Coconut flour baked goods tend to be gummy and chewy. It also has a tendency to crumble when not made correctly. This recipe has solved both of these problems in this recipe. To help bind the ingredients together in a smooth, easy to work with dough, we added eggs to the dough. Eggs are not always used in pie crust but in the keto case, you need something to hold the crust together. Eggs are the perfect solution! As the crust bakes, the eggs will coagulate and seal the crust, preventing it from crumbling apart when you cut a slice of pie later on. Crumbly pie crust? No way!
Preheat your oven to 350 degrees F.
Grease your nine-inch pie pan with extra coconut oil or butter and set aside.
Blend the ingredients until the dough becomes crumbly. It may look wet at first but will dry as it blends and the flour absorbs some of the moisture.
Use your hands to knead the dough into a ball.
Place the ball of dough on a piece of parchment paper and flatten it with your hands. Place another piece of parchment paper on top of the dough and then use a rolling pin to roll the dough into a 12-inch circle, rolling it between the parchment.
Move the dough (still between the paper) to a sheet tray and place in the fridge for about 30 minutes.
Remove the dough from the fridge and take off the top piece of parchment paper.
Pick up the dough and bottom paper and then flip the dough upside down into the prepared pie pan. Peel off the last piece of parchment paper.
Gently press the dough into the pie pan then cut off the excess around the top or use your fingers to crimp the top edge. If the dough cracks as you press it into the pan that is okay. Just press the dough back together with your fingers.
Par bake the dough in the oven for 15 minutes then use the pie crust for your favorite keto pies!