This is a recipe for a very yummy and easy Coconut Flour Pie Crust that can be used as a base for a sweet or savory pie. You won’t find one of these low carb coconut flour pie crusts on the shelf at the grocery store, so we will show you how to make one of your own. It’s not only easy to make but also delicious to eat for so many types of pie.
- 1 cup Coconut Flour
- 2 Eggs
- 1 Tbsp Vanilla
- 8 tbsp butter
- ½ tsp salt
- ¼ cup granulated monk fruit sweetener
- The first thing to do is to mix the dough.
- Add all of the ingredients, the flour, eggs, monk fruit, vanilla, salt, and butter to the food processor, or Vitamix.
- Mix the dough for 30-60 seconds or until it forms into little balls.
- Roll it into a large ball and put it into a large Ziploc bag.
- Let the dough chill in the refrigerator for 20-30 minutes. The colder it is the better it will be to work with.
- Remove the bag and press it into the pie plate and press it into the center of the plate and maneuver the dough around the whole pie plate, including up the sides to make the edges.
- If you would prefer to, you can use a rolling pin and roll out your dough on top of a piece of parchment paper. Once it’s rolled out, place the pie plate upside down on top of the dough and then flip the pie crust and plate right side up.
- Peel off the paper and now maneuver the pie crust in and around the pie plate. If the crust starts to fall apart then you can just press the pieces into the pie plate to form the crust.
- Once you have it fixed into the pie plate the way that you want it, poke holes with a fork all along the bottom of the crust.
- Now it’s time to put your formed crust back into the refrigerator for 30-60 minutes to chill up. The coconut flour pie crust will bake much better when it starts off cold.
- At this point in the recipe, you need to decide if your pie recipe calls you to pre-bake your crust or to bake it with the pie filling. If you don’t need to pre-bake it, then stop here, and follow your pie recipe moving forward.
- Preheat your oven to 375 degrees. Bake the keto pie crust for about 20 minutes or so. Halfway through the baking, cover the edges with foil or a pie shield to protect it from burning.
- Continue to bake until it’s golden and flaky.
- Take out the pie crust and cool it on a rack.
2.9 NET Carbs Per Slice
When you are making your own coconut flour pie crust make sure that all of the moisture is out of it when drying it out in the oven or else you will have moldy flour.
In order to make your easy coconut flour pie crust flaky, use cold butter, not soft or melted butter.
For best results with this coconut flour pie crust recipe, chill the dough before you roll it out and then chill it again after it’s in the pie plate.
Use a glass pyrex pie plate for a better result making this keto coconut flour pie crust recipe.
Make sure to poke many fork holes in the pie crust to make the steam release which will avoid a soggy crust.
Using a liquid sweetener will make your coconut flour pie crust sticky.
Half way through the baking of your pie crust, put aluminum foil or a pie guard around the edges so that they will not burn while the rest of the pie crust continues to bake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
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