This gluten-free pie crust isn’t like a regular, flaky pie crust (I’m still working on that one). It’s more like a cookie…almost. It has a bit of crunch, a little sweetness, and buttery all around.
It’s multipurpose too. The picture here shows a pumpkin pie filling, but you can use it in any recipe that calls for pie crust. If using it in a sweet recipe, you can add more honey, to taste, if you like. If you’re going for a savory filling, leave the honey be.
While you’re making this, mold it into the pie plate almost like you would like a graham cracker crust. The dough is going to be soft and delicate so you’ll need to press it into shape. And by the way, the 1/2 cup of shredded coconut can be taken out if you don’t want that extra “coconuttyness.”
Oh, and if you need a prebaked pie crust, bake this at 350 degrees F for about…15 minutes maybe? Just keep an eye on it and take it out when it’s a nice, light golden color. It’ll vary from oven to oven.
I have another fall recipe coming very soon, so stay tuned!
Sarah đŸ™‚
Gluten-Free, Coconut Flour Pie Crust
- 1/4 cup cold butter
- 2 tablespoons Virgin Coconut Oil, solid
- 1 cup coconut flour
- 2 eggs
- 1 teaspoon honey
- pinch of Himalayan Salt
- 1/2 cup shredded coconut
- 1 tablespoon water
- 1 egg white, beaten
Directions:
In a medium-sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea-sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9-inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
