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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!
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
- Erythritol, or any granulated sweetener (skip it for savory crust!)
- Sea salt
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.
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!
More Low Carb Recipes To Love
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!
Click on the underlined text below to buy ingredients!
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More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
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, erythritol, 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.
Serving size: 1 slice, or 1/12 of entire recipe
Video Showing How To Make Coconut Flour Pie Crust:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Coconut Flour Pie Crust!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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