Simple and Easy Low Carb Pie Crust

It occurs to me that I have nearly allowed pi-day to sneak up on me without preparing a pie recipe. I feel so ashamed. So, in an attempt to correct this error, I have been working on crafting a low carb pie crust.

My aim here is something that is super buttery, like, unnecessarily buttery, and that would compliment either a coconut cream or chocolate silk pie (because these are the recipes I would be working on if I had left myself time to do so).

Happy Pi-Day!

Wow, I’m cutting it close, Pi-Day is nearly over and I’m still finishing up this post!

What I’ve learned, pie crusts are as easy with coconut flour as with wheat flour: Easy as Pie! I didn’t need much trial and error here, the recipe I crafted out on paper worked near perfectly for me the first time, with just one small novice mistake: I didn’t cover the ridge of my crust with foil to protect it. So, my pictures could be better, but this crust is so flaky and buttery- it’s exactly what I set out to make, and I am very happy with it.


  • 1 1/4 Cup Coconut Flour
  • 1 tsp Xanthan Gum
  • 1 Tbsp Swerve
  • 1 Cup Butter, Cold
  • 1 tsp Vanilla Extract
  • 6 Tbsp Cold Water


  1. Cut cold butter into cubes and return to fridge.
  2. Combine coconut flour, xanthan gum, and swerve in a large mixing bowl, or a food processor if you have one available.
  3. Mix to combine, or pulse until combined if in food processor.
  4. Add cold butter and cut in with a pastry cutter or large fork, or Pulse until small crumbs form if in food processor.
  5. Add cold water and vanilla extract.
  6. Mix or pulse until small moist balls form.
  7. Squeeze some dough and see if it sticks together. If it does, it’s ready.
  8. If not, add more cold water a little at a time and mix until the right consistency is reached.
  9. Collect dough into a large ball and compress, but do not knead.
  10. Wrap in plastic and refrigerate about an hour. (This will allow the moisture to fully absorb into the dough, and keep it easy to work with).
  11. Remove from fridge, do not roll out (it does not roll well).
  12. Preheat oven to 375˚F if pre-baking the crust.
  13. Press dough into well greased (buttered) pie pan.
  14. Bake for about 20 minutes (use pie weights if available).
  15. Remove from oven, poke the bottom of the crust with a fork, then return to oven (without pie weights) for another 15 minutes.
  16. Fill up with tasty pie filler of your choice and om the noms out of it.
Servings per Batch1 fluffy crust, or 2 thin crusts
Serving Size1/12 of batch ( 1 slice)
Fat17.7 g
Protein1.8 g
Net Carbs1.7 g

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