🥥 Keto Coconut Flour Pie Crust

By: Rabia

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:

  1. Preheat the oven:
    Set your oven to 350°F (175°C). Grease a 9-inch pie pan or line it with parchment paper.

  2. 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.

  3. 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.

  4. 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.

Rabia
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