Coconut Flour Pie Crust

Free Essential Oil E-Course

Coconut Flour Pie Crust – This coconut flour pie crust is gluten and grain free! You can use this recipe in place of a traditional crust in most pies.
Coconut Flour Pie Crust

This coconut flour pie crust recipe is one of the easiest pie crusts I’ve ever made. The ingredients come together fast and the crust bakes up beautifully!

You can use butter or coconut oil in this recipe and if you’re using this crust for a savory dish leave out the sweetener. I’ve used this crust to make quiche, chicken pot pie, coconut cream pie and pumpkin pie. It’s turned out with every pie I’ve made! If you’re cooking a pie for a long time I suggest covering the edges of the pie with foil or a pie crust cover to prevent burning.

ad_spacer ad_spacer

Coconut Flour Pie Crust

Coconut Flour Pie Crust


  • 1/2 cup Coconut Oil or Grass Fed Butter, Melted
  • 2 Eggs, Preferably Local Pastured
  • 1/4 Teaspoon Sea Salt
  • 3/4 Cup Coconut Flour
  • 1-3 Tablespoons Raw Honey


  • Preheat oven to 400 degrees.
  • In a medium bowl beat butter, eggs, honey and salt together with a fork.
  • Then add coconut flour. Stir until dough holds together.
  • Gather the dough into a ball, then pat into a 9″ greased pie pan.
  • Prick the dough with a fork.
  • Bake for 8-10 minutes or until lightly brown. Let cool.

Coconut Flour Pie Crust

Related Posts

Everyday Oil Collection Giveaway

About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

37 comments… add one

  • Patricia November 24, 2014, 10:10 am

    yum! Thanks, gonna try this for my gluten free grandson.

  • lyss November 24, 2014, 1:52 pm

    So how does this compare texture-wise to a white flour crust? It looks good, and I’m sure I would like it. But I’m wondering if it would be considered “weird” by those who are used to regular wheat flour pie crusts. Does it crisp up a bit, or does it stay soft/dry/cakey? Thanks!

    • The Coconut Mama November 24, 2014, 5:40 pm

      It’s a softer crust with a sweet coconut flavor. Must be a coconut lover to enjoy this! :)

  • Angelia November 24, 2014, 3:31 pm

    Thanks…from across the River in Vancouver….

  • Tessie November 24, 2014, 3:59 pm

    This looks great and easy, too! I’m going to try it for Thanksgiving. Thank you!

  • Yvonne November 24, 2014, 5:18 pm

    Can I use this for a pumpkin pie? I mean, can I pour pie mix into a raw shell and bake the crust along with the filling?

  • Sara November 24, 2014, 5:29 pm

    Is there any alternative to the eggs? I’m allergic! Can I use gelatin or flax egg?

  • Lovette Elkow November 24, 2014, 5:38 pm

    Canyou use this crust to cover a pie (Apple pie)

    • Diane December 7, 2014, 3:46 pm

      Yes, you can use this crust to cover an apple pie, I just made one yesterday. You must put the ball of dough onto parchment paper then pat out with your fingers to fit the pie dish. Tricky but possible, flip the flattened dough onto the top of your apple filling. You can still flute the edges. I kept foil over the entire pie and it browned up nicely and did not burn.

  • Ashley November 24, 2014, 8:45 pm

    My plans are to make this along with my pumpkin pie. What are your suggestions on a topping for the pie? I looked at every canister/container of whipped cream at the store and each had high fructose corn syrup which I refuse to let myself and my son consume. My husband is a different story, the man eats any and everything. I did buy some heavy whipping cream from my local organic market though.

    • Kristin November 25, 2014, 2:27 am

      Ashley why buy pre made whip cream you are already making the leap to something healthier by a coconut flour crust go to the dairy isle of you local market they will have a carton from 4oz to a pint of whipping cream. Freeze your bowl pour the whipping cream in the cold bowl and mix on high until stiff peaks form I add a tablespoon of organic maple syrup to sweeten mine but you can use any sweetener you like and you will have whipped cream with no high fructose corn syrup.

      • Charlie November 26, 2014, 3:56 pm

        Ashley, coconut cream whips beautifully to top pies. Either refrigerate full fat coconut milk, then scoop off the cream that rose to the top, or buy actual coconut cream and whip it up with a little vanilla and honey. Don’t over whip. My crew doesn’t know the difference. I buy Arroy-D coconut milk (which has a high cream percentage) or their actual coconut cream – both on amazon. I shy away from canned coconut milk and actually all canned foods bc of the chemicals lining the cans like BPA.

