Coconut Flour Pie Crust Recipes

COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
• Combine the coconut flour, butter, erythritol, and sea salt in a food processor. Pulse until well combined.
• Add the eggs and vanilla extract. Process again until dough forms.
• Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
• Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.

COCONUT FLOUR PIE CRUST

Steps:

• Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
• Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
• Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
• Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.

COCONUT FLOUR PIE CRUST

Steps:

• Preheat oven to 350.
• Grease a 9 inch pie plate with butter or coconut oil.
• In a large mixing bowl (or a food processor) add the coconut flour beaten eggs (room temperature), melted coconut oil (not hot--lukewarm), and salt or sweetener depending whether you are making a savory or sweet pie.
• Combine with a spoon. The dough is wet at first and dry as you go. After 30 seconds, use your hands to knead the dough, it should take 90 seconds or less to form a dough ball. Food processor will be quicker. Gather the pieces into a ball with your hands if using food processor.
• If you don't feel like rolling the dough, simply place the dough ball into the center of the pie pan. Press with your hand to flatten the ball. If it becomes crumbly again you will want to have a shortbread coconut pie crust. Use your finger to spread and press evenly all over the pan until it forms a smooth crust.
• Use the back of a spoon to press the dough to the pan and smooth the surface. The more you press, the better it will hold together when serving.
• Prick crust prior to baking. Prebake 15 minutes at 350. Remove from the oven and add your sweet or savory filling. Return to the oven until filling is set--about 40 to 50 minutes for a pie or 30 to 40 minutes for a quiche.