Coconut Flour Pie Crust – Gluten free

Name: Coconut Flour Pie Crust - Gluten free
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1/2 cup butter; 2 eggs; 1/4 cup Swerve ((or Sukrin:1) leave out for savory); 1/4 teaspoon salt; 3/4 cup coconut flour (sifted (about 77g))

Pies

This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.

Shares 7K

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.

FREE eBook!

LOW CARB TIPS and TRICKS

Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!

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

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 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?

Low Carb Coconut Flour Pie Crust

4.78 from 9 votes