    • Angela November 27, 2014, 9:30 am

      Ashley, Ive seen recipes for a coconut milk whipped cream. Here is a link where I seen it What I would do a bit different though is If you get a can of coconut milk, put it in the fridge for a few hours so its real cold. Open the can and take out just the solids, use the liquid for something else, a smoothie or something. Put the solids in a chilled bowl and whip it like you would heavy cream with a touch of vanilla and a little sugar if you want it sweet. The best brand I found with a lot of solids and contains just two ingredients is Golden Star I buy at SuperWalmart for like 1.50 a can. I hope this helps.

  • Debbie November 25, 2014, 1:08 am

    I’m diabetic type 2 & can’t use honey

    • Richard December 2, 2014, 10:38 am

      I found this recipe over the thanksgiving holiday. I am also type 2. I just subed about 1/2 to 1 tsp. of Stevia Glycerite for the 3Tbl honey and it came out great.
      I used this crust to make some fruit tarts in some ramekins.
      I used the Stevia Glycerite mainly because I had some on hand and because it has a consistency closer to honey.
      In case you don’t know Stevia glycerite, is a solution made up of stevia dissolved in vegetable glycerine. The version I have is from the NOW brand.

  • MEWires November 25, 2014, 8:05 am

    Will this roll out and carry to top an apple, cherry, or other covered pie? I have problems with gluten-free pie crusts never making it to cover a pie. It looks terrible, tastes good though.

    • The Coconut Mama November 25, 2014, 7:30 pm

      This dough doesn’t roll out so I don’t think it’ll work for what you’re looking for.

  • Kim November 26, 2014, 5:14 am

    Can you make a top crust with this recipe too? Say for an apple pie?

    • kim November 26, 2014, 5:17 am

      Never mind saw the post above mine .that is a bummer, but may still do a crisp top with this bottom if you can bake it twice?

      • staci December 7, 2014, 1:08 pm

        Yes! you can bake it twice, she does in her pumpkin pie recipe. It comes out very sturdy, too, I’m trying it with quiche next. :)

  • kate November 26, 2014, 7:25 am

    Can you omit the honey from the recipe?
    Does the honey do anything to help hold the crust together?

    • ilena November 26, 2014, 9:20 pm

      I was wondering the same thing. Do you have to use to honey or can you omit it cause I cant have any source of sugar except stevia due to candida overgrowth

      • Richard December 2, 2014, 10:42 am

        See my reply to Debbie above about using Stevia.

  • Kathleen November 26, 2014, 10:18 am

    How did you flute the edges of your crust? My dough came out so soft (even adding 1/4 cup more of coconut flour and refridgerating for an hour) that I had to smear it into the pie dish with a spatula. Any ideas what went wrong?

  • carol November 26, 2014, 12:54 pm

    Thanks, i can’t wait to try this for my gluten free organic pumpkin pie!

  • pat November 26, 2014, 1:22 pm

    May I use this crust for an apple pie, put in the filling and bake all at once. Wanted to make a top crust too but sounds like not possible?
    Thank you

  • Juliana November 27, 2014, 9:52 am

    Trying it today on Thanksgiving! I love coconut and pumpkin pie, so I am excited to marry them together to see how they get along :)

  • Julie C November 27, 2014, 8:09 pm

    This was pretty good! I didn’t think a crust with purely coconut flour would be good. I baked for 7 minutes before putting in my pumpkin pie filling.

  • Hannah January 8, 2015, 5:27 am

    I used this for quiche, and it’s wonderful! Tastes like hushpuppies.

  • Kathy Lynn January 13, 2015, 5:18 am

    I love your blog and the recipes but could we get the nutritional info? I am on LFHC diet and need to count carbs. Thanks so much.

  • Debbie January 28, 2015, 1:08 am

    I needed a crust for a paleo pumpkin pie and this was perfect! Super easy to put together. So many recipes were made with almond flour and that is very expensive and hard to find in Australia. My pie is cooling now, can’t wait to try it :)

  • toni January 31, 2015, 6:06 pm

    Do you melt the coconut oil or butter? Or just room temp which is solid (oil)?

  • Kate February 25, 2015, 6:01 pm

    Tried this tonight for a chicken and spring veggie quiche. It held up nicely, but felt it was too sweet (Pretty strong coconut flavor and I didn’t add the honey!) for a savory pie. Would pair awesome with chocolate creme or key lime pies! We have an abundance of lemons, so I’m thinking a lemon meringue is in my future.

  • Brian Beers March 28, 2015, 2:32 pm

    Hi! Thanks for the pie crust recipe. I want to make a chicken pot pie and I’m wondering how you make the top crust? Do you have a complete pot pie recipe? Thanks again for your help – Brian

  • Maqueena April 21, 2015, 1:33 am

    Can I use allpurpose flour for this recipe?

  • jude April 26, 2015, 3:30 pm

    Suprisingly delicious! Made a strawberry pie with cream cheese spread over the crust…used maple syrup instead of honey or sugar. Scrumptious!


Leave a Comment