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 from The Coconut Mama

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.

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Coconut Flour Pie Crust

Coconut Flour Pie Crust

  • ½ cup coconut oil or butter, melted
  • 2 Eggs, Preferably Local Pastured
  • ¼ Teaspoon sea salt
  • ¾ Cup coconut flour
  • 1-3 Tablespoons raw honey
  1. Preheat oven to 400 degrees.
  2. In a medium bowl beat butter, eggs, honey and salt together with a fork.
  3. Then add coconut flour. Stir until dough holds together.
  4. Gather the dough into a ball, then pat into a 9″ greased pie pan.
  5. Prick the dough with a fork.
  6. Bake for 8-10 minutes or until lightly brown. Let cool.

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4.2 from 15 reviews
Coconut Flour Pie Crust
  • ½ cup Coconut Oil or Grass Fed Butter, Melted
  • 2 Eggs, Preferably Local Pastured
  • ¼ Teaspoon Sea Salt
  • ¾ Cup coconut flour
  • 1-3 Tablespoons Raw Honey
  1. Preheat oven to 400 degrees.
  2. In a medium bowl beat butter, eggs, honey and salt together with a fork.
  3. Then add coconut flour. Stir until dough holds together.
  4. Gather the dough into a ball, then pat into a 9" greased pie pan.
  5. Prick the dough with a fork.
  6. Bake for 8-10 minutes or until lightly brown. Let cool.


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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.

Comments on this entry are closed.

  • Gillian May 6, 2017, 12:40 pm

    Followed the recipe exactly. Trying to form this crust into small tarts at my cafe but the dough is so dry and flakey it just crumbles apart when i try to shape it. As a ball it feels very moist and workable but as soon as i try to shape it, it completely falls apart and wont hold. Any suggestions?

  • Kat February 15, 2017, 1:44 pm

    Makes this as a cheese cake crust and it was fabulous

  • Cherie January 29, 2017, 3:48 pm

    I made this tonight SCORE ❤
    My hubby is pre-diabetic and this is perfect to itch his sweet tooth with a sugar free pudding pie

  • Trevor Michael Fisher January 1, 2017, 9:34 pm

    Hi, I love your website, well done.
    This morning I baked a quiche using this recipe, without the honey and using melted butter.
    The pastry dough was was so dry, even after adding water it was impossible to roll out. I improvised and merely patted it into the baking dish by hand, not ideal but I got a quiche out of it.
    Is there something I am missing here? Does the honey add something to the elasticity or dough-ness of the mix? I can’t bear the taste of honey and am trying to be sugar free as much as possible.
    Is there a substitute I can use? Or do you have a tip that might help out here?

    • Sandy March 6, 2017, 11:51 am

      If you read the recipe, it says to pat it into your pie dish. I’ve done it several times-always works great.

  • Maureen December 22, 2016, 4:21 pm

    I just used this recipe to make butter tarts and they are great. I had to put flour on my fingertips to press the dough into the tins. I got 16 tarts from this recipe. The crust is soft do you can’t eat it without your hand underneath but it is nice and flaky.

  • Ann December 12, 2016, 8:42 pm

    Can this crust be baked a few days ahead of time, refrigerated, then filled?

  • Tyshieha Keitt November 25, 2016, 10:01 am

    For people who are not use to this type of flour I think you need to tell them it will be a more wet dough and you are not suppose to knead it. I know its not in the instructions but for people like me who have been making crust from scratch I am new to the coconut flour/oil/products so all of this is new to me. Being that I am trying to treat it as if it was white flour. so far this recipe seems good. I have to weight to see how my pie comes out of the over but so far so good.

  • Samantha Rae November 22, 2016, 2:08 pm

    This pie crust is amazing! I used it for both a low(er) carb pumpkin and apple pie. It held up beautifully for both pies! I used pure maple syrup instead of honey, and used apple butter and maple syrup for the apple pie crust. I’m amazed and so thankful for you posting this! Thank you!

  • Sharleene Perez-Anderson November 21, 2016, 6:24 am

    Would you know how many carbs are in this pie crust?

    • Tyshieha Keitt November 25, 2016, 10:34 am

      I didn’t put salt in it so the stats are not for the exact recipe but on my fitness pal the carbs for 8 slices of the pie shell which is what I consider a serving is 10.

