Pie is one of my favorite desserts, but pie crust is one of my least favorite things to make. It’s a lot of very time and temperature sensitive work. And it takes a while. Sometimes you just don’t have time to make your pie crust and sometimes you simply yearn for a great shortcut. Which is why I now present my 5 minute coconut flour pie crust! It’s perfect for when you want dessert during the big game, but don’t have the time to make it!
How is it different from a normal pie crust?
The prime difference between this pie crust and a traditional pie crust made from wheat flour is the lack of gluten. Like we’ve talked about before, gluten is what makes it so easy to handle wheat flour and shape it any which way you like. Coconut flour has no gluten, so the only way to shape the crust is to push it gently into the pie pan. You’ll need a delicate touch, but it’s a lot easier than the normal craze of making pie crust.
Does it taste the same?
No. Both coconut sugar and flour have a darker and nuttier sweetness than you might expect from a traditional pie crust. The unique combination gives you something a little less sugary sweet and a bit more darkly sweet with a small amount of bitter. Pair it with a pie filling that goes well with coconut and is particularly sweet and you’ll have quite the dessert with less than half the effort! I love it.
- 1 cup coconut flour
- ½ cup coconut sugar -- if you're careful, you can make this honey or maple syrup
- ½ cup butter, melted (you may need slightly more or less depending on the humidity where you live)
- 1 tsp salt
- Combine all dry ingredients and then mix with the butter. The product should be pliable, but not sticky. If sticky, add more flour or sugar, depending on the taste.
- Push into pie tin.
- Bake for 5 minutes at 325.
- Fill with pie filling and proceed as normal!