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Ever since I posted my favorite almond flour pie crust recipe, I’ve been getting requests asking how to make pie crust with coconut flour! So here it is. Low carb, gluten-free coconut flour pie crust!
Obviously, you can use this coconut flour pie crust recipe for any low carb pie recipe. Try using it for low carb pumpkin pie, savory spinach pie, or even no-bake key lime pie if you don’t mind baking the crust.
But based on feedback I’ve been getting, you might love it even more as a crust for my keto low carb cheesecake! That one uses almond flour, and I get a lot of questions on how to make the cheesecake crust with coconut flour. Now you can use this coconut flour pie crust recipe as a substitute. Yay!
If you need to make a pie with a top crust, this paleo pie crust is a great option. It’s “slow carb” with just a touch of tapioca flour to make it sturdy enough for the top crust, and you can use a low carb sweetener in it.
Ingredients for Buttery Pie Crust Using Coconut Flour
You only need five ingredients to make this buttery pie crust using coconut flour. And, they are all common ones that you probably have around if you do gluten-free or low carb baking:
- Coconut flour
- Butter
- Erythritol, or any granulated sweetener (skip it for savory crust!)
- Sea salt
- Eggs
I also like to add vanilla extract when making a sweet pie crust with coconut flour.
A quick note on sweeteners, as I get questions on these a lot. Can you use a different one? Yes! It just needs to be granulated (not liquid or concentrated powder), and the amount may vary a little depending on the level of sweetness yours has. Check my sweetener conversion chart for the amount to use.
How To Make Pie Crust With Coconut Flour
The key to making a butter-y pie crust with coconut flour is – surprise! – to use lots of butter. Cold butter. Fat is key for keeping coconut flour for getting dry (much like my coconut flour pancakes).
To mix the coconut flour pie crust ingredients well enough, we use a food processor. You may be able to achieve this using a hand mixer or stand mixer too, but doing it by hand would be challenging.
The process is very simple. Pulse the coconut flour, cold butter, sweetener (if using), and sea salt until the mixture is crumbly. Add the eggs and vanilla (if using).
Viola – you have coconut flour pie dough! It will be dense and sometimes a little crumbly, but should stick together well when pressed.
Before pressing the dough into the pan, make sure it’s lined with parchment paper first.
How To Line The Bottom of the Pan
You just need a circle for the bottom. Fold a square piece of parchment paper in half, then in half again.
Flip the pan over and place the corner of the parchment square into the center of the bottom, then cut in a quarter-circle along the edge. Unfold it and you have a perfect circle that will fit into the bottom of your pie pan!
Turn the pan the right way again and place the parchment paper at the bottom. I usually grease the sides of the pan a little too, just in case.
Now you can press the coconut flour pie dough into the pan!
How Long To Bake Coconut Flour Pie Crust
Like with most gluten-free pie crust recipes, bake it before adding any filling. Poke holes in the bottom to prevent bubbling.
Place the pan into the preheated oven for about 10-15 minutes, until it’s firm and just barely golden on the edges. Then take it out and let it rest for at least 10 minutes before adding filling. This will let it firm up more and reduce the chance of absorbing the filling into the crust.
If the filling needs to be baked again, you can cover the edges of the coconut flour crust with foil to prevent burning. Either way, let the pie cool completely before cutting, so that it stays together better.
Make Ahead Coconut Flour Pie Crust
Can you make pie crust with coconut flour in advance? Yes! If you’ll be eating it within 24 hours, leaving it on the counter is fine.
If it’s up to a few days, you can keep the crust in the fridge. It definitely stores better without filling, but a couple days with filling will work fine, too.
You can also freeze the coconut flour pie crust. I prefer to freeze it after baking, but before adding any filling. That being said, if your filling can withstand freezing and thawing, that can work okay too. It just depends on the kind of pie you want to make!
What Kind Of Pie Can I Make With Coconut Pie Crust?
You can use this coconut flour pie crust recipe for any of these keto pies:
Coconut Flour Pie Crust Recipe:
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Coconut Flour Pie Crust Recipe - Low Carb & Gluten-Free
It's super easy to learn how to make pie crust with coconut flour! This easy coconut flour pie crust recipe is low carb, keto, gluten-free, buttery and delicious. Only 5 ingredients!
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GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
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Combine the coconut flour, butter, erythritol, and sea salt in a food processor. Pulse until well combined.
