Mini Pie Crust (Coconut Flour and Almond Flour)
By Carine Claudepierre
Published on 02/11/2022 - Last updated on 10/09/2023
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This Mini Pie Crust with coconut flour and almond flour is the best mini crust recipe.
It is 100% gluten-free, paleo, and low-carb. The texture is crispy with a lovely nutty flavor and easily made in a few minutes in a food processor.
What’s A Mini Pie Crust?
A mini pie crust is similar to a regular full-size pie but in a smaller size. To make this mini pie crust healthier, it only uses coconut flour and almond flour.
How To Make Almond Coconut Mini Pie Crust
Making this mini pie crust is super simple. All it takes is 4 staple ingredients and less than 10 minutes to prepare.
Ingredients
- Almond Flour – Choose the finest almond flour instead of an almond meal. Learn how to pick the best keto-friendly flours.
- Coconut Flour – Coconut flour is a healthy flour made from the flesh of coconuts.
- Egg White – Eggs are a keto-friendly ingredient.
- Coconut Oil
Making The Mini Pie Crusts
To make the mini pie crusts, place the 4 ingredients into a food processor with the S-blade attachment.
Process the pie crust batter for about 2 to 3 minutes.
Then gather the almond coconut pie crust dough into a ball and flatten it between two pieces of parchment paper.
Roll it with a rolling pin before transferring it to your mini pie mold.
Bake the mini pie crusts for 25 to 35 minutes at 350°F (180°C).
Using The Mini Pie Crusts
Once the pie crusts have been prebaked, you can fill them with your filling of choice.
You can use this mini pie crust to make many different pies, both sweet and savory.
- Mini Pumpkin Pie
- Mini Blueberry Pie
- Leek Pie
If you want to make a sweet pie, you can add a tablespoon or two of a sweetener like erythritol.
Allergy Swaps
If you are allergic to coconut, you might have to go for another pie crust like my almond flour pie crust as it’s a tough one to substitute.
You can however substitute the almond flour for sunflower seed flour.
Storage Instructions
You can store these baked mini pie crusts for a day or two in the fridge before adding the filling and baking them again.
Alternatively, you can store the unbaked dough for up to 5 days in the fridge before rolling it.
It’s even possible to freeze the dough for up to three months. Thaw it in the fridge overnight before rolling it into mini pie crusts.
Frequently Asked Questions
This pie is very healthy and good for you:
– Lower GI index than white flour, which means it helps to stabilize your blood sugar level, decrease sugar craving, loss of energy, and hunger feeling.
– High-fiber content and high-protein flour, which means it keeps your stomach full for longer, and you feel satisfied quickly after eating.
Prebaking the crust guarantees that it will remain crispy. But you can also add the filling to the unbaked pie crust if it has been pricked with a fork.
Yes, you can use this recipe to make the top crust of a closed pie.
More Healthy Crust Recipes
If you like keto pie crust, you’ll love these:
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Mini Pie Crust With Almond And Coconut Flour
Ingredients
- ¾ cup Almond Flour
- 3 tablespoons Coconut Flour
- 1 Egg White
- ¼ cup Coconut Oil melted
Instructions
- Preheat the oven to 350°F (180°C) on the fan-forced mode.
- Grease an 8-inch round pan with coconut oil or butter. Set aside.
- Place all the ingredients into a food processor with the S-blade attachment. The order in which you add the ingredient does not matter.
- Process on medium speed until all the ingredients come together and form a ball. About 2-3 minutes depending on your food processor. You may have to stop the food processor every 30 seconds to scrape down the ball and repeat until the dough ball forms.
- Roll the dough between two layers of plastic wrap sheets or parchment paper to prevent it from sticking to the rolling pin. When the dough is as flat and thin as you like, remove the top plastic wrap layer. Flip over the crust onto the round pie pan.
- If the dough breaks, use your fingers to shape the dough evenly onto the sides of the pan as you would with kids' playdough.
- Bake for 25 to 35 minutes or until golden and crispy on the sides.
- Cool down in the pan for 10 minutes. Then push the removable bottom of the pan and gently transfer the crust onto a cookie rack to cool down.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi, do I have to prebake the pie shell before adding the pumpkin mixture? I want to make a pumpkin pie, I love your ingredients to try
You can prick the crust and prebake 7-8 minutes but it’s not necessary either. Both way works. For a keto pumpkin pie follow my pumpkin pie recipe. Enjoy, XOXO Carine
Does this recipe work for a top-crust as well?
Hi, not really, it is a crust that you must make in a pan. Enjoy the recipe ! XOXO Carine.
I love this recipe!! Simple and delicious! Even made it successfully in the heat of Singapore. Thank you so much!!
Thanks for your lovely comment! I love to hear my recipe works everywhere in the world! Thanks for reading the blog. Enjoy the recipes. XOXO Carine.
Did u use stevia for a sweet tart, how much do you use?
