Coconut Flour Pie Crust 🥥

Prep Time 10

Cook Time 10

Total Time 20

Servings 12 servings

Calories 111 kcal

3/4 cup Wholesome Yum Coconut Flour
1/2 cup Unsalted butter cold, cut into pieces
1/4 cup Besti Monk Fruit Allulose Blend or your preferred granulated sweetener; skip for savory crust
1/4 teaspoon Sea salt use 1/2 teaspoon for savory crust
2 large Eggs
1/2 teaspoon Vanilla extract optional, skip for savory crust

Get Ready: Preheat your oven to 350°F (177°C). Prepare a 9-inch round pie pan by lining the bottom with parchment paper or greasing it lightly.
Combine Dry Ingredients: In a food processor, add the coconut flour, cold butter (cut into pieces), sweetener (if using for a sweet pie), and sea salt. Pulse briefly until the mixture resembles coarse crumbs.
Form the Dough: Add the eggs and vanilla extract (if using) to the food processor. Process again until a dense, cohesive dough forms. It might look a little crumbly, but it should stick together when pressed.
Press into Pan: Evenly press the dough into the prepared pie pan, covering the bottom and sides. Use a fork to gently poke several holes across the bottom of the crust to prevent it from bubbling up during baking.
Bake the Crust: Bake the crust for 10-15 minutes, until it's firm and the edges are just barely golden. Remove from the oven and let it cool on the counter for at least 10 minutes before adding your filling. If your filling requires further baking, you can cover the edges of the crust with aluminum foil to prevent them from browning too much. Allow the entire pie to cool completely before slicing for the best texture and stability.

Nutrition Information Per Serving:

Remember to let the pie cool completely for best texture and stability. If baking with a filling, protect the crust edges with aluminum foil.