This post may contain affiliate links. Please read my full disclosures here.
You’re going to love this nut free, gluten free keto pie crust. It’s tender, flaky and SO easy to work with!
You’re probably here because you need a reliable low carb pie crust dough that won’t let you down. You’ve Googled and Pinterested and nothing is quite right. Maybe you’re even avoiding almonds for some reason (like I currently have to) and every crust recipe you see uses almond flour. Or worse, they use high carb flour like tapioca starch or rice flour.
Well, you’ve come to the right place friend because this coconut flour pie crust is the exact recipe that I’ve made time and time again. It’s super quick and easy to whip up in the food processor (or mix by hand!) and it rolls out like a dream. So pull up a pie pan and let’s get baking!
If you’re in a hurry, feel free to hit that Jump To Recipe button at the top of this post to go directly to the coconut flour pie crust recipe. But as always, I’m sharing loads of advice to help you improve your low carb baking that you won’t want to miss. I’m also answering some of the most commonly asked reader questions. There’s a good chance you might be wondering the same things!
How many carbs are in coconut flour?
Is coconut flour high in carbs? You can eat coconut flour on a keto diet, in fact, it’s my #1 choice for keto and low carb baking. Coconut flour contains 4.5g carbs per tablespoon. At first glance that might seem too high… but because coconut flour is extremely absorbent and high fiber, most recipes require a whole lot less of it than regular all-purpose flour or higher calorie almond flour.
I only use and recommend Bob’s Red Mill Coconut Flour. Different brands of coconut flour vary in their absorbency, so it’s always best to use the brand the recipe was created with. I’ve always gotten the best results with Bob’s Red Mill. It also happens to be the brand of coconut flour most commonly used by recipe bloggers, so it’s likely to give you the most consistent outcomes across the board.
Can I use shortening or coconut oil instead of butter?
You can substitute shortening or coconut oil in place of butter if you need to make dairy-free pie crust. With coconut oil, recommend using cold, solid coconut oil that will cut into the dry ingredients as butter would.
How do you keep a pie crust from shrinking?
All pie dough will shrink a bit, but there are a few things you can do to improve your results:
- Bake the pie crust at a slightly lower temperature, like 350 or 375 when possible. Your pie filling may require a higher temp, but when possible, a lower baking temp will help.
- Be generous when trimming and forming your pie crust edges. Decide where you want your baked pie crust to end up and then simply make it 1/2 or 1/4 inch larger. By accounting for shrinkage from the start, you won’t be surprised by a too-small crust in the end.
- Allow the pie crust to rest in the fridge for 15 minutes before baking. This recommendation is usually made to allow the gluten in a regular, all-purpose flour crust to rest. However, I’ve found that it helps reduce shrinkage with low carb pie crust too.
How To Make Coconut Flour Pie Crust For Seriously Delicious Keto Pies
I recommend making your pie crust in a food processor because it’s sooo quick and easy (but feel free to use a pastry cutter, or even a fork, to cut the butter into the dry ingredients). The great thing about keto pastry is that you don’t need to worry about overdeveloped gluten making your pie crust tough!
After mixing the dough, let it chill in the refrigerator for at least an hour. You want to give the coconut flour time to fully absorb the liquid ingredients, plus cold dough is easier to roll out and doesn’t fall apart as easily.
When it’s time to roll out the crust, don’t be scared! I like to roll it out on a sheet of parchment paper lightly dusted with coconut flour. If you’re worried about the dough sticking to your rolling pin, simply put a sheet of plastic wrap on top of the dough. While you’re rolling the dough out, peel back the plastic and gently reposition the dough on the parchment every so often, to make sure it’s moving freely.
To move the dough into the pie pan, I trim off any ragged edges and then just slide my hands under the dough and lift. This dough is super forgiving! Now smoosh together any cracks or holes, and trim, fold or crimp the edges however you want. Sometimes I simply trim to fit and other times I’ll fold over and crimp with a fork. It just depends on what type of pie I’m making that day and how I’m feeling. There’s no wrong way!
Keto Coconut Flour Pie Crust
To Make The Pie Dough
- Thinly slice the butter and then put it in the freezer to chill while you prepare the dry ingredients.
- To the bowl of a food processor, add the coconut flour, confectioners Swerve, salt, and xanthan gum. Pulse to combine.
- Add the cold butter to the food processor and pulse until the butter is broken down into pea-sized pieces.
- Add the egg whites, ice water, and vinegar to the food processor and pulse until the pie dough comes together.
- Turn the dough out onto a sheet of plastic wrap and gently gather and press the dough into a disc. Chill in the refrigerator for one hour, or overnight.
- On a work surface dusted with coconut flour, roll the pie dough out into a 1/4" thick circle. Roughly trim off any excess or wonky edges and lift the dough into a 9" pie pan. Trim and crimp or fold the edges as desired, then let the pie crust chill in the refrigerator for 15 minutes.
To Blind Bake / Parbake The Pie Crust
- Preheat the oven to 375° F.
- Line the chilled and rested pie crust with a sheet of parchment paper and fill with pie weights (or feel free to use the dried beans or rice that have been sitting unused since you started cutting carbs!).
- Bake at 375° F for 10 minutes. Remove the pie weights and parchment and continue baking the pie crust for 5 more minutes. Fill with pie filling and bake as suggested in the filling recipe (cover the crust edges with a pie shield or aluminum foil to avoid over-browning as needed). If you're using the crust for a no-bake filling, simply bake the crust for an additional 10 minutes or until the bottom center is done (again, cover the crust edges with a pie-shield or aluminum foil to prevent over-browning as needed).
Nutrition facts have been calculated using Cronometer, with the carbs from all erythritol and allulose sweeteners subtracted because I do not personally have to bolus insulin for Swerve, erythritol, or allulose as a Type 1 (autoimmune) Diabetic. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. All information provided regarding nutrition on the Website is intended to be used for informational purposes only. I am not a nutritionist. Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result. Please see my full disclosures at https://www.bakeitketo.com/disclosures-privacy-policy/.