This healthy coconut flour pie crust is made with simple and natural ingredients, is grain- and gluten-free, and low-carb. You can also make keto- and paleo-friendly versions. Use it in your favorite sweet or savory recipe for delicious desserts or meals!
A healthier pie crust recipe
Pies are popular additions to every special occasion, make delicious desserts, and versatile bases for any sweet or savory filling. Who doesn’t love a slice of apple pie as a fall treat, or a colorful slice of fruit pie in the warmer months? And what about a family-favorite chicken pot pie for lunch today?
Traditional pie crusts are made with wheat flour and tons of butter, which makes them loaded with carbs and fats, a combination that is certainly delicious, but not really good for your health. If considering that most pie fillings are also very high in sugars, the combination gets even worse. Consuming large amounts of carbs (including sugars) and fats together stimulate appetite, facilitate weight gain and can lead to metabolic diseases such as diabetes.
Of course, you can enjoy a slice of your favorite traditional pie as a special treat once in a while as part of a healthy diet! But there are also better options to make your homemade pies healthier!
Why coconut flour for a pie crust?
Coconut flour is my very favorite ingredient for grain-free baking. Coconut flour has low carbohydrate content, and it’s high in fibers, potassium and manganese. It contains medium-chain triglycerides (MCT), which makes it healthier than other nut flours (such as almond) that are rich in omega-6 polyunsaturated fats, an unhealthy option when consumed in excess.
Coconut flour is highly absorbent, which means you need to use a limited amount of flour in a recipe. This also means that just replacing wheat flour with coconut flour in a recipe won’t work! For example, coconut flour recipes usually call for more eggs. This can help making coconut flour goods higher in proteins. I love Bob’s Red Mill organic coconut flour for all my recipes!
Coconut flour is naturally gluten-free and low-carb, making coconut flour pie crusts a valid alternative for those avoid gluten and excess carbohydrates in their diet.
Other healthy natural ingredients in this pie crust
For this delicious pie crust recipe, I used pastured eggs and grass-fed butter, both loaded with healthy fats and essential vitamins. You can substitute butter with coconut oil for a paleo-friendly version!
I also add grass-fed beef gelatin powder to this pie crust. Gelatin powder improves the texture of the pie crust, while adding a boost of proteins and beneficial collagen (read all about the benefits of collagen and gelatin here). One of my favorite gelatin powders is Vital Proteins beef gelatin powder.
For the sweet version of this pie crust, I added a little bit of unpasteurized honey, a great natural sweetener and great healthier alternative to white sugar. Skip the honey for a savory pie crust, or if you want to make this recipe keto-friendly! You can also add grated lemon zest or vanilla extract for extra aroma, or even spices or herbs. Just find the combination that works best with your filling!
My favorite pies with coconut flour crust
Sweet pie versions are one of my favorite desserts. The delightful rich buttery crust combined with a sweet filling is pure magic for me. From seasonal pumpkin pies, to rich pecan pies, to simple but always appropriate jam pies.
I actually love jam pies and my favorite is berry jam pie. I make my quick homemade berry jam, by combining any berries I have on hand (I used strawberries and blueberries for this one), a little bit of honey, and some gelatin powder, cook on low heat for about 15 minutes and that’s it. Ready to fill the pie crust with deliciousness!
I like adding lemon zest to the pie crust whenever I make a jam pie. It gives it a hint of extra aroma and freshness that just marries the jam perfectly!
Coconut flour pie crust ingredients
- 3/4 cup organic coconut flour
- 1/2 cup (100 grams) grass-fed softened butter (OR coconut oil for paleo-friendly version)
- 2 large eggs
- 1/4 teaspoon sea salt
- 1/2 teaspoon organic baking powder
- 1 tablespoon grass-fed gelatin powder
- 2 tablespoons honey (optional, skip for savory or keto-friendly version)
- 1 teaspoon lemon zest or natural vanilla extract (optional, skip for savory recipes)
How to make coconut flour pie crust
Step 1: Combine coconut flour, gelatin powder, salt, baking powder, lemon zest or vanilla extract (optional), honey (optional), eggs, and softened cubed butter into a large bowl.
Step 2: Stir together with the help of a fork, until all ingredients are incorporated. Work the dough with your hands for a few minutes until it forms a smooth ball. Don’t overwork the dough.
Step 3: The best way to spread this coconut flour pie dough into the baking dish is by pressing it with your hands until you reach the desire shape. To avoid the dough sticking to your hands, wet them lightly with cold water. You can prick the pressed dough all over with a fork: holes avoid the dough to form bubbles while baking and it’s important if you’re baking the crust without any filling.
Step 4: Add your sweet or savory filling (such as jam), or bake the crust empty and add the filling later.
Step 5: Bake in preheat oven (350 degrees F) for about 15-20 minutes, or until the sides are golden.
Notes
Make sure all ingredients are at room temperature and the butter (or coconut oil) is well softened.
To ease the unmolding process, use a baking dish with removable bottom. If using a glass or ceramic baking dish, serve the pie in the baking dish.
You can store the dough for up to 24 hours in the refrigerator if you’d like to make it ahead of time.
PIn It For Later
More grain-free dessert with coconut flour
Baking with Coconut Flour: Tricks, Recipes, and Why I Love It
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Printable Recipe Card
Coconut Flour Pie Crust (Low-carb, Grain-free, Gluten-free)
Ingredients
- 3/4 cup organic coconut flour
- 1/2 cup (100 grams) grass-fed softened butter use coconut oil for paleo-friendly version
- 2 large eggs
- 1/4 teaspoon sea salt
- 1/2 teaspoon organic baking powder
- 1 tablespoon grass-fed gelatin powder
- 2 tablespoons honey optional (skip for savory or keto-friendly recipes)
- 1 teaspoon natural vanilla extract or lemon zest optional (skip for savory recipes)
Instructions
- Combine coconut flour, gelatin powder, salt, baking powder, lemon zest or vanilla extract (optional), honey (optional), eggs, and softened cubed butter into a large bowl.
- Stir together with the help of a fork, until all ingredients are incorporated. Work the dough with your hands for a few minutes until it forms a smooth ball. Don't overwork the dough.
- The best way to spread this coconut flour pie dough into the baking dish is by pressing it with your hands until you reach the desire shape. To avoid the dough sticking to your hands, wet them lightly with cold water. You can prick the pressed dough all over with a fork: holes avoid the dough to form bubbles while baking and it's important if you're baking the crust without any filling.
- Add your sweet or savory filling (such as jam), or bake the crust empty and add the filling later.
- Bake in preheat oven (350 degrees F) for about 15-20 minutes, or until the sides are golden.
