Easy Paleo Coconut Flour Pie Crust made grain-free and dairy-free. This simple pie crust recipe is perfect for any pie! I have included a keto option in this post for my low-carb friends.
With the holiday season in full swing, I thought it would be wise to share the easiest dreamiest grain-free coconut flour pie crust recipe that you can use for all of your pies!
Bonus: it’s dairy-free, nut-free, and easier to make than a regular pie crust!
Around this time last year, I shared my Almond Flour Pie Crust, which I’ve used many times for my Dairy-Free Keto Pecan Pie and Paleo Pumpkin Pie Bars.
While I enjoy a good almond flour crust, I know some folks have nut allergies and therefore need a different option for their grain-free baking.
This coconut flour pie crust couldn’t be any more straightforward to prepare. As long as you can operate a stand mixer or a food processor, you’re good to go!
Plus, I find this makes for a substantial, delicious crust. It isn’t necessarily a perfect match to an all-purpose flour crust in the way of flavor and texture but it’s remarkably close.
While this recipe is dairy-free, the coconut oil provides a creamy buttery flavor and a natural sweetness.
If you aren’t dairy-free, go ahead and swap the coconut oil for 1 stick of chilled unsalted butter. Just be sure to chop it first before using it to make life easy. 😉
Let’s give the ingredients a once over.
Ingredients for Coconut Flour Pie Crust:
Coconut Flour: Our grain-free, nut-free flour of choice! Coconut flour is naturally low-carb, high in fiber, and very dense. For this reason, it isn’t an ideal flour for some applications, but it is pretty stellar as a pie crust.
This recipe is meant for coconut flour only, as it works completely differently from all other flours. For this reason, I don’t recommend replacing it with any other flour.
Coconut Oil: The fat portion of the pie crust! Swapping butter for coconut oil, We achieve that sultry intoxicating flavor that makes us not want to stop at one piece.
Be sure the coconut oil is solid before using it. It doesn’t have to be cold, but it does need to be solid (not melted or partially melted).
If your coconut oil is not solid, you can either chill it in the refrigerator before using it to allow it to solidify, or you can make the pie crust with your non-solid coconut oil and chill the dough before using it. Either way, the dough will need to be stiff like regular pie dough before you use it.
Pure Maple Syrup: To add sweetness to the pie crust, I add a few tablespoons of pure maple syrup. Sweetener isn’t mandatory if you prefer to keep things low glycemic. I tend to prefer my crust to not be overly sweet, but for folks who love their sweets sweet, keep the pure maple in!
For a keto version, swap the pure maple syrup for your favorite sugar-free granulated sweetener.
Eggs: Mandatory for holding the crust together and allowing it to rise, eggs are a crucial part of this recipe. While I haven’t tested an egg substitute yet, I’m willing to bet this isn’t a good candidate to go egg-free unless you’re okay with some crumbling.
Vanilla Extract: That ingredient that warms everything up and makes it super inviting. If you don’t keep vanilla extract on hand, skip it! You can also swap it out for almond extract if you like it.
Sea Salt: Major flavor enhancer! Sea salt brings richness to any recipe and allows flavors to shine through. It also makes a sweet treat taste sweeter without the need for added sweetener. Don’t skip it!
Let’s make a pie crust so that we can make all the PIES!
How to Make Coconut Flour Pie Crust:
Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9-inch pie pan. I spread a little bit of coconut oil all over the bottom and sides, but you can also use cooking spray. This helps keep the pie crust from sticking to the pie pan.
Add the coconut flour, coconut oil, pure maple syrup, vanilla extract and sea salt to a stand mixer (or food processor) and beat until combined.
Scrape the sides of the bowl and add the eggs. Beat until completely combined and a thick dough forms.
Press the dough into the pie pan into an even layer. There is enough pie dough to form sides. If you’re fancier than I am, you can make little pie crust pleats.
Poke the dough several times with a fork – this ensures it will bake evenly and will not bow out during the baking process.
Bake on the center rack of the preheated oven for 12 to 15 minutes, just until the crust begins to show a little color.
Remove the pie crust from the oven and allow it to cool before proceeding with the rest of your pie recipe.
Note that the sides of the crust will begin to burn after a certain period of time in the oven, so if you’re making a pie that needs to be baked, be sure to cover at least the crust (I cover the whole pie) with foil to keep the edges from burning.
Recipe Tips:
Be sure your coconut oil is solid before using it. If it is completely melted or slightly melted, stick it in the refrigerator until it solidifies.
The pie crust can be made in advance and refrigerated or frozen. Form a disc shape and wrap it tightly in plastic wrap. Refrigerate for up to 4 days or freeze for up to 1 month.
Don’t use any flour substitutes in this recipe! Coconut flour is its own beast, requiring more oil and eggs than other flours. If you’re looking for a recipe using a specific flour other than coconut flour, it’s best to google a pie crust recipe using that flour.
I’ll be sharing a recipe tomorrow featuring this exact pie crust, so get your ingredients ready!! It’s gonna be a good one!
In the meantime, you can use this pie crust for my Paleo Apple Pie Bars, Vegan Bourbon-Orange Sweet Potato Pie, Avocado Chocolate Silk Pie, or my Silky Sweet Potato Pie.
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Coconut Flour Pie Crust
Ingredients
- ¾ cup coconut flour
- ½ cup coconut oil solid*
- 3 Tbsp pure maple syrup or granulated sweetener of choice
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease (or spray) a 9-inch pie pan. I spread a little bit of coconut oil all over the bottom and sides, but you can also use cooking spray. This helps keep the pie crust from sticking to the pie pan.
- Add the coconut flour, coconut oil, pure maple syrup, vanilla extract and sea salt to a stand mixer (or food processor) and beat until combined.
- Scrape the sides of the bowl and add the eggs. Beat until completely combined and a thick dough forms.
- Press the dough into the pie pan into an even layer. There is enough pie dough to form sides. If you’re fancier than I am, you can make little pie crust pleats.
- Poke the dough several times with a fork - this ensures it will bake evenly and will not bow out during the baking process.
- Bake on the center rack of the preheated oven for 12 to 15 minutes, just until the crust begins to show a little color.
- Remove the pie crust from the oven and allow it to cool before proceeding with the rest of your pie recipe.
- Note that the sides of the crust will begin to burn after a certain period of time in the oven, so if you’re making a pie that needs to be baked, be sure to cover at least the crust (I cover the whole pie) with foil to keep the edges from burning.
Nutrition
I made the coconut crust for a paleo pumpkin pie. The crust came out perfect! Also, very easy to do.
I’m so happy to hear it, Leslie! Thank you for reporting back! 🙂
I froze this pie crust in the dough form wrapped in plastic wrap and took it out and put in the fridge the day before finishing it. It worked wonderfully and tasted great.
Superrr.