An easy basic low carb coconut flour pie crust recipe for pies. Just add different spices to change up the flavor.
Basic Low Carb Coconut Flour Pie Crust
Fall season is fast approaching, which is the only time I seem to like to bake pies. In fact, the last pie I made was almost exactly two years ago. Admittedly, we had a bunch of apples laying around that would spoil unless I baked them.
As a result, an apple pie was the last pie I made. And I made the basic pie crust recipe everyone knows; flour, butter, salt and water. Too easy, right?
However, creating a basic coconut flour pie crust recipe was a task I knew would take a bit of practice. Because coconut flour requires a lot more moisture than flour. It’s a flour that takes some practice working with.
For my first crust, I wondered if maybe adding psyllium husk would help. Having used it in my Gluten Free Low Carb Pizza Crust and Gluten Free Low Carb Tortillas recipes. I knew it worked well with coconut flour.
What I didn’t think about at the time was that it would still give a bread like crust. My thought was to remove some of the other ingredients and more butter, would give me what I was looking for. But I was wrong.
On the second attempt, I decided to make it like was regular flour. For instance, I used room temperature butter, cold water, and added salt. I used a potato masher to mash the batter together. But you can also use a pastry masher.
The result was crumbly, but it wouldn’t stick together without crumbling. Instead of adding more butter, I added a tablespoon on Nutiva’s Buttery Coconut Oil. Then, I added two more eggs to help hold the batter together.
The addition of the coconut oil and eggs helped the batter stick together. It started to become easier to form a dough ball without much effort. The batter also wasn’t too sticky where it would stick to the waxing paper.
I knew I wanted to create a basic recipe for future pies, I decided to add in vanilla extract and Swerve sweetener. Yet, you could replace the extract and sweetener with your own ideas. I’d love to try this crust in the future with some Stevia drops.
The most important tip I have for this pie crust is after you roll it out, let it sit in the fridge and get cold. It was difficult to put in the pie pan unless it was cold. Let’s just say I didn’t figure this tip out until later.
Furthermore, I did find it easier to actually take my glass pie pan and flip it on the batter. That way, I just flipped the dish over and pressed the batter into the glass pie pan. It was a lot easier than trying to put the batter in without it ripping apart.
You can see how I used my pie crust in my No Bake Low Carb Pumpkin Pie recipe. While other people make their high carb crusts, I’ll gladly continue making my coconut flour one.
- ½ cup coconut flour
- ¼ cup Swerve sweeter (or other granulated sweetener)
- 2 eggs, large
- 1 tbsp Nutiva Buttery coconut oil
- ¼ cup unsalted butter
- ¼ cup cold water
- ¼ tsp salt
- ¼ tsp vanilla extract
- Preheat the oven to 400 deg F. (skip if refridgerating crust)
- In a large bowl, mix the dry ingredients of coconut flour, Swerve sweetener, and salt.
- In a small bowl, whisk together the wet ingredients of eggs, water and vanilla extract.
- Add the wet ingredients into the dry ingredients.
- Using a potato masher or pastry blender, mash coconut oil and butter until well blended. It will be crumbly.
- Form into a dough ball and place on top of pastry mat .
- Roll the dough out between 7-8" on the pastry mat. Or, whichever size your pie dish is.
- When done, you can put in the fridge OR try to place it into the glass dish to bake.