      Coconut Pie Crust
      Number of servings
      Ingredients Calories Carbs Fat Protein Sodium Sugar
      Louana – 100% Pure Coconut Oil, 8 ounce 2,106 0 227 0 0 0 Raw Organic Coconut Flour, 0.75 cup(s) 372 48 9 12 180 6 Egg, 2 large 143 1 10 13 142 0 Clover Honey, 1.5 ounce 121 34 0 0 0 32 Total: 2,742 83 246 25 322 38 Per Serving: 343 10 31 3 40 5

      If you put sea salt just add an additional 591 g of sodium.

      I hope this helps

      • Brad May 8, 2017, 12:30 pm

        If you count the carbs the flour is 18 net carbs, the sweetener (if you don’t use honey or maple syrup, but use Swerve or Splenda) is 0.

        so.. 18/8 = 2.25 net carbs per slice

        Sometimes I’ll use sugar free maple syrup (2 carbs for 1/8 cup which is 2 tblspn) so the new math is 20/8 = 2.5 net carbs per slice.


  • Jack November 19, 2016, 6:33 pm

    Hi I am a type two Diabetic and was wanting to cut carbs fore this Thanksgiving. Do you think your crust recipe would be good for a Black berry and Peach Pie sweetened with stevia?

  • Joi November 16, 2016, 4:01 am

    Hello, I wanted to know if this crust would hold up (be strong enough) for a crust for the top of an apple pie.
    I imagine I would have to double the recipe for a casserole size dish?

    Thank you in advance!

    This seems so easy, I really hope it works for me, I plan to use this recipe for Thanksgiving.

  • Yvonne November 13, 2016, 3:56 am

    Can you make the coconut flour pie crust and baked them and then freeze them to use at a later date?

  • mike November 6, 2016, 7:47 am

    This recipe is great but the dough is so sticky when handling. Did anyone else notice that? I’d like to put this in a mini pie tin but it’s seems like it would be impossible to finesse that. Does anyone have any suggestions? Great recipe over all though.

  • Monique November 3, 2016, 9:08 am

    Hi there, i know coconut flour usually seems to always need eggs, but since we have an egg allergy in family is there any way to make this crust egg-free? It doesn’t even need to hold up perfectly well or be not-crumbly, as long as it can still serve it’s purpose as a crust to hold the ingredients i’ll be happy. (dairy, wheat, nuts are not options for me) 🙂
    Tnx in advance if you can be of any help!

    • Charlene November 5, 2016, 4:51 pm

      We have chicken egg allergies, but have always used duck or quail eggs as substitutes. As duck eggs are bigger and quail eggs smaller, you’ll have to adjust for quantity.

    • Jewelz November 24, 2016, 11:27 am

      Have you tried flax eggs? They work well, since I too have a egg allergy, I’ve used them in baking before. You just need 1 Tbsp flaxseed meal and 2.5 Tbsp water. Hope this helps!

  • Cathy November 1, 2016, 9:25 pm

    The BEST!! I used this crust for a sugar free chocolate cream pie. The chocolate and coconut together were delicious! Thank you!

  • Nic October 23, 2016, 5:11 pm

    I really wanted to like this recipe. I followed the instructions carefully and I’m fairly well-versed at baking with “alternative” flours like coconut flour. I made 2 crusts for a pumpkin and pecan pie. Neither turned out well at all. They became soggy at the bottom and burned on the edges. Yikes! Perhaps they would work best with a no-bake pie.

    • Lea December 23, 2016, 9:03 pm

      It works better if you bake the crust first, then put your pie filling in and cover the edges with foil to avoid burning.

  • Karen October 21, 2016, 12:17 pm

    Will this dough work for a pie with filling that needs to be baked? eg fruit pies

  • Kenia Mahdi October 19, 2016, 5:43 am

    This pie crust is the bomb diggity!!!!!! I followed the recipe exactly. I let it cool off added my pumpkin pie mix put it back in the even. My pie can out great with this crust. The crust didn’t crumble at all. It was very moist and soft.

  • Stella Lang September 29, 2016, 8:39 am

    Love this recipe! Very easy to work with.

  • juliana September 16, 2016, 1:44 pm

    do you have any suggestions on what to use instead of the eggs to bind this? my daughter is nursing and the baby has had an allergic reaction to eggs so she has cut those out of her diet as well…we were thinking possibly “flax egg” or a “chia egg” but wondered if you might know of something else to try…thanks so much for this recipe. maybe once they get past this she can give this one a try. looks beautiful!

