Coconut Flour Pie Crust

Ingredients & Substitutions

Here I explain the best ingredients for my coconut flour pie crust recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Wholesome Yum Organic Coconut Flour – Different brands absorb moisture differently, so the ideal amount can vary if you use a different brand. How you measure matters a lot, too. Do not swap this with any other type of flour, because no other kind absorbs moisture like coconut does. If you want to use almond flour, make my almond flour pie crust or gluten-free pie crust instead.
• Unsalted Butter – I use cold butter, cut into pieces, to give the crust a rich, buttery flavor and counteract the drying coconut flour. I like this grass-fed unsalted butter for its creamy flavor, and prefer unsalted so I can control the salt separately. You can substitute this grass-fed ghee if you’re lactose-sensitive, or this butter-flavored coconut oil for a dairy-free option. The texture may be a little different, since both contain less water than regular butter. I still recommend using them chilled and solid, not melted.
• Eggs – To hold the coconut flour dough together, since it has no gluten.
• Besti Monk Fruit Allulose Blend – I’ve made this coconut flour pie crust with all kinds of sweeteners over the years, and this is by far my favorite. It locks in moisture, making the crust more tender and less dry, and has no refined sugar without any aftertaste. For savory pies, omit the sweetener altogether. Otherwise, here are my notes on other sweetener options:
  • Wholesome Yum Granulated Allulose – The closest swap for Besti, as it has the same moisture benefits, but it’s less sweet. You may want to increase the amount to get the same sweetness.
  • Other sweetener blends – Use my sweetener conversion chart, but most will give you a drier result.
  • Liquid sweeteners – I don’t recommend these here because they’ll make the dough too wet.
  • Granulated sugar – This works fine from a recipe standpoint if it fits your needs. I prefer to avoid refined sugar.
• Sea Salt – For balance. You’ll need some regardless, but the savory version needs more.
• Vanilla Extract – Optional, but I like the little bit for a dessert pie.

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How To Make A Pie Crust With Coconut Flour

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prepare the pie pan. Line the bottom of a 9-inch pie pan with parchment paper or grease it very well. You can technically skip the paper, but I prefer to add it for easy release. In my picture below, I used the fold-and-cut method: 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! For an even easier option, grab these parchment paper rounds that come precut and will lay flat in your pan.
2. Pulse the flour and butter. In a large food processor, combine the coconut flour, cold butter, Besti, and sea salt. Pulse until everything is mixed and looks like coarse, buttery crumbs.

3. Finish the dough. Add the eggs and vanilla, if using, and process until the dough comes together. It may look dense or a little crumbly, but should hold together when you press some between your fingers.
4. Press into the pan. Press the coconut flour pie crust dough evenly across the bottom and up the sides. Flute the edges if you like. Prick the bottom with a fork or toothpick, to prevent bubbling as it bakes.
5. Pre-bake the crust. Bake until the bottom is firm and the edges are just barely golden. Let it rest before adding filling. Depending on the type of filling you have, see my notes on using the crust below.

How To Use Coconut Flour Pie Crust For Different Types Of Fillings

I recommend prebaking this coconut flour crust before adding any filling. Baking the empty shell first helps it hold together and prevents it from getting soggy once filled.

• For no-bake pies – Bake the shell according to the recipe card, then let it cool completely before adding chilled fillings. Cooling first allows the crust to set before a wet filling goes in.
• For baked pies – Prebake the crust, let it rest for at least 10 minutes, then add your filling and bake again according to that recipe. To avoid burning the edges in the second bake, I recommend protecting the edges with foil or a reusable pie shield. If it’s a longer bake, I also reduce the initial bake for this coconut crust from 10-12 minutes to about 7-8 minutes, so the edges don’t get a chance to start browning yet.
• For top-crust pies – Sorry, this dough won’t work for a top crust. It’s too fragile and falls apart if you try to transfer it after rolling. For a top crust, use my gluten-free pie crust recipe.
• For cheesecake – Many of you have asked me about using this as a crust for my keto cheesecake, and you can! For a 9-inch springform pan, I recommend using about 3/4 of the dough for a bottom-only crust, since you won’t need to cover the sides. Prebake as directed before adding the cheesecake filling. It works just as well for my high protein cheesecake, too.
• For mini tart shells – For 4-inch removable-bottom tart pans, one batch makes about 4 small crusts. I recommend checking at around 7-8 minutes of baking.

Make Ahead Options

This is one of those pie components I prefer to make ahead whenever I can. There are a few ways to do it:

• Make the dough ahead – Wrap the unbaked coconut flour dough tightly in plastic wrap and refrigerate it for up to 3-5 days. I let it soften on the counter for about 30 minutes, so it doesn’t crack when pressing into the pan. I’ve also pressed the crust into the pan in advance, but it does dry out over time even if you cover it, so I only recommend keeping it this way up to 1 day ahead.
• Bake the crust ahead – This is my preferred option. You can keep the baked, unfilled coconut flour pie crust covered on the counter for up to 1 day or in the refrigerator for a few days. I recommend waiting to add a creamy or wet filling until you need it.
• Freeze the dough – Similar to the make ahead option above, wrap it in plastic wrap, then pop into a freezer bag for up to 3 months. Let it thaw in the fridge overnight.
• Freeze the baked shell – Let it cool, then wrap it well and freeze it for up to 3 months. Thaw it before adding the filling. Filled pies can sometimes be frozen, too, but that depends more on the filling than the crust.

Pies To Make With Coconut Pie Crust

You can use this crust in all kinds of pies! I especially like the way the buttery, lightly coconut-flavored base works with creamy desserts, but the flavor isn’t strong, so it’s just as handy for savory fillings when you skip the sweetener.

• Creamy, chilled pies – Try my coconut cream pie or key lime pie! The light coconut flavor really complements these.
• Baked dessert pies – This makes a good base for my keto pumpkin pie or sugar-free pecan pie. Just cover the rim when baking with the filling. It could also work for gluten-free apple pie but only if you’re okay with not having a top crust, since this coconut pie crust won’t work on top.
• Savory pies and quiche – Use the savory version to make low carb quiche or my Greek spinach pie. If you’re worried about the coconut flavor, you can add some garlic powder and Italian seasoning to cover it up, but it’s not strong anyway!