Recipe: Coconut Flour Shortcrust Pastry

Coconut Flour Shortcrust PastryI’ve been curious about coconut flour. It is an interesting grain-free alternative for baking, being so fibrous and it absorbs a lot of moisture. It can make your recipes dry and is also quite sweet too, so you may need to adjust the amount of liquids and sweetener you use in your recipe. I have had varying success with it but have tended not to use it often because of the amount of eggs that need to go with it … some of my cakes have ended up tasting like omelettes made with honey and fruit… ew.

I’ve learned a trick to making coconut flour a little easier to use though. To adjust your recipes substitute your flour with about 1/3 the amount of coconut flour, and add extra moisture in the form of coconut cream/ coconut oil or an extra egg. It is tempting to add extra water, but the oil makes it much tastier and keeps its texture too.

Coconut Flour Pastry 1

I found some great information about it at the Nourishing Gourmet but didn’t find the recipe I was looking for. So after searching for ages for a pastry recipe using coconut flour I decided to adjust one by myself, and it worked! As a short crust pastry for sweet pies that have wet fillings, or as a quiche crust I think it will be great. I know it works with custard and blueberries, anyway!

It held together pretty well, wasn’t hard to swallow, wasn’t too sweet and still had that nice pastry texture to it. It can be a little crumbly if you are using it with a dry filling … but still tasty. Perhaps add another egg? I’m not sure how it would hold up for pies with lids though … if you can work that one out let me know, it is why I wanted to make this pastry in the first place!

Blueberry Custard Pie with Coconut Flour Crust 1

COCONUT FLOUR SHORTCRUST PASTRY

INGREDIENTS

70g coconut flour

100g chilled butter, chopped into pieces

pinch salt

1 egg

60g chilled water

METHOD

Place flour, butter and salt in the food processor and mix until they resemble breadcrumbs. Add water and egg and knead to form a dough.

Cover dough and chill in the fridge about 15 minutes before rolling out. I actually pressed mine with my fingers into my greased dish … but let me know how you go rolling it out … maybe between two sheets of baking paper to hold it together?

Bake in a pre-heated oven at 200C until it just starts to turn golden. It didn’t seem necessary to weight the pastry with baking beads.

Add filling (in my case I added home-made custard and organic blueberries) and return to the oven for further cooking.

Blueberry Custard Pie 4

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