If you have nut allergies and cannot use almond flour, coconut flour pie crust is here to the rescue. This recipe is the perfect alternative for people who need to be nut free. It is extremely easy and quick to make. Did I mention it is low carb and gluten-free?
If you are health-conscious like I, then you have probably been searching for the right pie crust recipe. Well, the good news is, you just found the one!
This coconut flour pie crust recipe is not only savory but also healthy. It’s a great way to enjoy a treat along the baking alley without sacrificing your health.
If you have been using an all-purpose flour or almond flour all your baking life, then you have been missing out on a great ingredient.
Coconut flour is made from dried coconut pulp. It is recognized for being gluten-free since it does not contain proteins found normally found in grains which are life-threatening to people suffering from an autoimmune disorder.
Its heart dietary fiber makes up for its absence of protein though. It is packed with more fiber than whole grain flour, which can help with weight management and regulate bowel movement. Since fiber, essentially, cannot be absorbed by the body, it moves right through the digestive tract carrying with it calories, carbohydrates, toxins, and waste out of the body. Moreover, coconut flour is low glycemic which means that it can help maintain the blood sugar within the safe range. This is especially beneficial for people living with diabetes who need to keep track of their blood sugar.
Coconut Flour Pie Crust Recipe
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving: 6–8 servings
- ½ cup melted virgin coconut oil
- 2 large eggs
- ¾ cup coconut flour
- ¼ teaspoon salt
- ¼ cup raw coconut nectar
- Preheat oven to 400 degrees Fahrenheit.
- Submerge coconut oil jar in a bowl filled with hot water and wait until the oil melts.
- Combine melted virgin coconut oil, coconut nectar, eggs, and salt in a large bowl. Whisk until smooth.
- Stir in coconut flour until the dough forms. Knead dough for 1 minute and then form into a ball. If it becomes too sticky, knead a little bit of coconut flour into the mixture.
- Roll the dough between two pieces of parchment paper and flip over into a 9-inch pie plate, or you can directly spread the dough into the pie plate and flatten it by using your fingers. Use whichever method you find more convenient.
- Randomly make holes at the bottom of the pie crust using a fork. Use a pie crust shield to prevent the edges from burning. If you do not have one, wrap the crust edges with an aluminum foil as an alternative.
- Place pie plate in the oven and bake for 10 minutes or until it becomes golden.
- Take out of the oven and set aside to let it cool down. Once cooled, you can now add your filling.