Hi, feel free to had 2 tablespoons of erythritol or sugar free crystal sweetener in the food processor to create a sweet crust. I am not using pure stevia so I am not sure how much you will need. I prefer to recommend blend of stevia and erythitol they are less bitter in baking. US brand I recommend is Swerve or Natvia in New Zealand. Enjoy the recipe ! xoxo Carine.
Hi Carine, tried the crust tonight, it’s the best I’ve ever tasted! Thank you for sharing.
Hi! Thank you SO much for this lovely comment 🙂 You made my day! I love this crust for any pie too, such a great low carb pie crust. xoxo Carine.
Do you think this would work as a pizza pocket type crust?
Hi Anna, I will not hold together to form a pizza pocket. This crust is great for a pie/pizza crust – sweet or savory. enjoy the recipe ! xoxo Carine.
Is it possible to use the whole egg instead of just the egg white?
Hi Eva, Yes it should work too but it will increase the wet ingredients so you may have to add more coconut flour. The crust will be much moist though. I hope it helps. Carine.
Just make this! so great! I sub 1/4 of the almond flour for flax meal (i like flax) and used 1 t oil and 15 g butter and added about 1 T cold water – too get it crispy. I have really been looking for a CRISP crust – it worked! thank you! I prebaked at 175 C for 18 (?) min covering the sides – it was a bit too long though.. I used it for a fennel and beet root quiche SO DELICIOUS!!!! and it was so easy to work with the crust! I think it kind of just is the half of primal palate’s – glad I followed this one it was perfect size! I did follow primal palate’s steps though 🙂 chilling it etc.
I’m excited to try this out. I’m trying it tonight with the vintage vinegar pie recipe. Something my son, who is dairy free, and I can enjoy together without any excessive ingredients or switching things around.
Hi there,
I’ve used your crust-recipe for my salted caramel chocolate tarte cause I’m trying to cut out grains/ wheat — it was just perfect.
Thx for sharing!
I wish I’d read the comments first. My first attempt was at 350F for the 35 minutes and it was burnt to a crisp. My second one looks better anyway, since I’m making a full sized pie I doubled the recipe this time and will do just 15 minutes I think. The dough is amazing though! So much easier than gluten-filled pie crust!
I am sorry to read that. I hope you enjoy the second crust. I really do love that recipe so easy to make and flavoursome.
Would this be the right amount of crust for one pumpkin pie?
What oven temp do you use? 350?
Hi Kristina, Sorry for missing the temperature. I baked the crust at 180C. With this recipe I made 2 pies of about 10 cm and 2 smaller of about 5cm. I think it is enough dough for a pie of 26 cm diameter. I hope I answered your question. Enjoy the crust it is so delicious 🙂
Thank you! The conversion for me will be 355 degrees F. I hope this works out well, I am wanting to make low carb coating for my Hot Tomales too !!
Let me know how it goes 🙂 thanks for providing the temperature conversion too ! carine xx
Is it possible to only use coconut flour for this recipe instead of almond?
Hi Amy, I do not think it will work or taste as great because coconut flour is really absorbent and give a crumbly texture. Almond meal bring some crunch to the crust when baked and help the whole mix to hold perfectly together without being too dry. You can try but you will probably have to change something else in the recipe and most likely add moisture like more eggs, water, coconut oil ?? not sure it will hold well together or taste great but let me know I am curious to try alternatives 🙂
Hi there, I wanted to use this as a base for my cauli, cheese and bacon quiche. Being an eggy mixture, would you bake this crust for a bit before pouring mixture in and then back again? Thanks
Hi Pia, I do not think you have to bake the crust before. I used this crust to make a chicken and leek pie with a coconut milk and I pour my liquid mixture onto the unbaked crust. It came up well very crusty. Let me know how it goes! Thanks. Carine.
Do you have the recipe for your chicken & leek pie? sounds yummy.I’m trying out new recipes as I am now dairy free & paelo Thanks Chris
Hi Chris!
Enjoy all the low carb/paleo recipes on the blog! XOXO Carine.
Hi, I did bake it. Just for 15 minutes. I also added some grated Parmesan to the crust to make it more savoury. Yummy!
Hi Pia, Lovely to have your feedback! I love the idea to add parmesan into the crust. I have to try this next time.
Hello! I do not think it will hold for empanada dough. Coconut flour makes dough slightly friable, becoming difficult to shape if you want to stuff food inside the dough. It is better to use this coconut flour recipe as a pie crust and bake this in a pan where it will hold perfectly after baking. Hope you give it a try one day 🙂 Carine.
I love reading the comments. I was gonna ask if it could be frozen. Do you think it would hold up for empanada dough?
Hi Natasha, I never tried to freeze it but I am pretty sure you can ! Make sure you wrap the crust in plastic wrap to avoid extra moisture that could change the consistency when defrost. I am curious to know how it will work! Let me know if you try and I will add your comment in the recipe box for the other readers. Thanks! See you around soon, Carine.
Can I freeze this crust? Thanks in advance!
Thanks ! I hope you give it a try soon. It is a very easy and tasty crust. Carine xx.