Coconut pie crust, gluten free with coconut oil

Coconut pie crust, gluten free with coconut oil

A delicious and easy gluten free coconut pie crust made in a food processor with only wholesome ingredients. A great clean food recipe for pie lovers. Perfect to make a pumpkin pie, apple pie or any other sweet pie.

Servings: 8 people
Calories: 267 kcal
Author: Carine

1 cup unsweetened shredded coconut
1/2 cup Almond Meal Flour
1/4 cup Virgin Organic Coconut Oil, melted + 1 tsp. to oil the pan
2 eggs
1 tbsp. erythritol or coconut sugar (replace by 1 tsp salt for savory pie)
1 tbsp. vanilla extract (optional for savory pie)

Preheat oven to 170 C (340F). Oil a loose bottom pie pan (10 inches) with 1 teaspoon of coconut oil. Set aside.

In a food processor using the S blade attachment, add all the ingredients shredded coconut, almond meal flour, melted coconut oil, eggs, erythritol and vanilla extract.

Blend on high speed for 1-2 minutes or until a dough ball is forming (as you can see in the post picture).

It could be slightly crumbly. If it is, simply transfer the dough onto a hard surface and using your hands gather the crumble pieces together to form a ball of dough. It will stick and hold perfectly together

Place the dough ball between two pieces of plastic wraps. Press the dough ball with your hand and start rolling with a roller pin until thin – about half cm thickness.

Remove the top layer of plastic wrap and flip over the rolled dough onto a 26 cm (10 inches) loose bottom pie pan previously oiled with a teaspoon of coconut oil. Remove the last piece of plastic wrap. If the dough break or crumble during the transfer it is easy to use your finger to fill the gaps in the pan. Simply press the dough onto the empty areas until you cover all the pan with the dough.

Pre bake at 170 C (340F) for 20-30 minutes or until golden brown

Always unmold carefully after at least 3-4 hours of cooling process inside the pan. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.

Recipe Notes
Note 1 :

If you are using a filling that need to be bake like pumpkin pie filling, add the filling in the pre-baked crust and return to the oven until the filling is set. If cold filling is used like custard or fresh fruits, wait until the crust has fully cool down before adding anything inside.

Note 2:

For a savory pie don’t add the erythritol and vanilla extract. Replace those ingredients by 1 teaspoon of sea salt.