  • Monica September 3, 2016, 2:56 pm

    Thank you so much for this easy useful recipe! The dough comes together very softly, I squished it into a ceramic pie dish (8 inches ish) and baked it in a hot oven for 9 minutes. Then filled it with a mush I’d made of blackberries and apples and sugar and a bit of jelly powder. I baked it again for 15 minutes and it was really lovely. No starch, hooray!! I think it will make a wonderful apple tart, pushing the raw apple slices into the pastry a bit, sprinkle with sugar…..I’ll let you know if it’s good.

    • Monica September 3, 2016, 2:58 pm

      I think Teri ‘s tart sounds even better. I wonder did it work?

  • Taylor August 15, 2016, 4:37 pm

    Fell apart in the baking pan and turned into a boiling mess. Still somewhat salvageable but looks nothing like the picture. More coconut flour is needed, probably about double the amount it calls for in the recipe.

  • verilee July 11, 2016, 7:18 am

    do you always prebake? I am making quiche and would not usually prebake the crust.

  • Darlene Ricketts May 9, 2016, 7:44 am

    I made a coconut pie for a big party.The crust I made ruined the taste of the coconut pie. I am anxious to try your recipe. Thank u.

  • Krissy April 29, 2016, 6:23 pm

    Instead of making a two crust fruit pie just make a crumble topping. It would go good on blueberry, apple, peach, cherry just about any. I haven’t tried this yet. I just found out I have to be gluten free so all this is new. This looks like a fantastic recipe. My daughter loves pie. So this will be great! I will just use the coconut flour in the crumble topping…I love your site it has been quite helpful!

  • Nonie Swenson March 29, 2016, 1:50 pm

    So thankful to find this recipe for crust. I am older but just starting this new way of baking that is gluten free. Thanks

  • Donna Marie Paradowski March 15, 2016, 7:37 am

    Oh I just found the pot pie recipe with no top crust. The top crust is what I have been pining for. All brown and flaky … oh well. At least I enjoy this pie crust very much.

    • Darcy September 5, 2016, 9:19 am

      Make a second pie crust, using the pie pan, to cut a round piece large enough to cover the pie. Bake it by itself or on a baking sheet along with the pie. Place the backed pie top on top of the pie when you are ready to serve it.

  • Ryan February 22, 2016, 11:09 pm

    This is without a doubt the BEST crust recipe I’ve ever used. I cannot recommend it enough! It was so crumbly and moist; I would never believe it was mostly coconut flour. When browned fully, it stands up really well to pudding filling, and I’ll be interested to see how it holds up to fruit filling.

    I also sometimes replace half the coconut oil with butter, and the consistency is still just as amazing.

  • Cindi February 7, 2016, 11:08 am

    Has anyone tried freezing this crust and using it later? How did it work? Did you freeze it unbaked? Did you thaw before using or use it frozen?

  • Amanda December 24, 2015, 10:18 am

    Do I bake it prior to filling even if I am baking for a long period? I am making a pecan pie and need to bake for an hour. Thank you for everything you do and Merry Christmas

  • Aubs November 25, 2015, 8:22 pm

    I made this pie tonight for thanksgiving tomorrow (I of course had to sample one before serving to family….) I figured I’d write this now for those trying to still decide on a recipe for tomorrow.

    I made it with the dairy-free pumpkin filling (similar to your recipe w a few changes) and I’m impressed with the results. I’m on a pretty extreme diet right now due to health problems and I don’t care that all I’m eating for thanksgiving dinner is mashed squash and carrots as long as I can have some kind of pumpkin pie. So thank you.

    My notes: I only put a drizzle of honey and it worked for me. I could see how putting more would make it even better tasting though (I always feel like I can kind of taste egg in coconut flour concoctions but I may just be overly sensitive). Although I used melted coconut oil, I didn’t think about my cold eggs and when I combined the two it solidified. Oops. My oven was preheating so I just set the bowl on top of the oven for a min.

    I pre baked my crust for about 5-6 min then let cool down before putting the pumpkin filling in.

    Also I did panic some because the crust got VERY dark even though I covered it with foil…. Didn’t really taste burnt though.

    Overall I’d give it a go! Thanks for the recipe, Happy thanksgiving!

