Coconut Flour Pie Crust

This coconut flour pie crust is flakey, buttery and comes in savory and a dessert version. It's perfect for any diet with only 3 main ingredients! Paleo, keto, low carb and even gluten free to to the nut free flour used. Make this for dinner or even your favorite holiday dessert!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: coconut flour pie crust

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: slices

Calories: 83.1kcal

Equipment

Food Processor

Ingredients

3/4 cup coconut flour
2 large eggs
1/2 cup cold unsalted butter
1/8 teaspoon salt
1/4 teaspoon ground cinnamon optional
1 teaspoon vanilla extract optional

Instructions

In a food processor add all ingredients and mix well until dough forms
Pull out of processor and knead the dough a little into a ball
Preheat oven to 350°F
Place between 2 sheets of parchment paper and roll out. Wide enough to cover the bottom of the pie dish because the other parts will just break off.
After you press the bottom in start pressing on the sides. You will have to mold it into the dish but it presses together easily and stays there.
After pressing evenly around such as in video you can crimp or fork the edges of the pie crust. If using a fork, have a bowl of coconut oil to dip it in to keep the pie from sticking to the fork. Don't press super hard.
Bake for 10 minutes and make the pie of your choice. Or don't bake it and freeze for later.

Video

Notes

Helpful Recipe Tips

You only need the bottom portion when rolling out the dough. The sides will crack and you'll have to replace them anyway so just roll thin and wide enough to fill the bottom of the pie dish.
Make sure butter is cold. The butter being cold is an essential part of the crust being moldable.
Savory or dessert? You can have both. If you want a savory crust skip the cinnamon. For a sweeter crust add sweetener I suggest no more than 2-3 tablespoons.

Nutrition

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