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Gluten-Free Coconut Flour Pie Crust
Gluten-Free Coconut Flour Pie Crust
"Fall brings many warm and homey foods back to the table, and nothing evokes fall more than a delicious homemade pie. Can’t you just taste that flaky pie crust melting in your mouth? Too bad all your gluten-free friends have to suffer from that tough, rubbery thing that’s more like a giant cracker than anything deserving the name pastry. Or do they? Not if you use our super-secret, super-tender gluten-free coconut flour pie crust. The “secret” to our pie crust with coconut flour is eggs. Usually, eggs are reserved for the outside of a crust to help it bake up beautifully golden. But all baked goods made with coconut flour, even flaky pastries, benefit from the extra liquid an egg or two provides."
Ingredients
- 1 cup Coco Treasure Organic Coconut Oil, melted
- 2 large eggs
- 1 teaspoon sea salt
- 3 cups Coco Treasure Certified Organic Coconut Flour
- 1 tablespoon Coco Treasure Organic Coconut Nectar Syrup
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Preheat oven to 375 degrees Fahrenheit.
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Cream coconut oil, eggs, salt and syrup together in a mixing bowl until all ingredients are well incorporated.
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Add flour ¼ cup at a time. Stir until the dough comes together. Remember, coconut flour is highly absorbent.
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Adding the flour slowly allows you to adjust as you stir, making sure the dough doesn’t become too dry too quickly.
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Gather the dough into a ball, and wrap it in plastic wrap. Place the ball in a cool, but not cold, place to rest for about 20 minutes. Over chilling will cause the coconut oil to harden and make the dough difficult to work with.
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The lack of gluten makes it difficult to roll this dough in the traditional manner. Instead, pat the dough directly into a lightly greased pie pan until there is an even layer across the bottom and up the sides. Crimp the edges as you please. Use a fork to prick holes in the bottom and prevent the crust from forming air bubbles while baking.
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