Ingredients:
½ cup coconut flour
¼ cup melted butter (or coconut oil for dairy-free)
2 large eggs
1 tablespoon erythritol (optional, for sweet pies)
¼ teaspoon salt
1–2 tablespoons water (as needed for consistency)
👩🍳 Instructions:
Preheat the oven:
Set your oven to 350°F (175°C). Grease a 9-inch pie pan or line it with parchment paper.Mix the dough:
In a medium bowl, whisk together coconut flour, salt, and erythritol (if using).
Add melted butter and eggs, stirring until a dough forms.
If the dough feels too dry or crumbly, add water 1 tablespoon at a time until it holds together.Press into the pan:
Using your fingers, press the dough evenly into the bottom and up the sides of the pie pan.
Poke the bottom with a fork to prevent bubbling during baking.Bake:
For no-bake pies: Bake the crust for 8–10 minutes or until lightly golden. Let it cool completely before filling.
For baked pies: Partially bake (8–10 minutes), add your filling, then continue baking as directed in your recipe.
🧁 Tips & Variations
For a sweet crust, add ½ teaspoon vanilla extract or a dash of cinnamon.
For a savory version, skip the sweetener and add herbs like thyme, rosemary, or garlic powder.
Coconut flour absorbs a lot of liquid — don’t add extra flour if it seems sticky at first.
Store pre-baked crusts in the fridge for up to 5 days or freeze for up to 2 months.
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