Coconut Flour Pie Crust

This coconut flour pie crust comes out tender and crispy around the edges. The coconut sugar is optional but is delicious with a sweet filling like coconut cream pie (leave it out for a savory pie. Great for people on a gluten-free diet.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 165 Calories

Ingredients

• 2 large eggs
• ¼ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cubed
• ¼ cup unsweetened coconut flakes
• ¾ cup coconut flour, sifted
• 1 tablespoon coconut sugar (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.