How To Coconut Pastry Gluten Free Recipes

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COCONUT FLOUR PIE CRUST



Coconut Flour Pie Crust image

This coconut flour pie crust comes out tender and crispy around the edges. The coconut sugar is optional but is delicious with a sweet filling like coconut cream pie (leave it out for a savory pie. Great for people on a gluten-free diet.

Provided by Pam Lolley

Categories     Pie Crusts

Time 55m

Yield 8

Number Of Ingredients 6

¾ cup coconut flour, sifted
¼ cup unsweetened coconut flakes
1 tablespoon coconut sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
2 large eggs

Steps:

  • Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
  • Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
  • Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
  • Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 9.4 g, Cholesterol 69.4 mg, Fat 13 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 79.8 mg

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