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Coconut Flour Pie Crust – Gluten free

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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.

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. | LowCarbYum.com

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.

Low carb coconut flour pie crust - gluten free

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. There a nice comparison of these two low carb flours here.

Low carb coconut flour pie crust - gluten free

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.

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. | LowCarbYum.com

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 ideas for low carb pies? I have a terrific collection in this post.

Now know how to make a low carb pie crust with coconut flour! What kind of pie will you make?

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Low carb coconut flour pie crust - gluten free

Recipe video for making this low carb pie crust

Low Carb Coconut Flour Pie Crust

Low carb coconut flour pie crust - gluten free
4.63 from 16 votes
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Coconut Flour Pie Crust - Gluten free

Want the perfect low carb pie crust that isn't made with almond flour? Give this pie crust made with coconut flour a try for both sweet and savory pies.
Course Dessert
Cuisine American
Keyword low carb pies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 165 kcal
Author Lisa | Low Carb Yum

Ingredients

US Customary - Metric

Instructions

  1. Place butter in a microwavable bowl. Microwave until melted.
  2. Add eggs, sweetener, and salt. Mix well.
  3. Stir in sifted coconut flour until dough forms.
  4. Knead dough for about a minute and then form into a ball. If too sticky, knead in a little more coconut flour.
  5. Roll out dough between wax paper to about 1/8 inch thick.
  6. Turn rolled out dough into a 9 inch pie pan.

  7. Prick bottom and sides of crust with a fork. Use a pie crust shield to prevent burning the edges. 

  8. Bake crust at 400°F for 10 minutes. Cool completely on wire rack.

Nutrition Facts
Coconut Flour Pie Crust - Gluten free
Amount Per Serving (1 slice)
Calories 165 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Cholesterol 71mg 24%
Sodium 213mg 9%
Potassium 15mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Protein 3g 6%
Vitamin A 8.3%
Calcium 1%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

Related Posts

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. #glutenfree #keto #lowcarb #ketorecipes #piecrust | LowCarbYum.com

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  1. I want to try my hand at a low carb, gluten-free “pop tart”, for my daughter. If I roll this into a rectangle instead, how large do you think it would be? If I cut the rectangle in half, put jam on one half, then placed the other half on top, how long do you think it would need to bake?

    Reply

    • That should work and the baking time should be similar. You’d just need to keep an eye on it. And, it might help to flip the pastry about halfway.

      Reply

  3. I just made this and the crust burnt on the top edges and then I added the cheesecake filling and had to recook and it just burnt more. What did I do wrong? I followed everything exactly.

    Reply

  4. When you baked it, did you cover the edges with foil? It looks like it got charred pretty badly, which can be prevented in a normal crust with foil. Just trying to gauge how sensitive this recipe is compared to a traditional recipe 🙂

    Reply

    • I always use a pie crust shield placed on top of the crust edges to ensure they do not burn. I keep the shield on during the entire bake time.

      Reply

  5. I am wondering if I can bake this dough in a “springform” pan and use as a bottom only crust for a cheesecake? Does this sound weird? All of the other “crust” recipes I have seen for cheesecakes just don’t look good to me, but this one does. Opinions?

    Reply

  6. I am both a baking and a keto novice so I have a quick (probably silly) question:

    If you are making a pie that needs to be baked do you use this crust recipe unbaked?

    And conversely if you are making a no bake pie then bake the crust first?

    Sorry if that sounds obvious but I would hate to spend time preparing the crust, and then mess up what sounds like a great recipe

    Reply

  7. Hi, looks lovely. I have made a really good almond flour crust. But plan on trying this. Are you only doing it for nut sensitive persons? Or do you prefer the taste?

    Reply

  8. Do you think if I left the butter solid/cold and cut it into the dry ingredients, then incorporate the beaten eggs would help this have a flaky texture?
    Thanks for your recipe help 🙂

    Reply

  9. I was planning making this today. My husband wants pumpkin pie for his birthday! I do not have any eggs. Is there a substitute you would suggest? Or do I need to run out and buy eggs?

    Reply

  11. Lisa, have you been having trouble with your site? I cannot get a single recipe to print from it, yet I can print anything on any other site.

    Reply

    • I need to know the browser you are using and if it’s on a Windows or Mac computer. There have been issues with the Microsoft Edge browser. I’ve been using Chrome on both Mac and Windows without a problem.

      Reply

  12. made this crust this morning for my coconut cream pie.just started 2 weeks ago to go low carb ,high protein diet, both me and my daughter and i have to say thank you , i was dying for treat and this was it..love will use again.

    Reply

  13. I plan to make a strawberry pie today using this crust recipe (substituting in regular sugar though). I cannot wait to taste it!

    Reply

  14. In your Nutrition Facts, how many servings make up the piecrust?

    I cannot wait to make this! Thank you!

    Reply

  16. The texture came out almost like a madeline. I think I’ll add some vanilla extract or lemon extract another time to make cookies!

    Reply

      • Hi Lisa. Hope you are well. I made this today as a recipe for cookies. They are dry but crispy to a degree which my quest on a Keto diet. I think next time I’ll switch some of the coconut flour for maybe oat bran flour. Then make sandwich cookies with almond butter mixed with stevia. …I read once that someone was charged 500 dollars instead of 5 dollars for the recipe for chocolate chip cookies at a famous restaraunt. She had asked for the recipe and the waitress said it was 5. The customer thought it was $5 not $500! So anyway, one of the ingredients was oatmeal. I’m hoping oat bran will yield similar results!!

        Reply

  17. I just put two of them in the oven. One for a cheesecake and another one will be a quiche. Can’t wait to try it. I’ve been missing my crust. This was actually very easy to make. Now I can stick to my diet. Thank you.

    Reply

  18. Hello,
    I have just started low carb eating and looking for inspiration after a disastrous, carboard tasting chocolate torte birthday cake. Your recipes look fab and much more like real recipes ie using butter with almond / coconut flour. I am really keen to try this pie as have been missing crunch. Also your bread. Anyway I digress slightly when you show carb values do I deduct the fibre value to get net carbs? I am in France and they only count net carbs here. Also how many servings are you calculating for this pie recipe. Thank you in advance can’t wait to explore some more.

    Reply

  19. I would love to use this recipe for my pumpkin pie for thanksgiving. Has anyone made it ahead of time and frozen it with success?

    Reply

  20. Just found you site. Love it. I’m a diabetic, which flour is best for us with low carbs but also low calories? I also have to lose weight and sometimes you can give up carbs but the item has a lot of calories. It’s hard to find a balance at times!! Thanks for the info.

    Reply

  21. So excited to try this! I made a crust last year with almond flour and it was a complete fail in the taste dept. Can I use Splenda in place of the Swerve?

    Reply

  27. Thanks for sharing. We are going to a family holiday dinner and now my husband and I will be able to have some dessert. I going to use this for my pumpkin cheesecake crust

    Reply

  37. One of the crusts I will be trying out before Christmas as my whole family will be in town. Little do they know it’s going to be a low carb Christmas. 😊

    Reply

    • I always sneak the low carb desserts onto my family each holiday. However, they look forward to them now that I’ve converted a few more to low carb.

      Reply

  40. I will be baking this soon with pumpkin filling! I love your recipes.
    You have made my life so much easier trying new recipes to eat healthy!
    I make something new several times a week. My husband loves it!
    Thanks so much.

    Reply

  41. I am always looking for low carb recipes, but my daughter also eats gluten free so this will really help in our house!

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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