This coconut flour pie crust is an easy keto pie crust made with only 4 ingredients. Plus, this coconut flour shortbread crust is dairy-free and therefore a paleo pie crust. Delicious for either a sugar-free pie crust recipe or a savory pie.
What is a coconut flour pie crust?
A coconut flour pie crust is a grain-free pie crust made with coconut flour and only 4 simple ingredients. Coconut flour is a very low-carb gluten-free flour with only 6 g net carbs per 1/4 cup. Read more about Keto-friendly flours.
Therefore, this is the best flour to create a keto pie crust.
How to make your keto pie crust?
You can prepare your coconut flour pie crust either in a food processor or in a simple mixing bowl. Both methods work very well and create a pie crust in less than 15 minutes.
As this recipe uses beaten eggs, it is primordial to have all ingredients at room temperature. In fact, cold eggs create lumps when in contact with coconut flour and hot melted coconut oil (or butter) will cook your eggs.
Another great thing about this coconut flour pie crust, you can store the dough in the fridge for 24 hours to make-ahead any pie. Isn’t that easy and simple?
An easy 4-ingredient paleo pie crust
This is an easy 4-ingredient keto recipe and all you need to make this delicious easy keto pie crust with coconut flour are:
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Coconut Flour – always use fresh coconut flour with no lumps. Any lumps mean that your coconut flour has soaked some air moisture.
Coconut oil – if you don’t like the flavor of coconut oil you can also use refined coconut oil, it has no flavor. Otherwise, use grass-fed butter or ghee.
Eggs – you must use large eggs at room temperature in this recipe. Don’t replace with flax-eggs or the crust gets very soft and won’t crisp.
Salt or sweetener – add 1 teaspoon of salt for a savory pie. Otherwise, add 2 tablespoons of sugar-free crystal sweetener for a sweet pie along with 2 teaspoons of spices if desired – I like cinnamon and ginger to make a keto pumpkin pie.
What pie can you make with this crust?
You can make either a sweet sugar-free pie or a savory pie like a delicious broccoli and bacon quiche as a healthy keto dinner.
If you use the recipe as a pastry shell, you must prebake the crust even longer. In this case, prick the crust and bake it for 20-30 minutes at 180C (350F). Make sure you cover the crust with a piece of foil, this prevents the crust borders from browning too fast.
Remove from the oven when the crust is crispy and golden on the sides. Cool it down, then add any cold filling like cream cheese or custard.
Rolling it or pressing in?
Obviously, the recipe works in any kind of pie pan but it gets crispier in a non-ceramic pie dish.
After a few attempts, I noticed that this coconut flour pie crust is easier to remove from a non-stick removable bottom pan.
Also, note that this dough doesn’t obviously need to be rolled.
It is up to you to roll it between two pieces of parchment paper, then flip over on the pan.
Or, press-in the dough ball to cover the pan.
Both methods work very well. I personally prefer to roll my dough, to keep the crust thickness the same all over the pie.
You will love this buttery coconut flour pie crust, it has a divine coconut taste.
For more keto crust recipes, check out the recipes below:
A delicious and easy gluten-free coconut pie crust made in a food processor. with only wholesome ingredients. A great clean food recipe for pie lovers. Perfect to make a pumpkin pie, apple pie or any other sweet pie.
An keto pastry pie crust using a combo of coconut, almond flour 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.
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Watch the recipe video below to guide you and see how to properly roll this keto pie dough. Keep reading for full detailed instructions.
Preheat oven fan forced 180°C (350°F)
Grease a 9-inch pie pan with butter or coconut oil. I recommend using a non-stick removable bottom pan, it will make the unmolding process easier. Otherwise, a glass or ceramic pan works as well but you will have to serve the pie in that pan and serve from the pan. Set aside.
In a large mixing bowl (or a food processor with the S blade attachment), add the coconut flour, beaten eggs (at room temperature), melted coconut oil (not hot, lukewarm, hot oil burn eggs!), and salt (or sweetener depending on whether you are making a savory pie or a sweet pie).
Combine with a spoon (or process on medium speed until it forms a crumbly dough). The dough is wet at first and dry as you go. After 30 seconds, use your hands to knead the dough, it shouldn't take more than 90 seconds to be able to form a dough ball. If you used the food processor, it will form a crumble of dough after 30-45 seconds. Stop the food processor, gather the pieces into a ball with your hands.
Press in method
If you don't feel like rolling the dough, simply place the dough ball in the center of the pie pan. Press with your hand to flatten the ball. It will become crumbly again, that is what you want to have lovely shortbread coconut pie crust. Use your finger to spread and press evenly the dough all over the pan and press to stick the dough to the pan until it forms a lovely smooth crust.
Use the back of a spoon to press the dough to the pan and smoothen the surface. The more you press the more it will hold together when serving.
Place the dough ball onto a piece of parchment paper, press another piece of parchment paper on top. Yes, you don't have to refrigerate the dough at this stage!
Roll the dough, thick as regular pie crust. Refrigerate the rolled dough for 10 minutes on a flat board. It will slightly harden the dough and make it easier to flip over on the pan.
Remove the top layer of parchment paper and flip over the crust onto the pan.
Remove the last parchment paper layer and press the dough in the center to goes in the pan. It will crack and that is ok. Gather pieces of dough to fill holes and press them with your fingertips to stick. Use a spoon to smoothen the surface.
Prick the crust before baking it. Avoid pressing the dough too much on the pan borders or it gets more difficult to serve slices without breaking.
Pre-bake for 15 minutes at 350°F/180°C. Add a piece of foil on top of the crust to prevent the border from browning too fast.
Remove from the oven, add the sweet or savory filling of your choice like quiche fillings, pumpkin filling.
Return to the oven until the filling is set around 40-50 minutes for a pumpkin pie or 30-40 minutes for a quiche.
If you used a removable bottom pan you will be able to unmold your pie after it cool for 3 hours in the pan at room temperature. For ceramic and glass pan, don't unmold and serve directly from the pan.
You can prepare the dough 24 hours before. Wrap the dough ball in plastic wrap and store in the fridge. Remove from the fridge 3 hours before rolling to soften.
Powder sweetener: for a sweet sugar-free pie, I recommend using swerve as a sugar-free sweetener or monk fruit. There is no carbs, calories or aftertaste using these. If not sugar-free, I recommend coconut sugar or unrefined cane sugar.Salt: don't use salt if you are using this pie for a sweet pie.Pie pan: I use a loose-bottom quiche pan - much easier to un-mold the crust without breaking it. I used this recipe in an 8-inch quiche pan and in a 9-inch pie pan. There is enough dough for both. The crust will be thinner in a 9-inch pan of course. Use the pan size you want to get the crust thickness you love. I love a thicker crust for sweet pie and use an 8-inch quiche pan for a pumpkin pie.