Want the perfect low carb pie crust that isn’t made with almond flour? Give this simple coconut flour pie crust a try for both sweet and savory pies.
It seems that every year, the Holiday season starts earlier. It used to be that Christmas decorations didn’t come out until after Thanksgiving.
I always seem to be scrambling at the last minute to prepare for the holidays. That’s why I always schedule time off from work for both Thanksgiving and Christmas.
Typically, I bring a low carb pie to share with my family on each holiday. This year, I wanted to try a coconut flour pie crust.
My usual low carb pie crust is the one found on my key lime pie recipe. That was the first crust I ever made with coconut flour. But, that recipe also includes almond flour.
Since I know a few people who are sensitive to nuts, it’s nice to have an option for them. This low carb coconut flour pie crust is a good choice.
I found the crust to be light and flaky. You can use it for either savory or sweet pies. Just omit the low carb sweetener for savory.
You can also use the crust for either a no bake or bake pie. Just fill the crust and bake until your filling is set. I do recommend using a pie crust shield, though, to prevent burning the edges.
Although I’m not nut sensitive, I do prefer coconut flour better than almond flour. And it has some health benefits too.
There are a few things to keep in mind about coconut flour. You need to have adequate eggs and liquid. I felt two eggs was fine for the crust.
I did up the butter as it counts as a liquid in a recipe. However, I noticed that ingredients can vary. Even butter. The grass fed brand I use is much softer.
If you find the dough to be a bit sticky when forming it into a ball, it’s best to knead in more coconut flour. However, you need to be careful not to add too much.
You could mix up all the ingredients right in the pie pan. Then, you’d just need to press it out with your hands or a small pastry roller.
I prefer rolling the pie crust dough out between two sheets of wax paper. That way, I don’t have to worry about it sticking to the surface.
With the wax paper, it also gives a nice way to pick up the rolled-out dough to put it in the pie pan. Sometimes, the dough does crack when transferring to the pan. But, I just press dough back together.
Need some more ideas? Be sure to check out my collection of low carb pies.
Low Carb Coconut Flour Pie Crust
Now that you know how to make a low carb pie crust with coconut flour! What kind of pie will you make?
Coconut Flour Pie Crust – Gluten free
- Place butter in a microwavable bowl. Microwave until melted.
- Add eggs, sweetener, and salt. Mix well.
- Stir in sifted coconut flour until dough forms.
- Knead dough for about a minute and then form into a ball. If too sticky, knead in a little more coconut flour.
- Roll out dough between wax paper to about ⅛ inch thick.
- Turn rolled out dough into a 9 inch pie pan.
- Prick bottom and sides of crust with a fork. Use a pie crust shield to prevent burning the edges.
- Bake crust at 400°F for 10 minutes. Cool completely on wire rack.
Array ( [serving_size] => 1 [calories] => 165 [carbohydrates] => 6 [protein] => 3 [fat] => 14 [saturated_fat] => 9 [cholesterol] => 71 [sodium] => 213 [potassium] => 15 [fiber] => 3 [sugar] => 0 [vitamin_a] => 415 [calcium] => 10 [iron] => 0.5 [serving_unit] => slice )
Note on Nutritional Information
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