You won't have to skip dessert with this low-carb coconut flour pie crust recipe. This pie crust recipe is easy to make and does not require rolling. Simply press the crust into the pan and bake!
It can be used for sweet and savoury recipes and only needs 4 ingredients.
If you are new to low-carb baking or keto baking, you may also want to make my almond flour pie crust. It is simple, quick, and easy. It can also be used in sweet or savoury recipes, baked or no-bake too.
How to make a low-carb and keto pie crust
Coconut flour pie crust is a great alternative crust to traditional carb-loaded pie crust. The crust is diverse in flavour and pairs wonderfully with many fillings.
This crust is best used when making an open-faced pie or quiche. Continue reading to find directions for using this crust for both oven-baked pie crust or a no-bake pie crust.
How to make sweet and savoury pie crusts
How you plan on using the crust will determine if you want a sweet pie crust or savoury pie crust. If you are baking a quiche you can easily make this crust savoury by adding a little salt, herbs, and seasoning to the keto dough.
However, if you want to make a sweet keto dessert recipe such as berry pie, no-bake cheesecake, or chocolate pumpkin pie you would want to make your crust sweet to match the pie filling.
To make the low-carb pie crust sweet, simply omit the salt from the recipe and replace it with your favourite powdered sweetener or sugar replacement.
Top Tip: Using a liquid sweetener will make your pie crust too sticky to work with.
All quantities, ingredients, and instructions are in the recipe card below.
Coconut flour pie crust is very simple to make with 4 simple low-carb ingredients. You will need coconut flour, cold butter, two eggs, and salt/sweetener.
The cold butter is essential to get a firmer, more flakey pie crust texture. If you use melted butter to make your crust your crust will be chewy rather than crunchy.
I have found the easiest way to mix the cold butter into the coconut flour is by using a food processor or blender. A food processor is not necessary, but making pie crust is a lot easier and faster with it.
To make the dough, simply toss the ingredients into a food processor for about 30 seconds to a minute until the dough forms little balls. Then scoop the dough into a zip bag, roll into a ball, and let chill for 15-20 minutes. This will allow the dough to firm up a bit.
When the dough is done chilling in the fridge, press the dough into your pie pan using the palm of your hand. You will want to work the crust from the middle out toward the edges.
Poke a few holes at the bottom of the crust with a fork, then make a pattern with the fork around the edges. This encourages the pie crust to bake evenly and go crispy.
Now your crust is ready to bake. If you are making a pie that needs to bake you can add the filling to the crust and bake according to the pie directions.
However, if you are making a no-bake pie like this low-carb berry cheesecake you will want to bake the crust at 400 degrees F/200 degrees C for 10-12 minutes. To ensure the edges of your crust do not get too crisp or burn, I like to cover my edges with a bit of aluminium foil.
If you prefer to leave out the butter and make a dairy-free pie crust, you can substitute 57 grams (¼ cup) coconut oil instead. The consistency of coconut oil is a bit looser, so you won't need as much. If you mix the dough together and it is too dry add a bit more coconut oil a spoonful at a time.
This simple gluten-free pie crust is also perfect for freezing. The crust can be frozen directly in the pie pan for up to 6 months. Be sure to wrap the pan tightly with foil, then place the crust in a freezer bag or airtight container to keep it fresh for longer.
The crust can be frozen baked or unbaked. You are going to love this crust.
Comment below with your favorite low-carb pie filling.
Please rate this recipe.
Low-Carb Coconut Flour Pie Crust Recipe
- Add all the ingredients to a food processor. Mix the crust for 30 seconds to a minute until the dough forms small balls. Then transfer the dough to a zip bag and roll into a ball. Let the dough chill for 15-20 minutes.
- Remove the dough from the bag and press into the centre of a pie pan. Flatten the crust with the palm of your hand and work the crust up to the edges of the pan, trying to make the crust even.
- Prick the bottom of the crust several times with a fork. Then use the form to press a pattern around the edge of the crust. Cover the edges of the crust with small strips of foil.
- Fill the pie crust with your desired filling and bake according to the directions for that pie. If making a pie that requires a prebaked shell then preheat the oven to 400 degrees F/200 degrees C. Bake the crust for 10-12 minutes. Then remove the crust and let it cool completely before adding the filling.
YOUR HOLIDAY PANTRY & GIFT GUIDES
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.