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Add the eggs and vanilla extract. Process again until dough forms.
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Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
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Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.
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Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
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52 Comments
Clare
This looks great and I can’t wait to make it with my pumpkin pies!
Vicki
Can I use this for Louisiana meat pies? Looking for a healthier gluten-free option, for us but without my husband knowing. He isn’t 100% on board for healthier options. Lol
Thanks in advance
Wholesome Yum M
Hi Vicki, I haven’t personally made these hand pies, but I think this fathead pizza dough recipe would hold together best for your recipe. Best wishes!
Johanne
I have made it few times and it is delicious and come out crispy. I have made it for pie and for savory salmon pie which I am making tonight.
Carrie
I think you hit on something with the cold butter and amount of it. Feels and rolls like a flour pie crust. And the taste is spot on. I have tried several other recipes and they were similar in taste but way too dry and not crumbly and velvety like your recipe. Thank you!
Graycatness
Made sugar free rhubarb and custard pie this afternoon and this crust turned out wonderful. After 15 minutes in the oven I covered the edges with foil and baked for an additional 5 minutes. And kept the edges covered with the filling as well. I rolled out the dough on the parchment paper covered with foil. And popped it into the fridge for a few minutes to firm up a bit then shaped the edges…its easier when the crust is cold. Even my husband loved it..he always rolls his eye when I make my low carb grain free alternatives 🙂 thank you so much for the recipe! Hail rhubarb season!
Shelley
I made this a day before I was making a sausage quiche for brunch.
I used garlic sea salt & no sweetener. I did butter the pie plate. I had no problem removing the finished quiche from the pie plate-
Susie
This crust was so simple and delicious. I made a savory crust for my quiche. I added a little bit of bagel seasoning to give it a little ZAZ
Lysanne
Hi, I’m looking to make mini tarts (like butter tarts), how would I go splitting this up and cooking time? Can I use aluminum tart plates? (Keep in mind, beginner Baker here, lol)
Wholesome Yum M
Hi Lysanne, Yes you absolutely can make small tarts with this crust! If you have the 4″ removable bottom tart pans, then you should be able to make about 4 tarts with 1 recipe. The recipe will still need to be baked before you can add a filling, but the time can be reduced to about 7-10 minutes. If your edges start to get too brown during the final bake with the filling, feel free to cover them with aluminum foil to prevent burning.
Patricia
Looking forward to making this for my butter tarts this Christmas! My question is, can I use regular sugar – I don’t do well with sweeteners? Thank you.
Wholesome Yum D
Hi Patricia, You could use real sugar but then it would no longer be low carb. I suggest you use my Sweetener Conversion Chart because not all sweeteners and sugar measure the same way.
Flavia
Delicious pie!!!! I made a lemon pie (topped with meringue), and the coconut and lemon flavors were fantastic together. Thank you for sharing your recipe.
Kim
Can I add my quiche filling before baking the crust?
Wholesome Yum M
Hi Kim, The crust needs to be parbaked before adding the filling. Parbaking sets the crust in place so it doesn’t break apart, into the pie filling. Bake for 10-15 minutes and let rest for 10 minutes before adding your quiche filling.
Ruth Anne Martinez
Can I also use butter flavored coconut oil for this crust recipe?
Wholesome Yum M
Hi Ruth, Yes!
Lil
Wow! Super easy! I’ve been baking all my life but I’ve never actually made a pie crust from scratch.. I’ve always felt intimidated .. this was so easy to do, simple recipe, and easy steps … Thank you!
Karyn Smith
The flavor is ok, but this crust was incredibly dry.
Melissa
Hi Karyn, I’m sorry this recipe didn’t turn out as expected. I do have a recipe for an Almond Flour Pie Crust, which may be more suitable to your tastes.
Mary Manson
Can these be made and put in the freezer to use at a later time?
Wholesome Yum M
Hi Mary, Yes, you can bake and store your empty shells in the freezer. Wrapped properly they will keep for up to 3 months.
Ana
Wow, this worked out so well and was super easy to make. I was only scared when I added eggs and it turned quite soft (and not a little crumbly as expected) but was still OK to press down the tin and came out perfect. Even my boyfriend who is mocking anything made out of non-gluten flour ate half of the pie and even wanted the recipe. Thank you! X
Theresa Amor
This recipe was excellent!! Although next time I will try rolling it out to make it more even and thinner.