  • Maureen Hoffman November 22, 2015, 6:47 pm

    Can you use the coconut pie crust yo make pumpkin pie? Will it work ok to bake that long

    • Linda September 7, 2016, 8:08 pm

      I made this pie crust with melted grass fed butter and 1/4 cup powdered xylitol sweetener. I cooked for 6 minutes at 350 degrees. I then made pumpkin pie fillin from the back of the can of Libby’s pumpkin and used 1 cup coconut milk, and about 1/2 cup powdered xylitol. I poured it in the precook end pie crust and baked at 350 for 40 minutes and it came out great. It was better the next day after sitting in the fridge overnight. I also used this recipe with my adjustments and added 2 teaspoons vanilla extract and pushed into a cake pan 9 x 13, and then made a recipe for lemon bars but subbed xylitol for the sugar in the lemon bars and gluten free flour for the little bit of flour in the filling of the lemon bars. They came out fantastic and super low on the glycemic scale. Just let be this crust recipe. Thanks so much.

      • Linda September 7, 2016, 8:10 pm

        Auto correct on my iPad makes up the strangest sentences! It should have said I JUST LOVE THE PIE CRUST RECIPE,

  • Teri November 20, 2015, 8:15 am

    For those of you asking for apple pie suggestions, I recommend trying a tarte tatin. The apples get cooked on the stove top, and the crust is laid over the top before baking. You flip the whole thing over as it begins to cool. A bit of work, but worth it. I’m going to try this for Thanksgiving, with this pie crust recipe. I’ll let you know how it works out.

    • Monica September 3, 2016, 2:59 pm

      How did the tart work out?

  • Sherri November 20, 2015, 7:55 am

    In the recipe you say to bake the crust. If I were to make a conventional pumpkin pie, I would not bake the crust first; it would be baked at the same time as the pumpkin mixture. Can that be done with your pie crust?

    • Aubs November 25, 2015, 8:24 pm

      I found pre baking for just a few min helped to firm it up a tad (like a store bought crust) before filling

  • Inebelle November 19, 2015, 9:46 pm

    No one has commented in response to the egg replacements. I assume it’s function is to bind so could you replace it with psyllium husk powder? And how much would you use? Or what else would you suggest as a replacement? Please include how much of the replacement item you would use to substitute 1 egg.

    Thank You 🙂

    • Amber July 21, 2016, 11:35 pm

      Banana is a great egg replacement. 1/4 c mashed banana=1 egg

      • Stacey September 2, 2016, 12:07 am

        It is for GF, but not if your doing low carb. Bananas are high sugar/carb. 😉

    • Darcy September 5, 2016, 9:40 am

      I wouldn’t use psyllium husk powder as it’s so drying. Vegans use flax seed to replace eggs. Do a search for flax seed egg replacement for instructions.

  • Cathi November 19, 2015, 5:31 pm

    I can’t wait to try this , the pumpkin pie recipe & the sweet potato casserole. Ive been stressing looking for recipes that are easy & healthy. No more stress for me!! Thanks Coconut Mama! Happy Thanksgiving!!

  • Pat November 17, 2015, 3:39 am

    How long in advance can I bake this pie crust before filling?

  • Tearshia November 16, 2015, 6:37 pm

    Just made this. While the flavor was good, my husband and I did not like the grainy texture.

  • aubspl November 16, 2015, 4:24 pm


    Did anyone successfully substitute the eggs to make a vegan/egg free version?
    (would love to try this)


  • Annie November 14, 2015, 8:22 pm

    do you happen to have something using coconut flour for vegan pie crust??

  • Becca November 9, 2015, 10:33 am

    Just made this for a sugar added, lowcarb cheesecake. I added chopped pecans to crust. Delicious!

  • jan October 28, 2015, 8:45 pm

    can i make apple pie with this crust?

  • Tanya October 4, 2015, 12:37 pm

    I made this today with a pumpkin pie and it burnt…:( Any tips or ideas….made and followed to the T?? I think it would great with a no bake pie or one that takes less time to cook…

  • naadia October 1, 2015, 3:29 am

    Hello! Have you tried this crust without the honey? For a quiche…

    thanks! 🙂

    • Aubs November 25, 2015, 8:26 pm

      You could easily skip the honey. Even for pumpkin pie I just added a drizzle.

  • Danielle September 10, 2015, 5:40 am

    Have just attempted jam tarts with this recipe, I was surprised at how well the pastries help together after cooked! I did cremate them a bit tho, but I have an aga so need to pan in advance to adjust the temp! I will post a photo when I nail this properly haha! Also another tart recipe I saw, if you make them with a strawberry jam they are INSAINE with a marshmellow on the top <3

  • Rory September 9, 2015, 11:19 am

    I have my grandmother’s traditional southern recipe for cobbler. 1 cup flour, 1 cup sugar and one cup milk. How can I turn this recipe coconut friendly and still get a good chewy texture?

