Coconut Flour Pie Crust

Simple Coconut Flour Pie Crust 9.5″ (Gluten-Free, GAPS Legal)

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Coconut Flour Pie CrustEvery once in awhile you need a pie crust and that can be a challenge on GAPS because we are not eating regular flour at all. But never fear, I have a solution that uses coconut flour [affiliate link]. Bear in mind that coconut flour is high in fiber so if you are having digestive issues you may want to wait until you have a few months of healing, or at least until your digestive woes have stopped.

I used this crust for quiche, but it would definitely also work for a sweet or dessert pie.

NOTE: Please be aware it does make a difference of the size of your pie plate. This recipe calls for one that is 9-1/2″, please review the link if you have any questions. Usually pie plates state their size on the bottom.

Combine the eggs, shredded coconut, butter and salt. When those are mixed together, use a fork to stir in the coconut flour. The dough will be stiff, go ahead and knead it gently by hand for 45 seconds to a minute.

Now here's the thing about this kind of dough. Because it is not made with flour that contains gluten, it can be a challenge to roll it out, so here's the method I use:

Butter the pie plate, then tear the ball of dough apart piece by piece and press each piece into the pie pan. It works out just as well and is so much easier than rolling it out and trying to make a circle, and flipping onto the pie plate. Been there, done that.

Put extra dough on the edges so you can make the fluted edge which is really just for show and making the pie look pretty.

Here's a 3-minute video to show you how to make the fluted edges.

Preheat the oven to 400°F.

While the oven is heating, prick the dough with a fork on the bottom and sides, then bake for 12 to 15 minutes. Keep an eye on the pie crust, if it starts to brown more quickly, use the pie crust shield.

Take the pie crust out of the oven when it is starting to brown.

Now it's ready to put the filling in and bake again. For the second baking, I recommend using a pie crust shield to prevent the fluted edge from getting too dark, or you can also use aluminum foil crumpled into the right shape.

Coconut Flour Crust (Gluten-Free, GAPS Legal)
Author: 
 
Every once in awhile you need a pie crust and it can be a challenge on GAPS. But not when you have coconut flour! This crust goes really well with quiche but would also work for dessert.
Ingredients
  • 3 eggs
  • ¾ cup shredded coconut(unsweetened)
  • 6 Tablespoons butter, melted
  • ¼ teaspoon salt
  • ¾ cup coconut flour, sifted
  • 9-1/2" pie pan
  • Pie Crust Shield, optional
Instructions
  1. Combine the eggs, shredded coconut, butter and salt.
  2. When those are mixed together, use a fork to stir in the coconut flour.
  3. The dough will be stiff, go ahead and knead it gently by hand for 45 seconds to a minute.
  4. Butter the pie plate, then tear the ball of dough apart piece by piece and press each piece into the pie pan. It works out just as well and is so much easier than rolling it out and trying to make a circle, and flipping onto the pie plate.
  5. Put extra dough on the edges so you can make the fluted edge which is really just for show and making the pie look pretty.
  6. Preheat the oven to 400°F.
  7. While the oven is heating, prick the dough with a fork on the bottom and sides, then bake for 12 to 15 minutes.
  8. Take the pie crust out of the oven when it is starting to brown.
  9. Now it's ready to put the filling in and bake again. For the second baking, I recommend using a pie crust shield to prevent the crust from getting too dark, or you can also use aluminum foil crumpled into the right shape.

 

 

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