Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowEver 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 You’ll Need
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
- Besti, 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. Learn more about sugar substitutes here and 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?
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!
Serving Ideas
You can use this coconut flour pie crust recipe for any of these keto pies:
Coconut Flour Pie Crust (Low Carb & Gluten Free)
By
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!
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
-
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.
-
Combine the coconut flour, butter, Besti, and sea salt in a food processor. Pulse until well combined.
-
Add the eggs and vanilla extract. Process again until dough forms.
-
Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
-
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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya's Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
- Store: Keep it on the counter for a day or in the fridge for a few if it’s unfilled.
- Meal Prep: Make the crust ahead—it's best stored without filling, but a couple of days filled works too.
- Reheat: No need to reheat unless you want it extra crisp—just pop it in the oven for a few minutes.
- Freeze: Freeze after baking (before filling) for the best results, but filled pies can work too, depending on the filling
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead.
Coconut Flour Pie Crust Recipe
98 Comments
keto3000
3Insanely delicious! I repurposed it a bit– I pressed my crust into the bottom of a 9 in square tin, blind baked it as suggested, then topped it with a thin layer of homemade keto strawberry preserve and the layer of “mock apple pie filling (used less liquid) and made apple-strawberry squares out of this.
Susie
2This 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
Stephanie Grace Pepper
1Love this crust! Versatile (sweet or savory) and delicious. I made the dough and had some left over, smaller pie pan I suspect. Can I keep the dough in the frig and use it for a cheesecake I want to try out in a few days? Thanks
Maya | Wholesome Yum
0I’m glad you liked it, Stephanie! Yes, you can keep the dough in the fridge wrapped in plastic for a few days, or freeze it for up to 3 months.
Julie
1Hello Wholesome Yum, can you tell me what the crust tastes like? I am trying to pair it with a quiche recipe. Do you think it will go together ok? I have to stick to a low oxalate diet…and the other crusts available for making quiche are made from high oxalate foods. However, Coconut and Coconut flour are on the “ok” list since coconut has a low quantity of oxalates.
I found your recipe here just by doing a google search. And I really enjoy how much info you put into it, as well as including what you feel would go well with this coconut crust. I’ll be making the apple pie one, as Gala apples are also low in oxalates. Thank you for this blog!!! 🙂 Looking forward to your feedback. Thank you!
Wholesome Yum D
0Hi Julie, This crust is on the sweeter side so you will have to take this into consideration. Let me know your results if you decide to try it.
Clare
1This looks great and I can’t wait to make it with my pumpkin pies!
Carrie
1I 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!
Mary Manson
1Can these be made and put in the freezer to use at a later time?
Wholesome Yum M
1Hi Mary, Yes, you can bake and store your empty shells in the freezer. Wrapped properly they will keep for up to 3 months.
Lori
1Could I use ghee in place of butter? Equal amount?
Wholesome Yum M
1Hi Lori, Yes! You can swap the same amount of ghee for the butter in this recipe.
M
0Would be nice to state how many crusts this recipe makes.
Maya | Wholesome Yum
0This recipe makes one crust.
Margarida
0When do you stir almond flour into filling?
Maya | Wholesome Yum
0Hi Margarida, This recipe doesn’t have any almond flour. You can use any filling with good coconut crust.
Janka
0Thank you.
Vicki
0Can I use ghee instead of regular butter?
Maya | Wholesome Yum
0Hi Vicki, Yes, ghee will work fine. The texture is just a little different.
Mena
0Hello, could I use this recipe for an ice cream pie crust? Would that work?
Thank you.
Maya | Wholesome Yum
0Hi Mena, Yes, absolutely! Just make sure it cools completely first.
Chloe
0Hi could I use salted butter and just reduce the amount of actual salt added instead? I’m wanting to make a savoury pie for my chicken, veg paprika sauce filling 🙂
Wholesome Yum D
0Hi Chloe, Yes, you could use salted butter.
Keila
0Hi there 🙂 I can’t wait to try your recipe! Instead of alternative sweetners….can I use regular white sugar? And if so, how much?
Wholesome Yum D
0Hi Keila, I have never used regular sugar in this recipe. You can use my Sweetener Conversion Chart if you want to try it in this recipe.
Jackie
0Can I use this crust for your sex in a pan recipe.
Wholesome Yum D
0Hi Jackie, Yes, that would work.
Betty
0Can i make coconut cream pie in this crust?
Wholesome Yum D
0Hi Betty, Yes, you can.
Teri
0Kindly give me an alternate method to the food processor if available. I don’t have a food processor (nor do I want one). Thanks….
Wholesome Yum D
0Hi Teri, You could use a hand mixer or stand mixer too.
Patricia Stenta
0I just got into trying coconut flour, mixed with apple sauce and not even baked. Called a “cake”…I liked it and want more recipes but find it difficult to change. For health reasons, I think I must.
Lesley
0Perfect recipe for cream cheese cake