  • Joyce September 7, 2015, 6:26 pm

    We love crust, but have had none for quiet awhile, being gf. Our whole family loved the taste, texture too…..cakey yummy! Like a fancy dessert crust…..

  • Janice Strong August 5, 2015, 5:12 pm

    Where do you get cocoanut flour? I have a cousin that needs gluten free products.

    • Cynthia November 9, 2015, 6:17 am

      I purchased coconut flour from and I think I bought it once from Whole Foods Market. is a great source of all things coconut as well as many other healthful food options. They even have a concentrated coconut cream in a glass jar. It’s fabulous in fruit (especially grape) smoothies. If you try it remember to set the jar in boiling water for 20 minutes until it can be stirred together because coconut cream seperates and hardens.

  • Kristen July 25, 2015, 8:11 pm

    I love this recipe! It’s a success every time I bake it, and it’s so versatile. I’ve used it for a crust on a cheesecake, baked it with fruit on top for a cobbler, and tonight I baked it and crumbled it on top of coconut milk ice cream. It was so delicious!!! The combo was almost like a vanilla sandwich cookie. It definitely appeased the vicious seeet tooth I had today!!

    • Tanya October 4, 2015, 12:40 pm

      Curious I just used this for a pumpkin pie and it totally burnt…:( So sad was super excited about this find! Any tips you could pass along??

      • Teri November 20, 2015, 8:09 am

        I would try cooking your pumpkin custard on the stove top until it is nearly set, then pour it into your pre-baked (and cooled) pie crust. Stick the assembled pie back in the oven for maybe 10-20 minutes until the custard is completely ready (it will jiggle just a little in the middle.)

  • Alissa July 24, 2015, 9:08 am

    I used this and it worked great for berry and cherry pies. I also tried it for a tomato pie and the taste was not compatible. I’m going to try to omit the honey for pies that aren’t dessert and see how it goes.

  • gitte July 21, 2015, 7:19 am

    Sounds so yummy, but do you know an eggless version of this?

  • Maria July 8, 2015, 4:51 am

    I was beyond excited to find this grain free crust. I made it for a blueberry pie on 2 consecutive days using coconut oil instead of butter both times.

    After the prebake, the crust looked good but after the second bake of nearly an hour with the filling, the entire crust overbrowned. It looked burnt but did not taste that way. Actually, it tasted quite good and the crust was substantial enough to hold the filling.

    Both times I used a glass pie plate so this might have something to do with the burning. I tried once using a cookie sheet to hold the plate and once without. It made no difference. Also covering edges in foil made no difference either.

    I am going to try this next time with a tin plate to see if I can get a better result. Other thsn that, this crust is so easy to make and the dough comes together very well.

    • Tanya October 4, 2015, 12:43 pm

      Hi Maria,

      I had the same thing happen with a pumpkin pie..I too used glass didn’t think about that. Did you ever try with a tin pan? Mine def tasted burnt though…would love to know how it turned out in the tin pie pan…;)

    • Mark Buehner November 22, 2015, 12:05 pm

      Try covering the outside crust with foil for at least the second half of the second bake.

  • Ginger May 24, 2015, 12:02 pm

    i used this pie crust recipe for a blueberry pie, the crust got extremely brown not burnt but looked like a chocolate pie crust what is the trick of baking fruit pies but not getting. Brown crust thanks

  • Beverly May 23, 2015, 9:33 pm

    How would you make a cheese cake using this?

  • 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!

  • Maqueena April 21, 2015, 1:33 am

    Can I use allpurpose flour for this recipe?

  • 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

  • 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.

  • peter February 17, 2015, 1:19 am

    In Australia we love meat pies – because we are LCHF people have been making the pie crust with almond flour but it is so high in calories and carbs – can we use coconut flour instead.
    We roll our almond flour on plastic rap and then position it in the pie maker so could do similar with coconut flour we think

  • toni January 31, 2015, 6:06 pm

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

  • 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 🙂

  • 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.

    • Amanda November 16, 2015, 5:55 pm

      You can actually get nutritional information for any recipe you’d like, as long as you know the serving sizes and ingredients, through The account is free; you would just have to add the recipe to your recipe book by manually entering in the information. I hope this helps! 🙂

  • Hannah January 8, 2015, 5:27 am

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

  • Pam December 24, 2014, 2:10 pm

    Have you tried with “egg replacer” instead of real eggs?

