This coconut flour pie crust is gluten and grain-free! You can use this recipe in place of a traditional crust in most pies.
Tis the season for pie making!
This coconut flour pie crust is made with coconut flour, coconut oil, salt, honey (optional ingredient), eggs and is free from other starches, dairy, and refined sweeteners. So if you or one of you’re loved ones need a grain-free or gluten-free option this holiday season, this is a wonderful recipe to try!
I’ve used it to make pumpkin pie, apple pie, quiche, and chicken pot pie. It’s incredibly versatile!
What I love most about this crust is that you don’t have to roll it out and chill the dough. It’s the easiest crust to make, and the ingredients come together fast, and the crust bakes up beautifully!
This coconut flour pie crust isn’t like traditional wheat crust. You spread the dough into a pie plate rather than roll it out with a rolling pin. It’s much easier to make than traditional pie crust!
You can use butter or coconut oil in this recipe, and if you’re using this crust for a savory dish, you may leave out the honey.
To make this crust low sugar, you may substitute swerve or stevia.
How To Make Pie Crust with Coconut Flour
Ingredients: You will need 1/2 cup of coconut oil or butter, two eggs, 3/4 cup of sifted coconut flour, one teaspoon of salt, and one to three tablespoons of honey.
In a medium bowl, beat butter, eggs, honey (if using), and salt with a fork. Then add coconut flour. Stir until dough holds together. Gather the dough into a ball, then pat it into a 9″ greased pie pan. Prick the dough with a fork.
Bake for 8-10 minutes or until lightly brown.
Tip: If you need to bake the coconut flour pie crust for a long time, I suggest covering the edges of the pastry with foil or a pie crust cover to prevent burning.
Coconut Flour Pie Crust FAQ
Yes, it does, and I recommend using eggs specifically, NOT an egg alternative. I’ve tested this recipe many times without eggs and it unfortunately doesn’t bake well without eggs.
Absolutely yes. Coconut flour is great for dough – it’s dense and adds a natural sweetness. Highly recommended for baking desserts in particular!
I suggest baking the crust for 5 minutes, with the rims covered to help the crust crisp prior to adding in the pumpkin pie or apple filling. Remove the partially cooked crust from the oven and pour the filling into the warm crust. Return to the oven and bake according to the pie directions. The rims of the crust may burn if baked too long, so I highly suggest covering them with foil.
The dough does freeze well but you will need to let it defrost in the fridge the night before using before you bake your pie.
Related Recipes:
- 30 Best Coconut Flour Recipes Simple And Delicious
- Gluten-Free Pumpkin Pie
- Keto Pumpkin Cheesecake Bars
- Coconut Cream Pie
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 pie crust 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup coconut oil or butter
- 2 eggs
- 1/4 teaspoon sea salt
- 3/4 cup coconut flour
- 1–3 tablespoons raw honey (optional)
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl beat butter, eggs, honey(if using) and salt together with a fork.
- Then add coconut flour. Stir until dough holds together. Let the dough sit for 2-3 minutes, or until the flour has absorbed the liquid ingredients.
- 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.
Notes
If you’re using this crust for a savory dish leave out the honey.
Nutritional data based on using one tablespoon of honey.
Nutrition Facts
- Serving Size: 1 Slice ( 8 Slices )
- Calories: 195
- Fat: 16g
- Carbohydrates: 9g ( 5.5g net carbs)
- Fiber: 3.75g
- Protein: 3.75g
Originally published on November 24th, 2014 and was updated on November 5th, 2021 with updated images and nutritional data.
