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Buttery Coconut Flour Pie Crust

Course 6:0
Cuisine S
Author GF, LC, NF, V


  • 3/4 c. coconut flour, sifted
  • 1/2 c. unsalted butter, cold
  • 3 eggs at room temperature, beaten
  • 1 tsp. white vinegar
  • pinch of Real Salt
  • 1 tbsp. coconut sugar {THM Variation: 1 tbsp. Gentle Sweet}, optional (for sweet pies only; omit for savory pies)


  • Cut the cold butter cubes into the coconut flour. Mix in the eggs, vinegar, salt, and sweetener until ingredients are well-incorporated. Add more flour 1 teaspoon at a time if dough comes out too soft, or add cold water 1 teaspoon at a time if too stiff.
  • Before filling, pre-bake the crust for 5 minutes at 350° Fahrenheit.