Coconut almond pastry pie Crust I love you !!! You know that I love baking without grain, right? I love testing new grain free crust recipes in my kitchen and this Coconut almond pastry pie Crust is actually a simple adaptation of one of my previous recipe : the coconut pie crust. It is a delicious base for any sweet pies like apple pie or pumpkin pie.
Coconut almond pastry pie Crust
In this new gluten free crust recipe I used a bit of honey, vanilla and cinnamon to add some flavor to the crust. It was even more delicious. You can use this Coconut almond pastry pie Crust with any filling of your choice – I used apple pie filling. I bought a ready made filling – shame on me – but I found an organic brand with 100% cooked apples, no additives, no sugar. It was really good and at least I made an apple pie in less than 1 hour ! We had some unexpected guest this Sunday so it was a quick and healthy way to add some dessert to the table. The crust has been pre baked before adding the filling. I decorated the top of the apple pie with some almond coconut shortbread stars. I simply shaped them with a cookie cutter using some leftover from the dough crust. I return the pie to the oven for 15 minutes until the decoration were baked and filling hot.
The crust was a bit crumbly and fragile, as always with grain free pie crust and as I wanted to serve this pie lukewarm I did not remove the pie from the pan. It usually required 3-4 hours to fully cool down before lifting out the crust from the pan without breaking. I did not have the time to wait so long. So I simply keep the pie in the pan and serve slices from there! It is a very simple pie that I enjoy making very often. The picture has been taken when I first made this recipe few weeks ago.
You can see that on my first attempt I slightly overcooked the borders as I prebaked the crust 25 minutes. I recommend to watch the baking time carefully after 20 minutes of baking and see how it goes. Now, I add a piece of foil on top of the pie to avoid the borders to ‘burn’ after 20 minutes of baking and I found it really useful.
An allergy friendly pastry crust using a combo of coconut, almond meal and natural coconut oil. This recipe suits all diet, gluten free, grain free, dairy free and low carb. A crispy easy pastry crust ready in 10 minutes in your food processor.
- 1 1/2 cup Unsweetened desiccated Coconut
- 1 cup almond meal
- 1/4 cup Virgin Coconut Oil soft, at room temperature
- 2 eggs
- 2 tablespoons Coconut Flour
- 4 tablespoons Honey o maple syrup or brown rice syrup
- 1 teaspoon vanilla extract optional
- 1/2 teaspoon cinamoon optional
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Preheat oven to 170 C (340 F)
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Grease a 26 cm (10 inches) pie pan with removable loose bottom - easier to unmold the pie.
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Place all the ingredient into a food processor and process until a crumble is forming - about 1 minute.
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With your hands gather the crumble on a hard surface - your bench top for example - and form a ball of dough.
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It will be very crumbly so you can place the dough onto a piece of plastic wrap sheet. Firmly close the plastic wrap to enclose the dough and form a ball.
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Refrigerate 20 minutes until it firms up.
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Transfer the dough ball onto a 26 cm (10 inches) pie pan with removable loose bottom.
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Firmly press the crumbly dough with your hands to cover all the pan. It is a shortbread crust, very fragile and crumbly. To make sure that this crust is easy to unmold from the pan it is important to firmly press the dough on the pan. No more air or empty spaces should be left or it could break easily when baked. Again, using a removable loose bottom pan is the easiest way to lift out the crust from the pan.
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Using a fork, make some tiny holes all around the pie crust to avoid air to create between the pan and crust while baking.
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Pre bake at 170 C for 20-25 minutes or until golden brown. I baked mine for 25 minutes and you can see that the sides are a bit darker. Next time I will watch the baking time each minutes after 20 minutes to have a lovely golden color.
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If you are using a filling that need to be bake like pumpkin filling, add it in the pre baked crust and return to the oven until filling is set. You may have to cover the pie with foil to avoid the border to get brown.
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If cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
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Always un mold carefully after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.
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This recipe is perfect to make a pumpkin pie, apple pie or any other sweet pie.
Please clarify – does this recipe need
1/2 cup coconut or
1 and a 1/2 cup coconut?
Sorry, I find the ingredients list confusing.
Hi Phoebe, Sorry if it was confusing, I am French and I do my best to write in English that is why sometimes my recipes could be a bit funny! So here you need 1 1/2 cup of dessicated coconut. It is a very yummy crust! Enjoy it & Merry Christmas. Carine.
I didn’t find it confusing at all. Congratulations on your english. It’s right on, and better than my french!
Hi Carine,
I have gone low carb and anti inflamitory in our food choices. I have tried several crust recipes and bread recipies and they come out very crumbly and have a dense, grainy taste to them. Does yours result in more a regular flour type of dough?
Working hard to learn how each of the different flours, coconut, almond, soy, effect the structure and texture of doughs.
Would love to hear your thoughts.
Pam
Hi Pam, I agree it is very difficult to make a low carb crust that have a regular flour like dough texture. It is actually pretty impossible if yoi go very low carb because you must use crumbly ingredients like nuts and coconut flour ! I do love this recipe though. But others options is to use a bit of buckwheat flour or tapioca flour but it raise the carb a lot! I hope you try this crust recipe anyway. I am sure you will love it and at least it will not blow your carbs count 🙂 Enjoy the low carb recipes on the blog Pam! Carine.
So happy I found your recipe! I add two scoops of vanilla protein powder then pat it out on parchment paper-bake and cut into squares for consumption with my morning tea👍
It’s wonderful and feels like I’m cheating and having a heavenly muffin/bread treat every morning!
I am SO excited to read your comment ! It is exactly the reason why I am sharing recipes on this blog! Makes people happy and feel great with the simple recipes I experience in my house kitchen 🙂 Thanks so much for sharing your lovely feedback. I never thought about eating this crust as a morning treat. Will try next time 🙂 Thanks for following my blog recipes. I wish you find even more yummy low carb recipes around my blog. XOXO. Carine.
Hi Juju I read your comments on this dough. Hope you don’t mind me asking But are you using it as a morning tea biscuit 🍪 Or a crust for a tart 😀 And do you
Please use Temp’s an Pan size in English do not know French measures….. crust sounds good but can’t make it due to the pan size and temp.
Hi Angeline, I am sorry for that. It is not French measure it is actually international measurement. Only USA use cups, oz and inches. Most of the rest of the world – I live in New Zealand – use grams and cm. I updated the recipe for you ! Enjoy the lovely pastry pie crust and thanks for reading my blog and trying my recipes. Carine.
Anything I can sub for honey we eat a ketogenic diet so honey is not allowed nor is maple syrup or brown rice ingredients I have stevia liquid or erythotol etc
Hi, Unfortunately I did not try the recipe without sweetener. BUT! I have got 2 other great keto pie crust recipe for you to try. The first one is using only 3 ingredients :coconut flour, coconut oil and eggs. The recipe is here if you like to give it a try. to try instead here. I like to use this recipe for savory pie like egg and bacon quiche. The other one is my favorite keto pie crust for sweet pie like sugar free lemon pie. The recipe use a combo of almond meal, coconut, eggs and coconut oil. Recipe is here. I hope you’ll love one of them ! Enjoy. Carine.