I love the simplicity of this Coconut Pie Crust Recipe. Featuring coconut flour, melted coconut oil, a flaxseed blend and unsweetened almond milk with salt and baking powder, this crust offers a gluten-free, low carb and paleo option. I can’t wait to share how it becomes the ideal base for any filling for you.

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I’ve been experimenting with different pie crusts lately and when I came across this Coconut Flour Pie Crust I knew I had to share it. I mixed 1/2 cup of coconut flour with 1/4 cup of melted coconut oil and then added in my flaxseed mixture (2 tablespoons ground flaxseed with 6 tablespoons water that I let sit for 5 minutes) to help bind everything together.

I then poured in 1/2 cup of unsweetened almond milk, a pinch of salt (1/4 teaspoon), and 1/2 teaspoon of baking powder. This recipe is a game changer for anyone looking for a gluten free, low carb, paleo, and vegan option.

I’ve enjoyed using similar ideas in other coconut flour recipes and even made variations resembling keto almond or vegan almond flour pie crusts. The result is a flaky snack that I love using with all sorts of fillings.

Enjoy exploring this new twist on a classic dessert idea.

Why I Like this Recipe

1. I really like how simple this recipe is to make – even if you’re not a wizard in the kitchen, its clear steps make it super easy to follow and not really overwhelming.
2. I love that it fits my lifestyle since it’s gluten-free, low carb, paleo and vegan – it feels like a perfect treat that doesn’t mess with my healthy eating goals.
3. I like the texture and flavor; the coconut flour gives it a nice, subtle taste while the crust turns out flaky and yummy, which is pretty cool when every bite counts.
4. I also appreciate the flexibility – if the dough gets too dry, i can just add a little more almond milk without making a big fuss, so its pretty forgiving if i mess up a bit.

Ingredients

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Coconut Flour: High in fiber, healthy carbs, and sweetness; its nutty flavor adds tropical notes.
Coconut Oil: Adds moisture and a rich coconut aroma; its mild sweetness deepens the flavor.
Flaxseed Mixture: Packed with omega 3 and protein, it naturally bonds ingredients with a nutty hint.
Almond Milk: Unsweetened almond milk adds creaminess while keeping calories low and subtle flavor.
Salt: Enhances overall taste by balancing sweetness and highlighting the natural coconut flavors.
Baking Powder: Helps the crust rise slightly, making it airy with a nice crunch texture.
Together these ingredients make a healthier crust with unique flavors and satisfying texture.
This blend is perfect for a nutritious, tasty dessert treat.

Ingredient Quantities

1/2 cup coconut flour

1/4 cup coconut oil, melted

2 tbsp ground flaxseed mixed with 6 tbsp water (let sit for 5 minutes)

1/2 cup unsweetened almond milk

1/4 teaspoon salt

1/2 teaspoon baking powder

How to Make this

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1. Preheat your oven to 350°F.

2. In a small bowl, combine 1/2 cup coconut flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder.

3. In another bowl, mix 2 tablespoons ground flaxseed with 6 tablespoons water and let it sit for 5 minutes so it thickens up.

4. Stir in 1/2 cup unsweetened almond milk and 1/4 cup melted coconut oil to the flax mixture.

5. Pour the wet ingredients into the dry ingredients and mix well until a sticky dough forms.

6. If the dough feels too dry or crumbly, add a bit more almond milk, one tablespoon at a time, until it holds together.

7. Press the dough evenly into a pie plate, making sure to cover the bottom and sides evenly to form a crust.

8. Bake for about 12-15 minutes until the edges feel set and just slightly golden, then let it cool before filling with your favorite pie filling.

Equipment Needed

1. An oven to preheat to 350°F
2. A small bowl for mixing the coconut flour, salt, and baking powder
3. A medium bowl for mixing the flaxseed mixture with almond milk and melted coconut oil
4. Measuring cups and spoons to get the right amounts
5. A whisk or fork for stirring the wet ingredients and combining them with the dry mix
6. A pie plate to press the dough into and bake the crust
7. A spatula or the back of a spoon to help spread and smooth the dough evenly
8. A timer or clock to keep track of the 12-15 minutes bake time

FAQ

Can I use a different oil instead of coconut oil?

Yep you can try using another mild oil but note coconut oil adds a unique flavor that works really well with the coconut flour.

What happens if I dont mix the flaxseed and water for the full 5 minutes?

If you cut it short the flax egg might not gel enough and that could make your crust fall apart.

Can I substitute unsweetened almond milk with another dairy free milk?

Yeah, you can but almond milk tends to be a bit lighter so if you use something else like oat or cashew milk, your crust might get a different texture.

Is this crust gluten free?

Sure is. The recipe doesnt use any wheat or other gluten containing ingredients, so its perfect for gluten free diets.

How do I know when my coconut flour pie crust is done?

The best bet is to look for a light golden colour around the edges and a firm texture when you lightly press the surface.

COCONUT FLOUR PIE CRUST Recipe Substitutions and Variations

If you don’t have coconut flour you can try almond flour but remember you might need a bit more liquid since almond flour is less absorbent.
You could swap coconut oil for melted butter or any neutral oil like grapeseed oil if you’re not feeling coconut at all.
If you dont have flaxseed, a good alternative is chia seeds. Mix 1 tbsp chia seeds with 3 tbsp water and let it sit to form a gel.
Unsweetened almond milk can be replaced with any other plant milk such as soy or oat milk if you’re out of almond milk.
When you’re short on baking powder, you can mix 1/4 tsp baking soda with 1/2 tsp cream of tartar for a similar leavening effect.

Pro Tips

1. Coconut flour is super absorbent so when you mix your dough, add the almond milk a little bit at a time if it feels too dry. Trust me, a little extra helps the crust not turn crumbly.

2. Make sure your flaxseed mixture has thickened enough before mixin in the other wet ingredients. If its too runny, the crust might not hold together as well during baking.

3. When you press the dough into your pie plate, try to keep it even and firm. If you overwork it, you might end up with cracks after bake, so be gentle but thorough.

4. Let the crust cool for a few minutes after it comes out of the oven. This just gives it time to firm up and makes it easier to handle when you add your filling.