Coconut flour has a few qualities to it that make it more difficult to work with and one or two that make it easier. It doesn't bind well to itself like wheat flours do. It's also not starchy. For those reasons, it tends to crack and requires a lot of eggs to hold it together. It's dehydrated. It's also a fat-based material, which means that melted fats moisten it much better than water-based liquids. It tends to have the consistency of a rich pound cake when thick, or when thin, like a crispy, very delicate cracker. Dryer breads work well as crusts for pizza or pie. Moister versions work well as pancakes or pan breads.
I've usually found that coconut bread texture actually improves with refrigeration.
Because of many of these factors, it's also a crust that does well with patching, which is good, considering how easy it cracks.
This was actually the bottom crust to our pumpkin pie, which was not deep-dish. On a deep-dish pie pan the crust needs to be a little thinner than in this case. Either way, this is the technique I've found works.
The top to the apple pie was my first attempt at it. It went surprisingly well, but I still don't have quite enough to document that process yet.
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