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No-roll coconut flour almond flour pie crust is tender, delicious and foolproof! It also happens to be keto, vegan, grain-free, gluten-free, & Paleo.
Good morning, everyone!
In this final week before Thanksgiving, I’ve decided to share three incredible pie crust recipes that will make your baking easier than ever.
First up, my Coconut Flour–Almond Flour Pie Crust.
Recipe Benefits
This pie crust just so happens to be:
- Keto
- Vegan (dairy-free, egg-free)
- Grain-free
- Gluten-free
- Paleo
- Low Carb
No-Roll, Fuss-Free Pie Crust
It is also 100% fuss-free.
When I say fuss-free, I mean it. Think 2 to 3 minutes of measuring and mixing, followed by another minute of pressing into the pie pan or tart tin.
No chilling. No rolling. No worries about over-working the dough. No pie weights. Nada.
But true love for this crust peaks with the tasting: it has a delicate, nutty flavor that complements any filling, sweet or savory, and the texture is tender and crisp, every time.
I want to make sure you can use this crust in all of your favorite recipes, so I am providing instructions for unbaked crusts (i.e., for recipes that call for adding the filling to an unbaked crust before baking):
Par-baked crusts, sometimes called a 10-minute blind bake (i.e., recipes that call for adding the filling to a par-baked crust before baking):
And also fully-baked crusts, for cream pies and other no-bake fillings:
The crust works best with coconut oil, ghee or butter. It is such a versatile crust that I decided to try it with a neutral vegetable oil (avocado oil). It was acceptable, but definitely not as good; the texture is less tender and the crust seemed slightly greasy. In short, I would advise against it.
Subbing other nut or seed flours for the almond flour is another matter. Use hazelnut, pecan, walnut, or pepita, they will all work beautifully in place of the almond flour!
If you like, add spices and/or a hint of sweetness to the crust for sweet fillings, or finely chopped herbs or savory spices for savory fillings. Have fun experimenting, and let me know what you make!
Cheers!
Related Posts
- Tiger Nut Flour Pie Crust {grain-free, vegan}
- Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
- Fresh Apple Pie Granola {Vegan, Gluten-Free}
- Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free, Oil-Free}
- Vegan Cashew Cheesecake {Grain-Free, Easy}
Coconut Flour Almond Flour Pie Crust (Vegan, Keto
Ingredients
- 1/3 cup water
- 4 teaspoons flaxseed meal
- 1/2 cup coconut flour
- 1/2 cup blanched almond flour, (not almond meal)
- 1/4 teaspoon fine sea salt
- 1/4 cup virgin coconut oil, melted and cooled slightly
Instructions
- Preheat oven to 350F (180C).
- In a small bowl or cup, mix the water and flaxseed meal until blended. Let stand for 5 minutes to thicken/gel..
- Add the flax eggs and oil to bowl, stirring until completely combined.
- Press dough evenly in bottom and sides of an 8-inch or 9-inch pie pan or tart tin.
- Unbaked Crust: the crust is ready for use in recipes that call for adding the filling to an unbaked crust before baking. It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.
- Par-baked Crust: the crust is ready for use in recipes that call for adding the filling to a par-baked crust before baking. Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 10 minutes. Cool on a wire rack and use in recipes calling for par-baked crust.
- Fully-baked Crust: Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 23 to 27 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.
This worked great for a no-bake tofu chocolate cream pie. Delicious!
That sounds so good, Chanelle! I am glad the crust was a success 🙂
Yum! This is a versatile base for savoury and sweet pies, I find it goes well with creamy/water-rich fillings as it’s more on the dry side. I made a top-less apple pie with extra apple sauce (added a tablespoon of sugar to the crust) and it was delish! I’d be curious to try and make the top layer of the pie too next time. Thank you for another amazing recipe!
This is a wonderful and easy crust! Thank you.
I’m so glad you like it, Fiona!
I would say use a wax paper to help press our crust nice and thin and use some added sweetness and vanilla perhaps. I thought the crust was dry and needed sweetness. I’ll try again! Thanks so easy!!!
Is there a substitute for the flaxseed meal? Thank you
Hi Sheila,
Ground chia seeds (the same amount as the flaxseed meal) is a typically a good substitute (I have not tried it for this particular recipe, though).
Hi! Can you use olive oil or grape seed oil to replace the coconut oil? I love coconut but not the taste of the coconut oil. Thanks ????
Hi Andie,
I think either of thos could work. I tried the crust with avocado oil when I was testing the recipe way back when (I mentione in the post). It “worked” but I found the crust a little less tender , and a touch greasy.
