grain-free pie crust

Many gluten-free pie crusts are, in practice, just empty starch that sends your blood sugar soaring. We wanted to create something better. This pie base is made with our organic coconut flour, which makes it naturally rich in fibre and fat instead of fast carbohydrates.

The result is a base that really fills you up. It's completely grain-free, making it suitable if you follow a ketogenic diet or simply want an allergy-friendly alternative that holds together in the tin without crumbling apart.

We've deliberately kept the base recipe neutral. By adding nutritional yeast or a mature cheese, you can easily adjust both flavour and texture to suit the filling. It's an honest pie base with nothing strange about it, where nutrient-rich ingredients give your body a more even energy curve.

Pie dough 

• 2 dl (approx. 75 g) da Carla Kokosmjöl
• 50 g cold butter (diced), ghee or solid coconut oil
• 3 eggs
• 1 msk da Carla apple cider vinegar
• 0.5 tsk salt
• Optional for texture: 1 dl whole pumpkin seeds, sunflower seeds or chopped nuts.
• Optional for umami: 2 msk da Carla Näringsjäst or 1 dl finely grated parmesan/mature cheese.

Method

• Mix the coconut flour, salt and any nutritional yeast or cheese in a bowl. Add the fat in small pieces and pinch together into a crumbly mixture using your fingertips. If you're using a food processor, add the ingredients there and pulse briefly until the mixture is crumbly, making sure not to run it too long so the fat melts.
• Whisk together the eggs and apple cider vinegar in a separate bowl. Pour the mixture over the dry ingredients and quickly work it together into a smooth dough. If you're using a food processor, just pulse until the dough begins to come together into a ball.
• Press the dough evenly into a pie tin about 20 cm in diameter, making sure to cover the edges too. Place the tin in the freezer for 15 minutes so the crust sets properly before baking.
• Heat the oven to 160 degrees fan. Pre-bake the pie crust in the middle of the oven for 12 to 15 minutes until it has set and turned lightly golden. Let it cool slightly before adding your chosen filling.
• Fill your pie – inspiration for dinner (and dessert)
• Once the pie crust is pre-baked, you can vary the filling endlessly. Since coconut flour has a naturally high absorption capacity, we recommend frying or thoroughly draining vegetables with a high water content before use. This way, you keep the pie crust crisp and avoid a watery filling.
• A few favourites for inspiration: Classic Västerbotten style: Mix 3 eggs with 2 dl cream, a pinch of salt and plenty of grated well-matured cheese. Bake in the middle of the oven for 20–25 minutes until the egg custard has set and turned a nice colour.
• Fresh ricotta and lemon: Whisk together 250 g ricotta with 2 eggs, grated lemon zest and grated parmesan. Top with seasonal vegetables such as asparagus or kale. Bake for 15–20 minutes.
• Hearty with oven-roasted root vegetables: Fill the base with oven-roasted celeriac or swede. Pour over an egg custard (3 eggs and 1 dl cream/milk/plant-based milk) to bind it all together. Bake for 20–25 minutes.
• Protein-rich everyday: Combine fried chicken with sun-dried tomatoes and feta cheese, or use leftover cooked salmon in an egg custard (with dill). For a twist: mix in finely chopped chorizo sausage and kale. Bake for 20–25 minutes.
• Lemon and berry pie: Leave out the salt in the dough. Fill the pre-baked crust with a mixture of 200 g cream cheese, 1 egg, grated zest from a whole lemon and a tablespoon of freshly squeezed lemon juice, plus a little honey. Top with fresh raspberries or blueberries before sliding it back into the oven for another 10-15 minutes, until the filling has just set. The lemon lifts the berries and makes the dessert both fresher and tastier.