http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/ Cooking is only hard when you don't know how Fri, 12 Feb 2016 19:31:35 +0000 hourly 1 https://wordpress.org/?v=4.4.2 http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5340 Fri, 12 Feb 2016 19:31:35 +0000 http://www.diyfoodguy.com/?p=1130#comment-5340 It might well have a different taste than you’re used to, but it should work, yes. It’s a much darker and nuttier flavor than standard pie crust. You can use sugar if you like, though the hygroscopic nature of honey might screw things up a bit.

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5329 Wed, 20 Jan 2016 07:19:21 +0000 http://www.diyfoodguy.com/?p=1130#comment-5329 Would this work well with Pumpkin pie? And if so, how do we use honey/or sugar instead of coconut sugar? Just trying to save on money. Also wondering if this pie has a coconut flavour…?

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5181 Fri, 27 Nov 2015 21:13:27 +0000 http://www.diyfoodguy.com/?p=1130#comment-5181 […] but I did get a picture of the crust. I use a recipe from DIY Food Guy; you can find it here: 5 Min Coconut Flour Pie Crust and don’t forget to scroll to the end and save your Gluten Free Sugar Cookie […]

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5175 Thu, 26 Nov 2015 16:09:57 +0000 http://www.diyfoodguy.com/?p=1130#comment-5175 It will! I would just skip the parbake and it should be fine!

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5172 Wed, 25 Nov 2015 18:26:30 +0000 http://www.diyfoodguy.com/?p=1130#comment-5172 Will this crust work well with pecan pie? Need to bake it 50-60 min.

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5097 Wed, 04 Nov 2015 03:58:46 +0000 http://www.diyfoodguy.com/?p=1130#comment-5097 The crust is definitely softer as opposed to flaky. In terms of structure, the flour would need a lot of eggs for other applications, but for making a crust where by design you can push it down and let the pie tin do the work of providing pre-heat structure for you, it’s just not necessary. The eggs will, once exposed to the heat of the oven, hold everything together just fine.

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5093 Mon, 02 Nov 2015 18:46:23 +0000 http://www.diyfoodguy.com/?p=1130#comment-5093 I’m used to baking with coconut flour, but it usually needs lots of eggs for the structure and moisture. Are you sure it doesn’t need eggs to bind the crust (since you’re using a large amount of coconut flour)? Also, what is the texture of this crust? Is it flaky and crispy or softer/cakier (usually what I’m used to with coconut flour recipes)? Thanks.

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5018 Fri, 09 Oct 2015 21:30:26 +0000 http://www.diyfoodguy.com/?p=1130#comment-5018 Thanks!

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-5002 Mon, 28 Sep 2015 15:08:49 +0000 http://www.diyfoodguy.com/?p=1130#comment-5002 Looks great!

]]> http://www.diyfoodguy.com/2015/01/27/5-minute-coconut-flour-pie-crust/#comment-4937 Wed, 09 Sep 2015 16:07:10 +0000 http://www.diyfoodguy.com/?p=1130#comment-4937 Yes it can! The sugar here doesn’t play a role in the structure of the crust, so omit at will and use as a savory crust!

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