Adapted from Dr. Bruce Fife’s book, Cooking with Coconut Flour

INGREDIENTS (for single crust):
½ cup sifted Bob's Red Mill Organic Coconut Flour
½  cup shredded coconut (Let’s Do Organic, regular or Lite)
2 eggs, room temp (if using a substitute, you will need to add extra liquid)
½  tbls Nature’s Hollow ‘Tastes Like Honey’ or equivalent sweetener of choice
¼ cup melted butter or melted Nutiva coconut oil for dairy free
¼ tsp salt

NOTE – because coconut flour crusts cook much quicker than wheat flour crusts, you should pre-make your filling on the stove for pies that require a long cooking time (such as fresh apples.) See Bruce Fife’s cookbook for recipes and tips.

PREPARATION:
Sift coconut flour and set it aside.  Whisk together the remaining ingredients until thoroughly combined. Add coconut flour and mix well to form dough.  Knead the dough with your hands for about 1 minute. If the dough feels too soft to roll, knead in a little more coconut flour.  Form the dough into a ball and roll out to about 1/8” thickness between two sheets of waxed paper (it helps to tape down the bottom sheet.) Remove the top sheet of paper and carefully flip the crust into the pie pan.  You may want to slip a thin, flat object underneath the bottom piece of wax paper to support the dough and minimize breakage.  Remove the 2nd sheet of waxed paper and shape the crust into the pan. Remove the excess from the edges and use to fill in the spots that tore when placing the dough in the pan. Flute if desired.  Prick bottom and sides of crust several times with a fork. Fill and bake as directed in your pie recipe. The edges will cook quickly, so cover with foil or a pie shield to prevent burning.

Variation: substitute ½ cup almond flour/meal for the ½ cup shredded coconut – makes a great savory crust as well.
For prebaked crust:
Preheat oven to 400 and bake for 12-15 minutes

Makes 8 servings, each with 2.15 net effective carbs