4 large eggs, cold
1/2 cup melted coconut oil, not hot
1/4 teaspoon fine Himalayan salt
1 teaspoon granulated erythritol or other low-carb sweetener (see here) (optional; use only if making a sweet pie)
1/3 cup plus 1 tablespoon coconut flour
Preheat the oven to 400°F.
In a small bowl, whisk the eggs as you slowly pour in the coconut oil-it will become creamy. Then add the salt and granulated erythritol (if using) and stir to combine. Add the coconut flour and fold until a dough forms.
Transfer the dough to an 8-inch pie pan and use your fingers to gently press it into the dish, bringing it 1 inch up the sides. Pie crust is all about patience and finesse. Work slowly; aim to make the thickness even throughout, and make sure the 1-inch crust on the sides is level all around.
Use a fork to poke a few holes in the bottom of the crust. Bake for 15 minutes, or until golden with browned edges.
Use to make a pie right away, or wrap it up in the pie pan and freeze for up to 30 days. To thaw and heat, bake in a preheated 400°F oven for 15 minutes.
PER ¼ CRUST: Calories 411 • Fat 35.7g • Total Carbohydrate 14.4g • Dietary Fiber 8.8g • Protein 9.8g