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+ servings
Coconut flour pie crust in a pie pan ready to bake
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4.15 from 61 votes

Keto Coconut Flour Pie Crust

Easy nut free, gluten free, low carb pie crust that doesn't fall apart.
Prep Time10 mins
Cook Time15 mins
Chill Time1 hr 15 mins
Total Time1 hr 40 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 16 Slices
Calories: 76.2kcal

Ingredients

Instructions

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).

Notes

To mix by hand, simply combine the dry ingredients in a medium bowl and cut in the cold butter with a pastry cutter or fork to create pea-sized pieces. Whisk together the egg whites, water, and vinegar, then add them to the dry ingredients and stir with a rubber spatula or wooden spoon until the dough comes together.
For Savory Pies, omit the confectioners Swerve.

Nutrition

Serving: 1Serving | Calories: 76.2kcal | Carbohydrates: 4.1g | Protein: 1.3g | Fat: 6.5g | Fiber: 2g | Sugar: 0.4g