Coconut Flour Pie Shell

Name: Coconut Flour Pie Shell
Cook time: 20 min
Total time: 20 min
Yield: 10 servings
Ingredients: 3/4 cup coconut flour; 2 eggs; 1/3 cup extra virgin coconut oil; 1/4 tsp. – 1.25ml salt; 1 tbsp. – 15ml sweetener; 2 tbsp. – 30ml Sweet pie shell:; 1 tsp. – 5ml erythritol; 1 tsp. – 5ml ground cinnamon; 1 tsp. – 5ml ground ginger; 1 tsp. – 5ml rind of lemon; 1 tsp. – 5ml Pie shell:; garlic powder

Preheat oven to 180C (350 F) with a 24 cm (9 in) pie pan with butter or copra oil.

Cook20 min
Total20 min
Serves10
LevelAdvanced

Lunch Dairy-Free Gluten-Free Keto Low-Carb Vegetarian

Ingredients

3/4 cup coconut flour
2 eggs
1/3 cup extra virgin coconut oil
1/4 tsp. – 1.25ml salt
1 tbsp. – 15ml sweetener
2 tbsp. – 30ml Sweet pie shell:
1 tsp. – 5ml erythritol
1 tsp. – 5ml ground cinnamon
1 tsp. – 5ml ground ginger
1 tsp. – 5ml rind of lemon
1 tsp. – 5ml Pie shell:
garlic powder

Preparation

Preheat oven to 180C (350 F) with a 24 cm (9 in) pie pan with butter or copra oil.

Method

In a large bowl (or a kitchen appliance with an S blade attachment) mix coconut flour, beaten eggs (at room temperature), melted copra oil (not hot, lukewarm, hot oil burns eggs!) and salt.
Process on medium speed until it becomes a thick dough. The dough is initially wet and dries as you go. After 30 seconds, use your hands to knead the dough, it should not take more than 90 seconds to make them ready for shaping into dough ball. If you use a kitchen appliance, the dough will be ready after 30–45 seconds. Stop the food processor, gather the pieces together with your hands in a ball.
Press Into Method: If you do not wish to roll the dough, just place the dough ball within the center of the dough pan. Press with your hand to flatten the ball. It will slowly be re-created; this is what you want to possess with an amazing shortbread coconut pie shell. Use your finger to spread and press the dough evenly everywhere in the pan until it forms a sizzling smooth crust.
Use the back of a spoon to press the dough into the pan and smooth the surface. The more you press it while serving, the higher it will be.
Rolling Method: Place the dough on a bit of parchment paper, press another piece of parchment paper on top. Yes, you do not need to cool the dough at this level!
Roll out the dough, thick as a regular pie shell. Refrigerate the rolled dough for 10 minutes on a flat board. This will harden the dough slightly and make it easier to roll over the pan.
Remove the highest layer of parchment paper and flip the crust on the pan.
Remove the last parchment paper layer and press the dough into the center to go inside the pan. It will be fixed. Gather the dough pieces to fill the hole and press them with your fingers to stay. # # Use a spoon to smooth the surface.
Pre-baking trick: Avoid over-pressing the dough at pan boundaries or it becomes difficult to serve slices without breaking.
Bake for quarter of an hour at 350 C so that the top side of the border is too brown.