Low Carb Coconut Flour Pie Crust

3.57 from 175 votes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 129kcal

Author Brenda Bennett | Sugar-Free Mom

Preheat oven to 350 degrees F.
Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
In another bowl whisk the remaining dry ingredients together until combined.
Pour the dry into wet mixture into a food processor.
Add the cold, cubed butter.
Process by pulsing until it looks like crumbles.
Spray a pie plate with cooking spray and place in pie pan.
Press with hands to form dough right in the pie pan. Alternately you can also use a rolling pin and roll out dough between two sheets of parchment paper and flip over into a 9 inch pie plate.
Using a fork randomly make holes into the bottom of the crust. You can also cover crust with a piece of parchment paper, add some pie weights and blind bake.
Bake the crust 10-15 minutes or until golden brown.
Cover the edges of the pie crust with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
Once cooled out of the oven, add your favorite pie filling.

Serving size is 1/12th

2 g net carbs

Brenda's Notes:

I've also used softened butter instead of cold butter the first time I made this. I found the cold butter and food processor method worked better and provided a less crumbly dough to place in the pie plate.
The third time I made this I added the oil simply because, even with the butter I felt the coconut flour can be so absorbent and dry that little bit of oil really helps.
My youngest HATES all things coconut and never noticed it any of the times I've made this crust! I never told him either!
This pie crust recipe was first published in March of 2016 and updated in 2018 with a video.