READY IN: 30minsYIELD: 12 slices
3⁄4 cupcoconut flour
1⁄3 cup extra virgin coconut oil
1⁄4 teaspoonsalt (or tablespoon powdered sweetener for a sweet pie)
Sweet pie crustadd-ins
2tablespoons sugar free crystal artificial sweetener
1teaspoonground cinnamon (for pumpkin pie)
1teaspoonground ginger (for pumpkin pie)
1teaspoonlemon zest (for lemon pie)
Savory pie crust add ins
Serving Size: 1 (15) g
Servings Per Recipe:12
Calories from Fat 61 g 93 %
Total Fat 6.8 g 10 %
Saturated Fat 5.5 g 27 %
Cholesterol 31 mg 10 %
Sodium 254.3 mg 10 %
Total Carbohydrate0.6 g 0 %
Dietary Fiber 0.2 g 0 %
Sugars 0.1 g 0 %
Protein 1.1 g 2 %
Preheat oven to 350.
Grease a 9 inch pie plate with butter or coconut oil.
In a large mixing bowl (or a food processor) add the coconut flour beaten eggs (room temperature), melted coconut oil (not hot–lukewarm), and salt or sweetener depending whether you are making a savory or sweet pie.
Combine with a spoon.The dough is wet at first and dry as you go.After 30 seconds, use your hands to knead the dough, it should take 90 seconds or less to form a dough ball.Food processor will be quicker.Gather the pieces into a ball with your hands if using food processor.
If you don’t feel like rolling the dough, simply place the dough ball into the center of the pie pan.Press with your hand to flatten the ball.If it becomes crumbly again you will want to have a shortbread coconut pie crust.Use your finger to spread and press evenly all over the pan until it forms a smooth crust.
Use the back of a spoon to press the dough to the pan and smooth the surface.The more you press, the better it will hold together when serving.
Prick crust prior to baking.Prebake 15 minutes at 350.Remove from the oven and add your sweet or savory filling.Return to the oven until filling is set–about 40 to 50 minutes for a pie or 30 to 40 minutes for a quiche.
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