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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)
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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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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, Besti, 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
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Coconut Flour Pie Crust Recipe
96 Comments
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!