Skip to Content

Coconut Flour Almond Flour Pie Crust {keto, vegan, no rolling}

VGFKPGrF

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.

coconut flour almond flour pie crust

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 FlourAlmond Flour Pie Crust.

A Pie Crust for Almost Everyone

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):

unbaked coconut flour-almond flour pie crust on a blue background

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):parbaked coconut flour-almond flour pie crust on a cooling rack

And also fully-baked crusts, for cream pies and other no-bake fillings:

baked coconut-almond flour pie crust on a piece of white parchment paper

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:

  1. Tiger Nut Flour Pie Crust {grain-free, vegan}
  2. Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
  3. Fresh Apple Pie Granola {Vegan, Gluten-Free}
  4. Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free, Oil-Free}
  5. Vegan Cashew Cheesecake {Grain-Free, Easy}
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
coconut flour almond flour pie crust on a white napkin

Coconut Flour Almond Flour Pie Crust {vegan, keto}


  • Author: Camilla
  • Prep Time: 3 mins
  • Cook Time: 27 mins
  • Total Time: 30 mins
  • Yield: 1 pie crust (8 servings) 1x
  • Diet: Gluten Free

Description

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.


Ingredients

Scale

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl or cup, mix the water and flaxseed meal until blended. Let stand for 5  minutes to thicken/gel..
  3. In a medium bowl, whisk together coconut flour, almond flour and salt, breaking up any lumps.
  4. Add the flax eggs and oil to bowl, stirring until completely combined.
  5. Press dough evenly in bottom and sides of an 8-inch or 9-inch pie pan or tart tin.
  6. 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.
  7. 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.
  8. 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.

Notes

Eggs Options: If you do not need the recipe to be vegan, replace the 2 flax eggs (water + flax) in step 1 with 2 large eggs.

Net Carbs: The crust has 2.2 net carbs per serving

  • Category: Essential Basics
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of crust
  • Calories: 141
  • Sugar: .8 g
  • Sodium: 84 mg
  • Fat: 11.6 g
  • Saturated Fat: 7 g
  • Carbohydrates: 5.8 g
  • Fiber: 3.6 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg

Keywords: keto pie crust, keto, ketogenic, keto Thanksgiving, keto pie, almond flour pie crust, coconut flour pie crust, vegan pie crust, grain-free pie crust, grain-free vegan pie crust, easy, no roll pie crust

 

 

 

 

Previous
2-Ingredient Coconut Banana Cookies {vegan, grain-free, flourless}
Next
Tiger Nut Flour Pie Crust {grain-free, vegan}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karissa

Wednesday 24th of February 2021

Can’t wait to try this! Would this work for a quiche possibly?!

Julie Prasad

Friday 22nd of January 2021

Made this today and A++ easy and quick

Sara Jean

Wednesday 12th of August 2020

This crust is PERFECT! I use it for sweet and savory, it is a hit with everyone.

Camilla

Monday 24th of August 2020

Oh wow, that's is fantastic, Sara Jean , so glad that this is a great go-to for you!

Elaine

Tuesday 28th of April 2020

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

Camilla

Tuesday 28th of April 2020

Oh, that is great news, Elaine! Plus, you had me at hand pie :) I think I know what I need to make tomorrow! :)

tiranda

Wednesday 13th of November 2019

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

Camilla

Wednesday 13th of November 2019

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 :).

This site uses Akismet to reduce spam. Learn how your comment data is processed.

powerhungry