Perfect Gluten-free Coconut Pie Crust

Finally, a revolutionary piecrust that tastes deliciously crispy and rolls out beautifully! It’s ideal for Pumpkin Pie, Apple Pie, or Quiche. The secret Paleo ingredients are coconut butter and chia seeds! Everyone can enjoy it as it’s free of gluten, grains, tree nuts, flour, dairy, and sweeteners, although no one will EVER guess it’s “alternative”. Chia seeds come in two colors – black and white. This crust works perfectly with either color, however I suggest white chia seeds if you can find them, so it will look like a traditional crust. Black chia seeds make it a dark color, but equally delicious. I grind them in a hand-held coffee grinder, and then measure. It’s important to use standard-size large eggs, about 55 grams each out of the shell. If your eggs are smaller, your dough may be too thick. If your eggs are jumbo, the dough will be too runny. To resolve this you can either weigh the eggs, or adjust other ingredients—see instructions below. Since coconut softens at 78 degrees, this coconut crust is all about temperature. Room temperature is perfect for rolling out the crust. Too cold, the dough will be very stiff – then if your kitchen is normal room temperature, the solution is to wait. Too warm, the dough will be too soft and pliable – then the solution is to chill briefly down to room temperature. Prebaking this gluten-free pie crust is optional. For very moist pies, prebaking helps to avoid a soggy crust that breaks. However, if your pie has a more solid bottom layer of nuts or solid fruit, there’s no need to prebake. A food processor is helpful but not required. Yield: 1 9-inch Paleo pie crust.


You can either roll crust with a rolling pin, or just press it into the pan with your fingers. Easy!


This crust is perfect for Paleo Pumpkin Pie!

Perfect Coconut Pie Crust



  • 1 1/3 cups (302 grams) coconut butter (if mixing by hand, soften butter by placing the container in a bowl of warm water)
  • 1 1/2 tablespoons ground white chia seeds (Grind first, then measure)
  • 1/4 heaping teaspoon unprocessed salt
  • 2 large eggs (110 grams total out of the shell)
  • 1 to 2 tablespoons coconut flour, to thicken, only if necessary


  1. Preheat oven to 300°F if you plan to prebake. Get out a 9-inch pie pan.
  2. In a food processor or mixing bowl, add coconut butter, chia seeds, salt, and eggs. Mix well until the dough is smooth. (If your ingredients are cold, have patience. Stop and process several times until the dough warms up enough to soften the coconut butter.) When the dough is smooth, refrigerate in the container for 15 minutes to allow it to firm up. Don't chill too long, or it will be harder to roll out.
  3. Check the dough consistency. It should be very thick and pliable. If it’s too wet to roll, you can knead it with a tablespoon or two of coconut flour. If it is too thick to roll, beat a fresh egg and add it in increments until the dough is thick enough to press into a pie pan.
  4. Shape the dough into a ball. You can press it into a 9-inch pie pan with your fingers. Or you can use a rolling pin: Roll it between two pieces of parchment paper into a disk about 1/8 inch thick, and 1 inch larger than your pie pan all around. Dust with coconut flour to prevent sticking to the parchment paper. Remove the top sheet of paper. Flip the bottom paper and rolled dough over onto your pie pan and gently peel away the paper. Repair any rips and flute the edges if you wish. If you’re pressing the dough into the pan with your fingers, start with a ball of dough in the center of the pie pan. Spread it with your fingers toward the edges, up the sides, and flute the edges if desired. Easy!
  5. If prebaking, bake 10 to 15 minutes. Allow it to cool, turn your oven temperature up, add filling, and bake your pie. Enjoy!


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