Basic Low Carb Coconut Flour Pie Crust

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup Coconut flour
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Nutiva buttery coconut oil

• Dairy

  • 1/4 cup Butter, unsalted

• Liquids

  • 1/4 cup Water

• Other

  • ¼ cup Swerve sweeter (or other granulated sweetener

Found on dropthesugar.com

Description

Ingredients

• ½ cup coconut flour
• ¼ cup Swerve sweeter (or other granulated sweetener)
• 2 eggs, large
• 1 tbsp Nutiva Buttery coconut oil
• ¼ cup unsalted butter
• ¼ cup cold water
• ¼ tsp salt
• ¼ tsp vanilla extract

Directions

• Preheat the oven to 400 deg F. (skip if refridgerating crust)
• In a large bowl, mix the dry ingredients of coconut flour, Swerve sweetener, and salt.
• In a small bowl, whisk together the wet ingredients of eggs, water and vanilla extract.
• Add the wet ingredients into the dry ingredients.
• Using a potato masher or pastry blender, mash coconut oil and butter until well blended. It will be crumbly.
• Form into a dough ball and place on top of pastry mat .
• Roll the dough out between 7-8 on the pastry mat. Or, whichever size your pie dish is.
• When done, you can put in the fridge OR try to place it into the glass dish to bake.