I made this recipe for my Moms birthday (chocolate cream pie with whipped cream) everyone raves over the pie and especially the delicious crust. They were amazed it was a gluten free pie it was so good! Thank you for sharing!!
Denise
If I add a no bake filling, and not putting it back in the oven, how long would I bake the crust for? Thank you.
Wholesome Yum M
Hi Denise, Bake for another 25-30 minutes. I would check it around 20 to make sure the outside crust isn’t getting too brown. Cover the edges with foil if needed.
Angie
Can you double the recipe to make 2 pie crusts at the same time?
Wholesome Yum M
Hi Angie, I think that should work out fine.
Lori
Could I use ghee in place of butter? Equal amount?
Wholesome Yum M
Hi Lori, Yes! You can swap the same amount of ghee for the butter in this recipe.
KayCee
I used Land O lakes salted butter and made 2 old-fashioned quiche recipes. The mixture doubled-up well, and was successful using a metal spoon. (My food processor quit last week!) The taste is divine and the texture light and crumbly. I did not have to adjust my recipe’s cooking time, as it cooked like any other wheat crust. I want to do a pumpkin cheesecake next.
Crystal
Hi. I am making homemade apple pie. I am going to use your coconut pie crust recipe. I would like to make the crust and add the filling but not bake it at this time. Can I freeze the entire pie with crust and filling? I have done this over the years with regular white flour pie crust and the apple pie filling. But I do not know how the coconut pie crust will do frozen before baking with the apple pie filling in it. Any suggestions?
Wholesome Yum
Hi Crystal, that should work if you pre-bake the crust before adding the filling. Let me know if you try it!
J
Can you use this crust for a quiche ?
Maya | Wholesome Yum
Yes, definitely!
Samaimgodheis
This was just perfectly delicious for a cheesecake I made!! Thank you! Look forward to trying it with a savory dish too! I have been looking for a good crust forever…so great!
Slaphappy
Really nice recipe… second one I tried, but the first one didn’t have a great consistency… but this was perfect for my savory recipe!
Chan
I made this crust today and filled it with a keto chocolate mousse and it is amazing!!! The crust is similar to a semi-firm vanilla cookie and worked well with my recipe. Thank you!! <3
Chintamani
Can you substitute flax eggs?
Maya | Wholesome Yum
Hi Chintamani, Sorry, I haven’t tried that. Let me know if it works for you!
Brenda Speer
Hi… would I be able to use a flax egg in place of the egg?
Maya | Wholesome Yum
Hi Brenda, You could try, but I’m not sure if it would be sturdy enough to hold together. You can try adding xanthan gum along with the flax egg to help bind it, but haven’t tried it to know for sure. Let me know if it works for you!
Chris Thomka
You mentioned a pumpkin filling for this pie crust. Can you post the recipe? What other types of low carb fillings do you suggest? I love your site! The recipes are great!
Maya | Wholesome Yum
Hi Chris, You can find the pumpkin pie recipe here. Any kind of pie filling you like will work, though!
Pat Reeves
Is there a way to be able to roll the crust out? I would like to also use it as a top crust.
Maya | Wholesome Yum
Hi Pat, you can try rolling it out, but it won’t bend/fold like a wheat flour crust, so may be challenging to get it on top of the pie. Please let me know if you can get it to work!
Carol Slater
I rolled it out to make mini tartlets, rolled it out between 2 sheets of parchment paper to help keep it in one piece as it’s quite fragile.
Lona
Like the recipe but the pie crust seems rather soft so I’ve not put filling in yet. Will try to crisp it up this morning by returning to oven on low heat fan bake to dry it out then I’ll add gelatine to the cooked apple to reduce any liquid.
Is there anything I can add to the recipe to make a more solid/crisp crust next time?
Maya | Wholesome Yum
Hi Lona, It should be firm but doesn’t get crispy. Coconut flour generally doesn’t crisp up the way wheat flour does, so the crust won’t be as crispy as a “regular” one. You can try baking for a bit longer like you suggested, though.
Flaviane
Can we substitute butter for coconut oil? And make it dairy free? Thank you
Maya | Wholesome Yum
Hi Flaviane, You probably can, but the flavor and consistency might be a little different.
Marnie
I used coconut oil in place of butter but was careful to only add enough that gave me the right consistency. Enough to bring the dough together. A few tbsps. Also used honey instead of monk fruit or erythritol as I have found my family gets a weird throat clearing sensation from erythritol. Thanks for the great recipe!