Grain Free Coconut Pie Crust

This recipe comes from Bruce Fife, N.D., and can be found in his cookbook Cooking with Coconut Flour.  This book is a must have if you are just beginning to add coconut flour into your baking repertoire.  The crust can be doubled, but be forewarned, when working with a top crust it must be handled with care as it breaks easily.

9 inch Single-Crust Recipe (double ingredients for a double-crust)

½ Cup sifted Coconut Flour
½ Cup shredded or desiccated unsweetened Coconut
2 large Pastured Eggs (brought to room temperature)
½ Tablespoon of Raw Honey (melted) ((Optional))
¼ Cup Unsalted Pastured Butter (melted)
¼ teaspoon Celtic Sea Salt

Sift the coconut flour and set aside.
Mix all the remaining ingredients together until well combined.
Add the coconut flour to the other ingredients and mix well until the dough is formed.
Knead the dough with your hands for 1 minute.
Place a piece of waxed paper on your work surface and tape the edges to prevent the paper from slipping.
Flatten the dough until it is approximately 6 inches in diameter.
Place another sheet of waxed paper on top of the dough.
Use a rolling pin to flatten the pastry until it is 1/8 inch thick.
Carefully place the flattened pastry in the pie plate.
If the dough breaks pinch the dough together while pressing the dough into the pie plate.
Prick the bottom and side of the crust several times with a fork to allow steam to escape and avoid distortion of the pie shell during baking.
Bake at 400 degrees F. for 12 to 15 minutes.

NOTE:  I have had great success when making a single crust pie shell by pinching the dough into the pie plate.  I simply press the dough using my finger tips making sure the dough is even.  Continue with the recipe by pricking the bottom and sides with a fork and baking for 12 to 15 minutes.

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