Another option: use refined organic coconut oil. It has no coconut scent 🙂
Could these be frozen? For time saving purposes, I like to have a few shells already prepared and grab them as needed for various recipes.
Hi Julie,
I know that I have frozen this crust in the past, it came out great 😊
Guess I should add I used egg instead!
I was skeptical at first…..Easy pie crust you say?! (never had any luck with homemade gluten pie crusts so why is gluten free gonna be any different). But holy shit this came out so nice. Followed the recipe to a T and the crust was soft yet fluffy and held my sweet potato pie with ease.
Only negative thing was I didn’t have enough dough to cover all the way up the sides of my glass dish. Next time I’m gonna double the recipe. Kudos to you because this is fantastic!!!!
Amber, I am so happy you loved this so much! Whoohoo! Oh my Gouda, sweet potato pie…yum! I cannot wait for it to cool down a little more here so I can go full tilt with fall baking 🙂
Thanks for sharing this pie crust recipe, I made it today & filled it with banana keto cream filling. The crust baked nicely & held up well once filled & sliced.
I misread the instructions & mixed all dry then added the wet, not pre making the flax egg didn’t seem to be a problem so very forgiving. It tasted nice, the coconut was the prominent flavour.
Can’t wait to try this! Would this work for a quiche possibly?!
Yes, should work great with a quiche, Karissa 🙂
Made this today and A++ easy and quick
Fantastic, Julie!!!
This crust is PERFECT! I use it for sweet and savory, it is a hit with everyone.
Oh wow, that’s is fantastic, Sara Jean , so glad that this is a great go-to for you!
Hi Camilla
I made savoury hand pies with this recipe, the vegan version, & it did very well. I rolled the dough into small circles, added my filling and folded the top over. Of course the dough broke at the seam but it was so forgiving that all I had to do was press the seam together again. Awesome result! It made 4 perfectly sized hand pies. Thank you
Oh, that is great news, Elaine! Plus, you had me at hand pie 🙂 I think I know what I need to make tomorrow! 🙂
Made this piecrust on a day off from work. it went together easily. Used coconut oil for the fat. Made it for a pumpkin pie. Used a shallow 9 inch pan, could have used a deep dish I think as it was rather thick on the bottom.. Sort of soft-cookie-ish texture, Very nice flavor, with a nice finish from the almond flour. It held up well (you could hold a piece of the pie in your fingers and it did not droop but as noted the bottom of my crust was rather thick. Definitely will make again. (Used the Libby’s pie recipe with coconut milk, cinnamon, ginger and a dash of cayenne pepper,since I had no cloves–the flavors in filling and crust went together well. Not sure if I would like it as much with cloves instead of cayenne, but I think I will try it once I finish this pie. And I may try it with ghee or butter too.) Seems like it would be somewhat keto friendly if you cut the pie into eighths. Gotta face it, that is an appropriate serving size. 5 stars
Thanks for the wonderful and detailed review, Tiranda! It will be helpful to others (including me!!!) Also, I am drooling over the sound of coconut milk pumpkin pie :).
Greetings.
In the nutritional information for the vegan version, you quote a figure of 85 -mg- of carbs, which would amount to 0.085 grams. This can’t actually be if the figure of 5.8g of fiber is correct. Fiber is itself part of the carbohydrates for any food.
Can you please re-check your figures?
Also, in an unrelated issue, I noticed you have an option for an unbaked crust, but your non-vegan version uses eggs. Aside from the many other issues with eggs, for which I’d urge everyone to stop using them entirely, you may be opening yourself up to legal exposure by recommending people consume raw eggs. There have been enough incidents with eggs getting people sick that it would seem worthy of at least a disclaimer, or perhaps a recommendation that those not cooking their crust should use the vegan method.
Hi Bett Bee,
Thanks for asking about the carbs for the vegan nutritional information. I see where you have misread the amounts. If you look at each figure, the numerical amount follows . So, if you look at the first item, Calories: 141 Fat: 11.6 g Sat Fat: 7 g etc… So the 85 mg you are referring to is for the sodium (Sodium: 84 mg), not for the carbs (Carbs: 5.8 g). I hope that clarifies.
As for the no-bake crust you are referring to: the crust is always baked. This crust is meant to be used as option for any pie that you wish to bake; keeping that in mind, some pie recipes call for you to add the filling to an unbaked crust before adding the filling and baking, others call for par-baking the crust before baking and filling, and some no-bake pies call for a completely baked and cooled crust before adding the filling. My aim was to give options for all.