The coconut flour in this recipe gives this crust a wonderful tropical flavour and the texture of a medium-hard cookie more than a classic pie crust. Its hint of coconut pairs wonderfully with coconut, vanilla, or banana custard to make an out-of-this-world cream pie that everyone will love. 

Looking for gluten free pastry recipes? Take a look at these recipes:

gf and me’s danish pastry

Mary’s magnificent pastry

rustic apple tarts or try our recipe for pumpkin tarts

What you’ll need:

3/4 cup all purpose gf flour (We use Bob’s Red Mill, Cup 4 Cup, or Cloud 9)

1/4 cup coconut flour

1/2 cup chilled butter

1/4 cup + 1 tablespoon sour cream

What you’ll do:

Heat oven to 350 degrees.

Put flours and xanthan gum in food processor and pulse a few times until combined. Add butter in chunks and pulse until the dough comes together in small balls. Add sour cream and pulse until it creates a mealy texture.

Remove from food processor, place on parchment or gf flour-lined counter top and work together into a ball.

This crust does not roll well, but since it’s for a single-crust pie, Geoff just works the dough onto the pie plate with his fingers and a spatula.

TIP: This would make a great bottom layer for one of those squares that have a shortbread-style crust.

Cover and refrigerate for 30 minutes.

Remove from the fridge. Line with a square of parchment paper and fill with pie weights.

TIP: If you don’t have pie weights, rice or dried chick peas will also work.

Place in the oven for 15 – 20 minutes or until the edges begin to turn colour. Remove the paper and weights and continue to bake for 10 – 15 minutes more or until the pastry dries out.

TIP: If the edges begin to brown too much, cover them with strips of tinfoil.

Cool on wire rack.

Once cooled, fill with your favorite custard or pie filling.

TIP: For the pie pictured above, we used this recipe for banana cream filling (The recipe is for an entire pie – glutinous crust and all – so you need only follow steps 4 – 6). It was really, really decadent!

TIP: In a pinch, use a pudding mix for the filling. It may not be as decadent as a homemade custard, but kudos to you for making the gluten free crust to put it in!

Photo credit: gfandme 2014