This easy, gluten-free, coconut flour pie crust is super simple to make, and will be the perfect base for all of your favorite pie fillings! You'll need just four ingredients to make this nut-free pie crust with coconut flour, and tips are included to make it sugar-free, vegan, dairy-free, low-carb, and keto too.
Why This Coconut Flour Pie Crust Recipe is So Good
- 4 Simple Ingredients: Aside from coconut flour, all you need are a couple of eggs, softened butter (or vegan butter), and brown sugar.
- Easy to Customize: As written, this recipe has sugar in it, but if you leave the sugar out, or replace it with a low-carb alternative, this will be the best keto coconut flour pie crust recipe too!
- Coconut Flour instead of Almond Flour: I use almond flour in many of my gluten free and vegan baking recipes, like gluten free lemon cookies and vegan chocolate mug cake, but there are plenty of good reasons for wanting to make pie crust with coconut flour instead. Use this pie crust recipe when you need an easy crust that's nut free.
If you're looking for an easy pie crust recipe made with all-purpose gluten free flour, check out my Vegan Pie Crust recipe next!
Tips and Tricks for Making Easy Coconut Flour Pie Crust
- This recipe makes a single crust pie, and the instructions show you how to fully bake it for cream fillings or other no-bake pies. For fruit pies or other recipes that call for a double pie crust, you can double this recipe. Follow the specific pie recipe to know if you should pre-bake or partially bake the crust before adding the filling.
- Using a food processer is the easiest way to make this crust come together, but you can also use a high-speed blender.
- To make a low-carb pie crust, replace the sugar with your favorite low-carb granulated sweetener.
- You can also skip the sugar altogether to make a crust for a savory pie!
- It's normal for the dough to be crumbly or for cracks to appear as you make the pie. The recipe below shows you how to smooth out cracks. You can also just press the dough together with your fingers.
- Adjust as needed. Coconut flour can vary in its absorbency, so you may feel the need to use more or less liquid in this recipe. Sprinkle on more flour if the mixture is too wet, and add a bit of extra melted butter if it's much too dry.
- You don't need to use a rolling pin to make a coconut flour pie crust. It can be easier to just press the dough into a greased pan.
Pies to Make with Coconut Flour Pie Crust
Try my Vegan Sweet Potato Pie or Vegan Pecan Pie with this delicious coconut flour pie crust.
Or try a double coconut pie: Make coconut custard meringue pie in a coconut flour pie crust.
More Easy Dessert Recipes
- Air Fryer Chocolate Glazed Donuts
- Cherry Delight Dessert
- Vegan Rice Krispie Treats
- Blueberry Scones
- Gluten Free Easy Apple Cake
Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Pinterest, and Facebook, too!
Coconut Flour Pie Crust
This easy, gluten-free, coconut flour pie crust is super simple to make, and will be the perfect base for all of your favorite pie fillings!
Equipment
- 9-inch pie pan or tart pan
Ingredients
- ¾ cup + 2 tbsp coconut flour
- 2 large eggs
- ½ cup+ 2 tbsp butter or dairy free butter softened
- 2 tbsp light brown sugar
Instructions
- Place all ingredients into a food processor or high power blender and blitz until the mixture resembles a sticky dough.
- Use your hands to gather the dough from the bowl and press everything together into a ball.
- Place the ball of dough in the freezer for 10 minutes to chill. While the dough chills, lightly grease a 9” pie pan and preheat the oven to 350°F/180°C.
- Place the dough ball in the center of a sheet of parchment paper and lay another sheet on top. Use the rolling pin to roll the dough out into a circle that’s about 2-3” bigger than your pie pan. Or for a little less neat but much easier method, just use your hands to push the dough straight into the pan.
- If you’ve rolled the dough, peel off the top layer of parchment paper and carefully flip the dough to lay it on top of the greased pie pan. Peel off the parchment paper.
- Push the dough into the base and edges of the pan. This dough does crack very easily. If it does, don’t worry! Just use your hands to squash pieces of excess pastry into the gaps. For a nice smooth finish, you can place a small piece of parchment paper over any lines or bumps, and rub a pestle from a pestle and mortar in circular motions over the paper. When you lift the paper off, the dough underneath should be nice and smooth.
- Run a sharp knife around the rim of the pan to remove any excess pastry.
- Use a fork to poke some holes in the base.
- Bake for 13-16 minutes.
- Leave the cooked crust in the pan until completely cooled. If you try to remove it when it’s still warm, it may crack.
Notes
- This recipe makes a single crust pie, and the instructions show you how to fully bake it for cream fillings or other no-bake pies. For fruit pies or other recipes that call for a double pie crust, you can double this recipe.
- To make a low carb pie crust, replace the sugar with your favorite low carb granulated sweetener.
- You can also skip the sugar altogether to make a crust for a savory pie!
- It's normal for the dough to be crumbly or for cracks to appear as you're making the pie. Use the tips above to smooth out any cracks, or just press them together with your fingers.
Nutrition
Calories: 2153kcalCarbohydrates: 141gProtein: 42gFat: 157gSaturated Fat: 108gPolyunsaturated Fat: 6gMonounsaturated Fat: 34gTrans Fat: 5gCholesterol: 645mgSodium: 1519mgPotassium: 189mgFiber: 73gSugar: 38gVitamin A: 4170IUCalcium: 105mgIron: 7mg
Tried this recipe?Let us know how it was!
