Coconut Flour Pie Crust
This grain-free pie crust is buttery, sweet, and versatile for all flavors of pie filling. With a few ingredient swaps and seasonings, you can customize this crust for any pie.
Ingredients
3/4 cup organic coconut flour (90 grams)
½ cup pasture-raised butter, softened
2 pasture-raised eggs
2 tablespoons maple syrup
¼ teaspoon unrefined salt
Directions
Preheat the oven to 400°F.
Combine the wet ingredients first. Then add in the dry ingredients. Mix until a uniform dough forms.
Shape the dough into a ball, place it in the center of a buttered 9″ greased pie pan. Gently flatten the ball down and towards the edges of the pan. Create an even layer along the pan of the dough, going up the walls.
Prick the dough with a fork to create fork-sized holes throughout the flat part of the crust. This ensures it won’t inflate and crack.
Bake this for 10-15 minutes. It is done when it is lightly brown and not sticky. Let it cool for 10 minutes until pouring in a pie filling and baking again.
Notes
Omit the maple syrup for a savory pie, such as chicken pot pie. Add seasonings and herbs.
The coconut flavor does not stand out in this crust, so don’t worry about any coconut flavors mashing with your filling flavor. It is neutral due to the added butter.
