The holiday season is around the corner so this is a good time to practice making healthy pie crusts. This gluten-free pie crust may substitute for regular pie shells in pumpkin, key lime, and lemon meringue pies. No need to roll out either–just press into the pie pan. Consider using this recipe for the pumpkin or Key Lime pies I posted earlier. You will need a food processor.
I used sugar, coconut milk and tapioca starch when I made the recipe but arrowroot could be substituted for tapioca starch. If you use honey instead of sugar, you will likely need less water or coconut milk to form a non-crumbly pie dough so be careful as you may not need to add the liquid!
1 Pie Shell
2 cups shredded coconut
1 Tbsp. honey or organic sugar
4 Tbsp. melted butter or ghee or coconut oil
5 Tbsp. tapioca flour
1 egg yolk
1-3 tsp. water or coconut milk
1 tsp. lemon or lime or a combination of lemon/lime zest
Place all dry ingredients into the processor and process until mixed well. Add melted butter and process again. Add rest of ingredients except the water or coconut milk. Process until well blended. If dough is not cohesive, add the water or coconut milk 1 tsp. at a time, processing after each addition. Add liquid 1 tsp. at a time processing after each addition until a dough that holds its shape well when compressed is formed–dough should not be sticky. Transfer dough to a 9 or 10-inch pie pan. Press dough into pie pan so that it is evenly thick throughout bottom and sides. Prick the bottom with a fork so it doesn’t form an air pocket. Bake at 325 degrees F for 10-15 minutes or until lightly golden.