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 too, 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. Therefore, this is the best flour to create 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 method works very well and create a pie crust in less than 15 minutes. As this recipe use beaten eggs it is primordial to all ingredients at room temperature. In fact, cold eggs create lumps when in contact with coconut flour and a too hot melted coconut oil (or butter) will cook your eggs when it comes in contact. Another great thing about this coconut flour pie crust, you can store the dough in the fridge for 24 hour to make-ahead any pie. Isn’t that easy and simple ?
An easy 4 ingredient paleo pie crust
This is an easy 4 ingredients keto recipe and all you need to make this delicious easy keto pie crust with coconut flour are :
Coconut Flour – always use fresh coconut flour with no lumps. Any lumps means 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-feed butter or ghee.
Eggs – you must use large eggs at room temperature in this recipe for success, don’t replace by flaxeggs 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 tablespoon of sugar-free crystal sweetener for a sweet pie along with 2 teaspoon 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 sweet sugar free pie or savory pie like a delicious broccoli and bacon quiche as a healthy keto dinner. Otherwise, you can also use this pie crust to make a fresh sugar free lemon pie recipe or a sugar free pumpkin pie. It should be noted that you need to prebake your crust.
If you use the recipe as a pastry shell you must prebake the crust even longer. In this case, prick the crust and bake for 20-30 minutes at 180C (350F). Make sure you cover the crust with a piece of foil, this avoid the crust borders to brown too fast. Remove from the oven when the crust is crispy and golden on the sides. Cool down then add any cold filling like cream cheese or custard.
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Roll it or press in !
Obviously the recipe works in any kind of pie pan but it gets crispier in a non ceramic pie dish. After few attempts I noticed that this coconut flour pie crust is easier to remove from the a non-stick removable bottom pan. Also, note that this dough doesn’t obviously need to be roll. 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 method 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.
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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 detailled instructions.
Preheat oven fan forced 180C (350 F)
Grease a 24 cm (9 inches) pie pan with butter or coconut oil. I recommend using a non stick removable bottom pan, it will make the un molding process easier. Otherwise, glass or ceramic pan works too 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 what your 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 second, 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 process, 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 tof the pie pan. Press with your hand to flatten the ball. It will becomes crumbly again, that is what you want to have a 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 refridgerate 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 wih your fingertips to stick. Use a spoon to smoothen surface.
Prick crust prior baking. Avoid to press the dough too much on the pan borders or it gets more difficult to serve slices without breaking.
Pre bake 15 minutes at 350 C. Add a piece of foil on top of the crust to avoid the border to brown too fast.
Remove from the oven, add your 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 pn 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 a plastic wrap and store in the fridge. Remove from the fridge 3 hours before rolling to soften.
Net carb per slice: 2.1 g without fillingPowder sweetener: for a sweet sugar free pie I recommend to use swerve as a sugar free sweetener or monk fruit. There is no carbs, calories or aftertaste using those. 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 piePie pan: I use a loose bottom quiche pan - much easier to un mold the crust without breaking it. I used this recipe in a 8 inches quiche pan and in a 9 inches 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 regarding the crust thickness you love. I love a thicker crust for sweet pie and use a 8 inch quiche pan for pumpkin pie.