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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- 3/4 cup Wholesome Yum Coconut Flour
- 1/2 cup Butter (cold, cut into pieces)
- 1/3 cup Besti Erythritol (skip for savory crust)
- 1/4 tsp Sea salt (or 1/2 tsp for savory crust)
- 2 large Egg
- 1/2 tsp Vanilla extract (optional, skip for savory crust)
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:
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