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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. 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 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
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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Ingredients
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Instructions
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
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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70 Comments
Bava Cohen
0Can this be frozen before or after baking the crust?
Maya | Wholesome Yum
0Hi Bava, Yes, you could do either way.
Meredith
0I made a chicken pot pie tonight that called for a fat head dough to top it. It was okay but I would really prefer something flakier more like a ‘real’ pie crust. This recipe sounds just like what I want. I’m sure it would be fine for a bottom crust but I would really like a top crust, too. I noticed you said this might not work for that. Do you think it might work to bake the bottom crust and filling, then bake the top crust on parchment and carefully slide it off the parchment and onto the already baked chicken filling?
Wholesome Yum D
0Hi Meredith, I have a chicken pot pie recipe that might be more of what you are looking for.
Chris
0What if you do not have a food processor?
Wholesome Yum D
0Hi Chris, You may be able to achieve this using a hand mixer or stand mixer too, but doing it by hand would be challenging.
L
0I am so happy that I found this recipe!!! My husband can’t have almond flour. I used this twice today, for pumpkin pie and pecan pie bars. This was a hit for sure! I had to bake a little longer than 15 mins but it tasted great! I am thinking of making cookies and a savory crust for a pot pie next time. Thank you for sharing!
Marina
0Can I put coconut in this pie crust as well?
Wholesome Yum D
0Hi Marina, I have never tried that, but if you do please let me know the results.
Ana
0“The metric system is commonly referred to as the International System of Units, as it is used by virtually all countries in the world. Interestingly, three countries in the world do not use the metric system, despite its simplicity and universal use. These are Myanmar, the United States, and Liberia.”
So basically you went through all the trouble of writing this for just the people of Myanmar, the United States, and Liberia. Such a waste! I’ll go look for this recipe in grams.
Wholesome Yum D
0Hi Ana, I live in the US and don’t use the metric system, however, on the recipe card you can switch from US customary to metric on all recipes.
Audrey
0I live in Canada and I don’t use the metric system for baking!
Shannon Morris
0If her audience is primarily the US, what’s the problem? She wasted her ingredients in trial & error to give a free recipe. The least you can do is convert it if you want to try it. Just say thank you & move on
Julie
0Hello 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.
keto3000
0Insanely 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.
Reneer
0How would you make the top crust?
Wholesome Yum D
0Hi Reneer, Is there a specific recipe you need a top crust for? In general, this recipe does not work that well for a top crust.
Clare
0This looks great and I can’t wait to make it with my pumpkin pies!
Vicki
0Can 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
0Hi 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
0I 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
0I 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
0Made 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
0I 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
0This 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
0Hi, 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
0Hi 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
0Looking 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
0Hi 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
0Delicious 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
0Can I add my quiche filling before baking the crust?
Wholesome Yum M
0Hi 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
0Can I also use butter flavored coconut oil for this crust recipe?
Wholesome Yum M
0Hi Ruth, Yes!
Lil
0Wow! 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
0The flavor is ok, but this crust was incredibly dry.
Melissa
0Hi 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
0Can these be made and put in the freezer to use at a later time?
Wholesome Yum M
0Hi Mary, Yes, you can bake and store your empty shells in the freezer. Wrapped properly they will keep for up to 3 months.
Ana
0Wow, 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
0This 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
0If 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
0Hi 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
0Can you double the recipe to make 2 pie crusts at the same time?
Wholesome Yum M
0Hi Angie, I think that should work out fine.
Lori
0Could I use ghee in place of butter? Equal amount?
Wholesome Yum M
0Hi Lori, Yes! You can swap the same amount of ghee for the butter in this recipe.
KayCee
0I 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
0Hi. 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
0Hi Crystal, that should work if you pre-bake the crust before adding the filling. Let me know if you try it!
J
0Can you use this crust for a quiche ?
Maya | Wholesome Yum
0Yes, definitely!
Samaimgodheis
0This 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
0Really 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
0I 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
0Can you substitute flax eggs?
Maya | Wholesome Yum
0Hi Chintamani, Sorry, I haven’t tried that. Let me know if it works for you!
Brenda Speer
0Hi… would I be able to use a flax egg in place of the egg?
Maya | Wholesome Yum
0Hi 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
0You 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
0Hi Chris, You can find the pumpkin pie recipe here. Any kind of pie filling you like will work, though!
Pat Reeves
0Is 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
0Hi 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
0I 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
0Like 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
0Hi 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
0Can we substitute butter for coconut oil? And make it dairy free? Thank you
Maya | Wholesome Yum
0Hi Flaviane, You probably can, but the flavor and consistency might be a little different.
Marnie
0I 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!