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.