Gluten-Free All-Purpose Flour Crust

2 cups gluten-Free All-Purpose Flour (I used Bob’s Red Mill) you can use brown rice flour too
1 tsp fine ground himalayan or celtic salt
5 tbsp cold-pressed coconut oil
3 tbsp  lakanto
5 tbsp cold water
1/2 tsp  apple cider vinegar


Grind lakanto. Set aside

Preheat oven to 350

In food processor combine all ingredients but cold water and pulse until forms crumbles

Add water spoon by spoon until the dough forms a ball but not too sticky. Check by pressing it together. If stays together , no more water needed

Line the glass pie dish with unbleached brown parchment paper or use coconut oil to grease lightly. Press your dough into glass pie dish you. Bring the dough up the sides of the dish and press it in thinly. The dough rises during baking process. To make a nice  crust design use the pointer finger and thumb of your right hand and your pointer finger on your left to create the little triangles

Bake the crust for 10 minutes before you add your filling to

Set aside to cool and then fill it with your filling and bake according to filling’s instructions

Lakanto Dairy Free Whipped toping


1 can full-fat coconut milk, chilled fully in the fridge
1/4 c. ground lakanto
1/2 tsp. vanilla


Place a metal mixing bowl and wire whisk in the freezer for 15 mins. Take them out of the freezer.
Remove the coconut milk from the fridge. Skim the solid part of the coconut milk off the top of the can and put it in the cold bowl, leaving the liquid part.
Whip on high for about 5 minutes, until it is starting to get thick.
Add ground lakanto and vanilla and continue to whip, 5-10 minutes longer until it is about the consistency of Cool Whip. Spread over cooled pie and serve.