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Coconut Flour Pie Crust
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Delicious gluten-free coconut flour pie crust for any filling.
Ingredients:
  • 0.75 cup coconut flour, sifted
  • 0.25 cup unsweetened coconut flakes
  • 1 tablespoon coconut sugar
  • 0.25 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed
  • 2 large eggs
Instructions:
  • Combine flour, coconut flakes, coconut sugar, and salt in a food processor until well mixed and coconut flakes are finely chopped, around 30 seconds.
  • Combine cubed butter and eggs with the flour mixture in a food processor until a dough ball starts to form, which should take 1 to 2 minutes. Transfer the dough onto a piece of plastic wrap, shape it into a disk, wrap it fully, and refrigerate for 20 minutes.
  • Preheat your oven to 350°F (175°C).
  • Take the dough out of the refrigerator and place it on a piece of parchment paper. Cover the dough with another piece of parchment paper and roll it into an 11-inch circle. Chill the rolled dough for 10 minutes.
  • Peel off the top layer of parchment paper, then flip the dough into a 9-inch pie plate. Carefully shape the dough to fit the pie plate, and trim or flute the edges to the top of the rim. Use a fork to prick the bottom and sides of the pie crust.
  • Bake in the preheated oven for 15 to 20 minutes until the edges are browned and the crust is slightly golden. Then, transfer to a wire rack to cool completely.

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