  • 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.

    • Lia December 24, 2014, 8:09 am

      Thanks Julie for letting us know your experience. I’m planning to do the same thing for Christmas Day.

  • 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 🙂

  • 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

  • carol November 26, 2014, 12:54 pm

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

  • 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?

  • 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.

  • 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. 🙂

  • 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.

      • Richard December 2, 2014, 10:54 am

        Coconut Mama (et. al.),
        Found this recipe over the holiday and while experimenting with it I actually did roll it out with fair success…. However I have a marble rolling pin which I chilled before use and rolled onto wax paper instead of flour cloth (I did dust the paper with coconut flour before rolling). Granted I couldn’t pick it up like a regular flour dough crust, but i was able to transfer the crust to the pie using the wax paper and then using a long thin knife to aid in sliding the crust off the paper onto the pie. Your mileage may vary.

        Coconut Mama, Thx much for posting this recipe. I got a lot of mileage out of it this Thanksgiving (another thing to be thankful for 🙂 ).

  • 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.

    • Kathy November 26, 2015, 5:40 am

      I’ve read that the more you cut down on fats; i.e. oil, nut & seeds, avocado, and animal products, the less you have to worry about sugars (honey, etc.). I would try it and see how your blood sugar goes, even down to no extra (overt) fats, just the fats naturally occurring in fruits and vegetables, yes, even lettuce.

  • 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.

        • GK October 30, 2015, 10:37 am

          about whipping cream, where I live you need to be careful to look at your heavy whipping cream’s nutritional info, because I can buy Dairyland HWC with no carbs or sugar, but there is also Island Farms HWC which has 1 carb and 1 sugar per tbsp., so it really matters which one you buy especially if you are diabetic

      • marilyn patterson June 8, 2015, 10:11 pm

        I buy my coconut oil ,Kroger brand very cheap and I have a vitamix could I use unsweetened coconut flakes to make my own flour?

    • 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.

  • 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.

      • Mariana S. November 17, 2015, 10:50 am

        Ok, So I will make 2 crusts for an apple pie and cover it. If seems that this crust bakes so quickly, how do I make sure the apple pie filling will bake properly, and that it wont be soggy on the bottom? Thanks. Also, If you would like to share the pie recipe you made, I’d be very grateful 🙂

  • Sara November 24, 2014, 5:29 pm

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

    • Karey Collins December 18, 2014, 5:21 pm

      Did anyone find a egg replacement for this recipe yet? I normally use the egg replacer EnerG or chia seeds. Not sure how that would work on a pie crust though

      • m. September 7, 2015, 6:41 am

        apple sauce is a good replacement for eggs

  • 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?

  • Tessie November 24, 2014, 3:59 pm

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

  • Angelia November 24, 2014, 3:31 pm

    Thanks…from across the River in Vancouver….

  • 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! 🙂

    • rose October 5, 2015, 3:12 am

      why oh y do you not experiment and see, for your self.

      • Wendi October 7, 2015, 12:51 pm

        Because ingredients can be expensive. It helps to have a general idea before using your ingredients. I would like to make healthier meals for my family, but I don’t always have a lot of the ingredients to be able to experiment and find out that was wrong for us. Also, I don’t have much $ to be spending on experimenting and finding out it wasn’t what we were looking for. I appreciate someone that is able and willing to experiment and offer more info about the recipes.

        • Joanne Countryman November 19, 2015, 6:36 am

          Wendy wrote my sentiments exactly to the T. That’s why I follow the bloggers and always read the comments at the bottom of a recipe. Organic fresh ingredients are expensive and I so appreciate someone who has pioneered and tested a recipe and stated their opinion or their notations after trying out a recipe!

  • Patricia November 24, 2014, 10:10 am

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

    • Antoinette November 21, 2015, 1:53 pm

      Tiffany I love coconut too and I am having a hard time finding recipes on using coconut oil and flour and using honey in cookies and cakes. I have tried making them myself but either I am having to add too much flour or the cookies (laugh at this) are runny like crepes. I want to make my daughter a birthday cake for this Thanksgiving and still looking for a healthy recipe without the sugar and using honey. Any recommendations?

    • PghPammy November 25, 2015, 11:11 am

      I used this recipe for strawberry rhubarb pie this summer (it was devoured fast, even by my son who is no coconut fan). I just popped another into the oven for my scratch pumpkin pie. This time I used leaf lard (grandma always used that) and I’m sure it’ll be just great!