, I never tried to freeze it but I am pretty sure you can ! Make sure you wrap the crust in plastic wrap to avoid extra moisture that could change the consistency when defrost. I am curious to know how it will work! Let me know if you try and I will add your comment in the recipe box for the other readers. Thanks! See you around soon, Carine.

  6. Abs says

    I love reading the comments. I was gonna ask if it could be frozen. Do you think it would hold up for empanada dough?

  7. Carine says

    Hello! I do not think it will hold for empanada dough. Coconut flour makes dough slightly friable, becoming difficult to shape if you want to stuff food inside the dough. It is better to use this coconut flour recipe as a pie crust and bake this in a pan where it will hold perfectly after baking. Hope you give it a try one day :) Carine.


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