This coconut flour pie crust is perfect for tough pies that crumble when you cut them: lemon meringue pie, blueberry pie, and coconut pie. It stays in one piece even when sliced. And it tastes good too!
Pie crusts are an essential part of any pie recipe, providing a crispy and flaky texture that complements the filling. However, traditional pie crusts are often made with flour, which is high in carbohydrates and can be problematic for those following a ketogenic diet. Fortunately, there is a solution: a keto-friendly pie crust made with coconut flour.
This is the BEST Coconut flour pie crust recipe I have ever tried! It is so easy to make and tastes just like one made with wheat! You really need to try this one!
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BAKING WITH COCONUT FLOUR
Coconut flour is an excellent alternative to traditional flour for those following a ketogenic diet. It is low in carbohydrates, high in fiber, and rich in healthy fats. Coconut flour is also gluten-free, making it an ideal choice for those with gluten sensitivities or allergies.
PIE CRUST INGREDIENTS
An easy low carb and grain-free pie crust with a few simple ingredients made in a food processor.
- Coconut flour - the brands we like to use are Bob's Red Mill and Besti for finely ground coconut flour.
- Almond flour - we add a dash of almond flour to add moisture and richness to the crust. Additionally, almond flour has a nutty flavor that can complement the coconut flavor and enhance the overall taste of the crust.
- Low Carb Sweetener - We use a granular low carb sweetener, usually monk fruit. Swerve would work well too.
- Cream Cheese - the fat content and texture of cream cheese gives it a rich texture.
- Butter - use cold butter cut into chunks. Coconut oil can be substituted.
- Xanthan gum - works as a binder when making a gluten-free pastry.
- Apple Cider Vinegar - The acidity in apple cider vinegar helps to make the dough easier to roll out and shape without tearing or breaking. This is particularly helpful in pie crusts, where a delicate and flaky texture is desired.
HOW TO MAKE COCONUT FLOUR PIE CRUST
Grab your food processor and you have a low carb pie crust in minutes.
Place all ingredients in a food processor.
Pulse until mixture forms into a dough.
Roll out using pieces of parchment paper.
Place into a pie dish and get ready to bake.
The pastry needs to be chilled and can be baked blind for a cold filling for baked with a cooked filling.
- A granulated sweetener works the best for the pie crust for the texture and forming of the crust.
- The dough needs to be chilled for at least 30 minutes before use. Wrap in plastic wrap or parchment paper.
- For a savory pie crust recipe, omit the sweetener.
- If you find the dough too dry, add an egg.
- When baking blind, prick the bottom of the pie with a fork.
- A teaspoon of vanilla extract can give the crust a slightly sweeter taste.
Wrap the dough in cling film and the pie crust can be kept in the refrigerator for up to 2 days before use.
KETO PIE FILLING SUGGESTIONS
Pies you could make this this low carb pastry are:
FREQUENTLY ASKED QUESTIONS
This will depend upon the brand of coconut flour used but it has a slightly sweet taste that is not too coconutty.
Omit the butter and cream cheese and use coconut oi for a dairy-free pie crust.
Yes, you can make this ahead and store it in the fridge until you are ready to bake.
For a richer pie crust, or if you find the dough too dry, add one or two eggs to the mixture in the food processor.
Don't overwork the dough. Coconut flour is highly absorbent, so using enough fat in your crust will help to prevent it from shrinking. Make sure to use a sufficient amount of butter or coconut oil in your recipe.
This can be omitted for anyone with nut allergies. The texture might not be as pliable, and the addition of an egg may help.
Coconut Flour Pie Crust
Make the Dough
- Place all the ingredients into a food processor and blend until you have a dough.
- Form the dough into a ball with your hands, cover with parchment paper and place in the fridge. Chill for 30 minutes.
Bake the Pie Crust
- Preheat the oven to 180C/375F degrees.
- Lightly butter an 8 or 9 inch pie dish.
- Remove the pastry from the fridge
- Place on a sheet of parchment paper and cover it with another layer of parchment paper. Roll out gently into a circle slightly larger than the pie dish.
- Remove the top layer of parchment paper, then using a hand under the bottom parchment paper place the pastry into the pie dish. If it breaks or cracks, repair it with your hands.
- Spoon the filling of your choice and bake for 20 -25 minutes until the pastry is firm and golden.
The information shown is an estimate provided by an online nutrition calculator.