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 built on our organic kokosmjöl, which makes it naturally rich in fibre and fat instead of fast carbohydrates.

The result is a base that actually 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 recipe neutral at its core. By adding näringsjäst or a mature cheese you can easily adjust both flavour and texture to suit your filling. It's an honest pie crust with no funny business, where nutrient-rich ingredients give your body a steadier 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 äppelcidervinäger
• 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.

Here's how

• Mix the kokosmjöl, salt and any näringsjäst or cheese in a bowl. Add the fat in small dollops and pinch it together with your fingertips into a crumbly mixture. If using a food processor, put the ingredients in and run short pulses until the mixture is crumbly – be careful not to run it too long, or the fat will melt.
• Whisk together the eggs and äppelcidervinäger in a separate bowl. Pour the mixture over the dry ingredients and quickly work it into a smooth dough. If using a food processor, just pulse until the dough starts to come together into a ball.
• Press the dough out evenly into a pie tin 22 to 24 centimetres in diameter, making sure to cover the edges too. Put 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 a light golden colour. 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 kokosmjöl has a naturally high absorption capacity, we recommend frying or draining vegetables with a high liquid content thoroughly before use. This way you keep the crust crisp and avoid a watery filling.
• A few favourites to inspire you: 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 custard has set and taken on a nice colour.
• Fresh ricotta and lemon: Whisk 250 g ricotta with 2 eggs, grated lemon zest and grated parmesan. Top with seasonal early 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.
• High-protein everyday: Combine fried chicken with sun-dried tomatoes and feta, or use leftover cooked salmon in an egg custard (with dill). For a twist: stir in finely chopped chorizo 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, the zest of a whole lemon and a tablespoon of freshly squeezed lemon juice, plus a little honey. Top with fresh raspberries or blueberries before returning it to the oven for a further 10–15 minutes, until the filling has just set. The lemon lifts the berries and makes the dessert both fresher and tastier.