Keto Coconut Flour Pie Crust (Grain Free)

Light and buttery, this Coconut Flour Pie Crust is the perfect base for a keto or low carb pie or quiche recipe. Made with just coconut flour, eggs, butter and salt, it really is easy as pie!

Keto and low-carb followers rejoice! 

This pie crust really is a total lifesaver. 

4 ingredients
Extremely easy to make
Gluten Free and grain free
Can easily be made Paleo and Dairy free
And works great for savory and sweet pies!

Perfect for all those fall bakes!

Ingredients for Coconut Flour Pie Crust:

4 ingredients is all you need for this easy buttery grain free coconut flour pie crust. If you’re used to the gluten-free style of cooking, you should have these on hand!

• Coconut Flour
• Eggs
• Unsalted Melted Butter – make sure it’s melted. To make a this coconut flour crust Paleo and non dairy, you can substitute melted coconut oil here. Melted Vegan Butter would be another good dairy free option.
• A pinch of Salt

How to make Keto Pie Crust with Coconut Flour:

This low carb and keto coconut flour crust is super easy to make; It might even be easier than a regular pie crust!

1. Preheat the oven to 350°F.

2. Add all the ingredients to a food processor and process until everything is mixed. You should get large crumbles or even a proper dough ball.
   You can even mix the ingredients by hand in a large bowl until it forms crumbles

3. Spread dough evenly in a 9” pie dish.

4. Use your hands to press down the dough against the dish. Don’t leave any gaps, and don’t press too much against the borders.

5. Smoothen the surface of the crust with the back of the spoon.

6. Pick crust with fork.

7. Cover pie dish with foil and pre-bake crust for 15 minutes.

    With Filling:

8. Pour in your filling for sweet pie or savory quiche and bake at the usual time for the recipe. You might want to cover the dish with foil after the 25 minute mark to prevent the crust from burning.

Tips for the Perfect Low Carb Pie Crust:

• Use room temperature eggs so the butter doesn’t solidify

• Make sure the butter is completely melted. You want it to be liquid butter!

• Don’t leave any gaps, in the crust when you spread and press out the dough against the pie dish. The filling will seep through otherwise

• Don’t press the dough too hard against the top borders, or the cooked pie or quiche will be hard to slice and remove.
  
• Make sure crust is tight after you press and smoothen so it holds together when baked, filled and baked.

Can you Store Coconut Flour Crust?

While a lot of recipes online say that you can’t, I actually did store my coconut crust in the fridge at it was just fine!

You can make the dough and keep it in the fridge for up to 3 days. Place it in an airtight container conter.

Another option is to press the dough against the pie dish, cover it tightly with plastic wrap, and then place the pie dish itself in the fridge. The same 3 days for storing applies here too.

How to use Gluten-free Coconut Flour Pie Crust:

This recipe makes a 9” coconut flour crust that’s great for a keto pie or quiche recipe. Even a non- keto or low carb filling would be great here.

I used this recipe for a Mushroom and Kale Quiche!

A savory pie and a sweet pie both work well for this crust – something like chicken pot pie without the top or a sweet potato pie!

You can also use this as a coconut shortbread crust for some recipes like pecan pie bars or lemon bars.

Keto Coconut Flour Pie Crust (Grain Free)

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 6 slices

Calories: 150kcal

Course: Basics, Dessert, Main Course, Side Dish

Cuisine: American

Light and buttery, this Coconut Flour Pie Crust is the perfect base for a keto or low carb pie or quiche recipe. Made with just coconut flour, eggs, butter and salt, it really is easy as pie!

Ingredients

• ¾ cups Coconut Flour, about 95g
• 2 Eggs
• ¼ cup Melted Butter or Coconut Oil
• ¼ teaspoon Salt

Instructions

Prep:

• Preheat oven to 350°F.

Make crust:

• In a food processor, combine coconut flour, eggs, melted butter and salt, and pulse until combined to rough dough or crumbles.
• Or, directly mix ingredients a large bowl with a wooden spoon.
• Spread dough crumbles evenly in a 9” pie dish and use hands to press down against the dish. Don’t leave any gaps, and don’t press too much against the borders.
• Press down with back of spoon to smoothen surface. Make sure crust is tight so it holds together.
• Pick crust with fork.
• Cover pie dish with foil and pre-bake crust for 15 minutes.

With Filling:

• Pour in sweet pie or savory quiche filling and bake at the usual time. Cover the dish with foil after the 25 minute mark to prevent the crust from burning.

Notes

Recipe adapted from Sweet as Honey.

Storage:

• Uncooked dough can be stored In the fridge for up to 3 days in an airtight container, or in pie dish covered tightly with plastic wrap.

Nutrition:

• Servings: 6 slices | Serving size: 1
• Calories: 150kcal
• Fat: 11.6g | Saturated fat: 7.9g
• Carbohydrates: 9.1g | Fiber: 5g | Sugar: 0.1g
• Protein: 5.1g