Coconut flour pie crust is an easy keto pie crust made of 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 paleo pie crust made with only 4 simple ingredients. It is also a keto gluten free pie crust. Indeed, coconut flour has no gluten and only 6 g net carbs per 1/4 cup.
How to make your crust ?
This is an easy 4 ingredients recipe made in a food processor in 2 minutes. Add all your ingredients into the food processor blender and process until it form a dough. Obviously, it is better to use melted coconut at room temperature as burning oil can cook your eggs when it comes in contact. Also note that there is no need to let the dough sit in the fridge, you can use it straight away. Isn’t that easy and simple ?
An easy 5 ingredient paleo pie crust
All you need to make this delicious easy keto pie crust with coconut flour are 4 basic ingredients:
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 eggs in this recipe for success, don’t replace by egg free replacement
Salt or sweetener – add 1 teaspoon of salt for a savory pie. Otherwise, add 3 tablespoon of sugar-free crystal sweetener for a sweet pie.
It should be noted that if you use the recipe as a pastry shell you must prebake te crust. In this case, prick the crust and prebake for 30 minutes at 160C (320F). 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.
A press in crust, no roller pin needed!
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 9-Inch Round Pan with Removable Bottom .Also, note that this dough doesn’t need to be rolled. It is a press-in pie crust. Simply spread the pieces of dough in the pan. Then, press them into the pan with your fingers to shape a crust.
You will love this buttery coconut flour pie crust, it has a divine coconut taste.
Coconut Flour Pie Crust
The Coconut Flour Pie Crust is a 4 ingredient easy gluten free, grain free, paleo and low carb pie crust perfect for a healthy pumpkin pie or savory quiche.
1/4teaspoonsaltor 1 tablespoon powdered sweetener for a sweet pie
Preheat oven fan forced 180C (356 F)
In a large mixing bowl or a food processor with the S blade attachment, add the coconut flour, eggs, melted coconut oil and salt (or sweetener depending on what your making a savory pie or a sweet pie).
Combine until it form a crumbly dough.
Transfer the crumble into a piece of plastic wrap and wrap the dough. Refrigerate for 15 minutes to firm up slightly or 2-3 minutes in the freezer if you are in a hurry.
Meanwhile grease a 24 cm (9 inches) pie pan with butter or coconut oil. Use a pie pan with a removable bottom to make the un molding process easier.
Remove the dough from the freezer, unwrap and place into the center of 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.
You can use the back of a teaspoon to press the dough to the pan and smoothen the surface. The more you press the more it will hold together when serving.
Prick crust prior to baking for non filled baked pies.
Bake with your filling of your choice like quiche fillings, pumpkin filling until your filling is set. You can also bake the crust on its own at lower temperature (160C- 320F) for 15-20 minutes or until the sides are golden brown and use it as a pie case for any cold filling like custard and fruits. To avoid the border of the crust to get to brown I love to cover the crust with a piece of foil - half way baking time.
Cool down the crust in the pan before un molding. For the crust itself wait 15 minutes, for a pumpkin pie wait for 30 minutes, transfer to a rack and fully cool down.
Serve slices with a 24 cm (9 inches) pie pan.
Powder sweetener: for a sweet sugar free pie I recommend to use swerve as a sugar free sweetener or erythritol. 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 inch quiche pan and in a 9 inch quiche 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.
Coconut Flour Pie Crust
Amount Per Serving (12 slices)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.