Tapioca & Coconut Flour Pie Crust Recipe – Easy Gluten-Free Baking

Last Updated on 2 months by Neha Deshmukh

Tapioca & Coconut Flour Pie Crust Recipe – Easy Gluten-Free Baking

Hey everyone! If you’re anything like me, you love a good pie. But sometimes, traditional pie crusts just don’t quite fit the bill – especially if you’re avoiding gluten. I was on the hunt for a simple, flavorful gluten-free option, and this tapioca and coconut flour pie crust is what I landed on. It’s become a total staple in my kitchen, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average gluten-free crust. It’s surprisingly easy to make, comes together quickly, and has a lovely, slightly sweet flavor that complements so many fillings. Plus, it’s naturally gluten-free, making it perfect for those with dietary restrictions. Honestly, even my friends who aren’t gluten-free ask for this crust specifically!

Ingredients

Here’s what you’ll need to whip up this delicious pie crust:

• 1 cup (approximately 120g) tapioca flour
• ½ cup (approximately 60g) coconut flour
• ½ teaspoon (approximately 2.5ml) salt
• ½ cup (approximately 113g) cold butter or ghee
• 1 egg

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make all the difference!

Tapioca Flour: A Gluten-Free Binder

Tapioca flour is a fantastic gluten-free binder. It gives the crust a lovely chewiness and helps hold everything together. Don’t confuse it with tapioca starch, though – they aren’t quite the same (more on that in the FAQs!).

Coconut Flour: Adds Subtle Sweetness & Texture

Coconut flour brings a subtle sweetness and a delicate texture to the crust. It’s also super absorbent, so it works beautifully with the tapioca flour. A little goes a long way, so stick to the ½ cup!

Ghee vs. Butter: Regional & Flavor Considerations

This is where things get fun! You can use either cold butter or ghee. Ghee (clarified butter) adds a beautiful nutty flavor that’s common in Indian desserts. My grandmother always used ghee in her crusts, and it’s a flavor I absolutely adore. Butter works beautifully too, especially if you prefer a more classic taste.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, combine the tapioca flour, coconut flour, and salt in your food processor. Give it a quick pulse to blend everything together.
2. Next, add the cold butter or ghee and the egg. Now, process it all until a dough starts to form. It might look a little crumbly at first, but keep going – it will come together!
3. Turn the dough out onto a lightly floured surface (I use tapioca flour for this!). Gently press it into a disc.
4. Now, press the dough evenly into a 9-inch pie dish, shaping the edges however you like. I usually just use my fingers to create a simple crimped edge.
5. Finally, pre-bake at 350°F (175°C) for 15 minutes for empty crusts (blind baking – see FAQs!), or bake according to your pie filling recipe.

Expert Tips

Want to take your pie crust game to the next level? Here are a few of my go-to tips:

Achieving the Perfect Crust Texture

The key is to work quickly and keep everything cold! Cold butter/ghee = flaky crust. Don’t overprocess the dough, either – you want it to come together, but not become tough.

Working with Gluten-Free Flours

Gluten-free flours can be a little different to work with than traditional wheat flour. Don’t be afraid to add a tiny splash of cold water if the dough is really crumbly, but be careful not to add too much.

Preventing a Soggy Bottom Crust

Blind baking is your friend! Especially for fillings that are very wet. And make sure your oven is properly preheated.

Variations

This crust is a great base for all sorts of fun variations!

Vegan Tapioca & Coconut Flour Pie Crust

Simply replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).

Spice Level Adaptations (e.g., Cardamom Infusion)

My friend, Priya, loves to add a teaspoon of ground cardamom to the flour mixture for a warm, fragrant twist. It’s amazing with apple or pear pie!

Festival Adaptations (Thanksgiving, Christmas)

A pinch of cinnamon and nutmeg in the crust is perfect for fall and winter holidays. It adds a cozy, festive touch.

Serving Suggestions

Honestly, this crust is delicious with just about any pie filling! Apple, pumpkin, pecan, chocolate… the possibilities are endless. I recently made a mango pie with it, and it was a huge hit!

Storage Instructions

You can store the unbaked dough, tightly wrapped, in the refrigerator for up to 2 days. Or, you can freeze it for up to a month. Baked crusts can be stored at room temperature for a day or two, or in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

Can I substitute almond flour for coconut flour?

You can, but it will change the texture and flavor. Almond flour is less absorbent, so you might need to add a little more tapioca flour.

What if my dough is too crumbly?

Add a teaspoon of cold water at a time, processing after each addition, until the dough just comes together.

Can I make this pie crust ahead of time?

Absolutely! You can make the dough a day or two in advance and store it in the fridge.

Is tapioca flour the same as tapioca starch?

Not quite! Tapioca flour is made from the whole root, while tapioca starch is just the concentrated starch. Tapioca flour has a bit more fiber and a slightly different texture.

What’s the best way to blind bake this crust?

Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and bake for another 5-10 minutes, or until golden brown.

Enjoy! I really hope you give this recipe a try. Let me know how it turns out in the comments below!