Best coconut flour pie crust
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!
Servings: 8
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.
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.
