Best Pie Crust Flax Seed And Coconut Flour Recipes

COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE

Coconut Flour Pie Crust Recipe - Low Carb & Gluten-Free image

It's super easy to learn how to make pie crust with coconut flour! This easy coconut flour pie crust recipe is low carb, keto, gluten-free, buttery and delicious. Only 5 ingredients!

Provided by Maya Krampf

Categories Dessert

Time 20m

Number Of Ingredients 6

Ingredients

3/4 cup Wholesome Yum Coconut Flour
1/2 cup Unsalted butter ((cold, cut into pieces))
1/3 cup Besti Erythritol ((skip for savory crust))
1/4 tsp Sea salt ((or 1/2 tsp for savory crust))
2 large Egg
1/2 tsp Vanilla extract ((optional, skip for savory crust))

Steps:

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
Combine the coconut flour, butter, erythritol, and sea salt in a food processor. Pulse until well combined.
Add the eggs and vanilla extract. Process again until dough forms.
Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.

Nutrition Facts : Calories 111 kcal, Carbohydrate 4 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 131 mg, Fiber 2 g, ServingSize 1 serving

PIE CRUST (FLAX SEED AND COCONUT FLOUR)

PIE CRUST (FLAX SEED AND COCONUT FLOUR) image

Number Of Ingredients 8

Ingredients

1/4 cup golden flax seeds
1/3 cup water
1 cup unsweetened shredded coconut
1/2 cup coconut flour
2 tsp raw honey
1/4 cup COLD rendered duck fat OR palm shortening (coconut oil should also work)
2 tbl coconut oil + a little for greasing the pie dish
1/2 cup - 1/2 cup + 2 tbl water

Steps:

In a spice grinder or food processor, grind the golden flax seeds to a powder. Add the 1/3 cup water to a small jug and whisk in the ground flax seeds with a fork. Set aside. Add the unsweetened shredded coconut to a mini food processor and process for a minute or so. When it is ready, the coconut flakes will look almost like breadcrumbs. Stop processing when you see coconut butter start to form on the sides of the bowl. Add the coconut flour and pulse until combined. Lastly, add the raw honey and COLD rendered duck fat. Pulse until combined. Transfer the mixture to a stand mixer and add the flax seed & water gel to the bowl. Run with the paddle attachment on 2, drizzling in the coconut oil and 6 tbl of water. As needed, continue to add up to another 4 tbl of water, until you can squeeze the dough together in your fist and it holds its shape without crumbling. Preheat the oven to 300F. Grease your pie pan with a little extra coconut oil and line the bottom with parchment paper. Pat the pie crust dough into the dish, pressing out from the middle evenly with your hands. Gently push the crust up the sides of the pie dish with your fingers. Use a fork to prick holes all over the pie crust dough. Bake until the edges are beginning to turn golden brown and beginning to pull away from the sides of the pie dish, about 25 minutes. Allow to cool before filling.