Macaroon Pie Dough Crust

Macaroon Pie Dough Crust

Gorgeous, gluten-free pie dough crust made with coconut flour. Dairy-free option.

By, variation of The Coconut Mama coconut pie crust

Oh, how I love to stare at a macaroon cookie. The traditional ones, made with shredded coconut, carefully mounded and then baked until golden brown with dark brown brûlée accents and a creamy, white center. The look is so pleasing.

A few years ago, while looking for a gluten-free pie crust recipe, I stumbled upon The Coconut Mama's coconut flour pie crust recipe. I quickly realized I could make it resemble a macaroon, complete with the golden exterior and brûlée peaks. And the flavor, when honey is substituted with easier to digest maple syrup, well, that's simply irresistible.


  • 1 Tbsp unsalted butter, cold, for greasing pie plate
  • 1 Tbsp tapioca flour, for coating pie plate
  • 1 cup unsalted butter, melted and set at room temperature
  • 4 eggs
  • 3 Tbsp pure maple syrup
  • 1 ½ cup coconut flour
  • ½ tsp kosher salt


  1. Generously grease interior of 9-inch pie plate with cold butter. Place tapioca flour into center of pie plate, and then gently tap it around the interior using your hand on the exterior, kinda like beating a tambourine. Coat the entire surface with tapioca flour, and then tap remaining excess into the sink for disposal. Set aside.
  2. Into medium bowl, add melted butter, eggs, and honey. Combine well.
  3. Add to liquid ingredients coconut flour and salt. With fork, combine until just coming together into dough.
  4. Place dough into prepared pie plate, and gently press dough with hands working from center to edges. Be certain to go up the interior sides of the pie plate, all the way to the top edge. Make certain to press crust uniformly.
  5. Form a nice, finished edge to the pie crust. Using index finger and thumb of one hand, hold dough into a V-shape on top edge; using other index finger, press in the middle of the V (still keeping fingers of first hand in place) in order to form a pretty indentation in the top edge of crust. Repeat around entire circumference of pie crust.
  6. Place raw pie crust into refrigerator and chill for 1 hour.
  7. Preheat oven to 400 degrees.
  8. Remove chilled crust from refrigerator. Using fork, prick interior bottom of crust with multiple sets of pricks in order to keep crust from bubbling while baking.
  9. Place crust into preheated oven and bake at 400 degrees for 16 - 18 minutes or until crust is golden brown with darker brown color on the finished edge.
  10. The finished edge will brown quickly, so after about 6 minutes of baking, cover finished edge with either foil or a pie shield to keep edge from burning while remainder of crust bakes. Remember, this is a macaroon crust, so the edges should look like pretty macaroon tops. THIS STEP IS REALLY IMPORTANT. PLEASE FOLLOW IT!
  11. Remove crust from oven; turn off oven; allow crust to come to room temperature before filling.


  • This is the pie crust shell that is used in Stunning Strawberry Pie.
  • This pie crust is not low-FODMAP. According to Monash University, coconut flour is a red-light item, which means do not consume if strictly adhering to the low-FODMAP diet.
  • If following a dairy-free lifestyle, then feel free to substitute butter with coconut oil.
  • Baked or raw crust may be made 1 day in advance of filling; keep stored in refrigerator, covered with plastic wrap.
  • Because this is a gluten-free crust, it is very fragile after baking. Your pieces of pie might not come out of the pie plate uniformly, but that's OK. It will still taste ah-mazing!
  • April 30, 2017 Coconut Update: It has come to my attention that coconut flour is questionable items for those of us restricting FODMAPs. Monash University has tested coconut flour starting at â…” cup and deemed it high-FODMAP. FODMAP Friendly tested coconut flour at 3 Tbsp and also found it to be high-FODMAP. Jury is out on whether smaller quantities of coconut flour would be low-FODMAP, so eat with caution.