Coconut Flour Pie Crust

Name: Coconut Flour Pie Crust
Prep time: 10 min
Total time: 10 min
Yield: 12 serving
Ingredients: 1 ¼ 1 ¼ cup coconut flour; 4 4 tablespoons powdered sweetener; 1 1 pinch salt; ½ ½ cup unsalted butter; 3 3 tablespoons water

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
12
Calories
122 kcal
Course
Dessert
Cuisine
American

Coconut Flour Pie Crust

Ava Acevedo

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This easy coconut flour pie crust without almond flour is keto, gluten-free and egg-free. You can make it dairy-free with coconut oil.

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Ingredients

Servings

1 ¼ 1 ¼ cup coconut flour
4 4 tablespoons powdered sweetener
1 1 pinch salt
½ ½ cup unsalted butter cut into pieces (or coconut oil if dairy-free)
3 3 tablespoons water adjust as needed

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Instructions

Toast the coconut flour on a dry skillet on medium heat for 4 to 5 minutes until golden. Toss the coconut flour around the pan no-stop to toast it evenly and prevent the flour on the bottom to brown too much.
Transfer the toasted 1 1/4 cup coconut flour to a bowl and mix it with 4 tablespoons powdered sweetener and one 1 pinch salt
Add the 1/2 cup unsalted butter cut into pieces and 2 to 3 tablespoons water (start with 2, add more as needed) and mix, rubbing the butter in using your fingers or a spoon. Work the liquid and fat into the flour until completely absorbed. The crust is ready when you press inside your hand and it stays together.
Grease the pie dish or baking pan with butter or coconut oil, and add a disc of parchment paper to the bottom. Transfer the crust mix and press the crumbs against the sides/bottom of the pan until they stay put in the shape of the pan.
Optional step, for a crispier crust: To use in a no-bake pie/cheesecake, freeze the crust for at least 30 minutes before adding the filling. To use in a baked dessert, brush a lightly beaten egg white, prick the bottom with a fork and blind bake it on the top rack of the oven preheated at 350 °F (175 °C) for about 5 minutes or just until the egg white is cooked dry. Wait for the crust to cool down before adding the filling.

Equipments used:

Notes

If you plan on baking the crust/use on a baked dessert, you could skip the first step of toasting the coconut flour. I still recommend doing it for better flavor and uniform crust color. Only toast it for less time, just until it's slight golden.