This keto pie crust is truly the most versatile and EASY crust you’ll ever make! Perfect for both sweet and savory pies, it’s made with almond flour, giving it an even more buttery texture!
Keto Pie Crust
Everyone NEEDS a basic pie crust recipe that can be used for both sweet or savory pies. While it is impossible to find low carb options in the grocery store, it IS possible to make your own at home, and with just a handful of ingredients.
As many of you know, I’ve got quite the obsession with almond flour. I use it with my favorite cookies and my favorite muffins, and it’s also a key ingredient in my keto tortillas. It’s a fantastic gluten free and low carb flour, that can help create some of the most delicious baked goods. Because it’s so versatile and easy to make at home (seriously!), it’s what I use to form the foundations of my keto crust.
This keto pie crust recipe is one you’ll keep in your memory bank from this day forward. It’s truly the most versatile and easy keto crust you can make and needs just 5 ingredients. It’s flaky, buttery, and can be used for both sweet or savory pies.
What I love about this recipe is just how EASY it is to make. You don’t need to knead the dough and there is no need to blind bake the crust before filling it- It is that durable. The texture is lighter than a traditional crust but just as buttery and tender as you expect it to be.
I first put this crust on trial when I made my famous pecan pie and NO ONE believed me when I told them the pie was low carb- They honestly thought it would all fall apart because it didn’t have white flour in it!
How to make a keto pie crust
- Almond flour– Either blanched almond flour or superfine almond flour. Do not use almond meal or you risk the crust becoming dense and crumbly.
- Salt– Just a pinch to balance out the other ingredients.
- Granulated sweetener of choice– I used allulose, but erythritol can also be used. If you want to make a savory pie, you can omit this completely.
- Xanthan gum– Holds the crust together without needing any thickers or stabalizers.
- Butter-Unsalted butter measured in its melted state.
- Egg– Room temperature eggs.
Start by whisking together the dry ingredient until combined. Add the melted butter and egg and mix together until a thick dough remains. Next, using your hands, shape the dough into a ball and wrap it in plastic wrap, ensuring there are no air pockets. Refrigerate the dough for at least an hour.
Now, place the ball of dough between two pieces of parchment paper and roll it out until it is around 1/4 inch in thickness. Place the dough into a greased pie dish and use your hands to press any rips or tears throughout. Using a fork, crimp the edge of the pie crust and then poke holes in the center of it. Place your prepared pie dish on some tin foil and roll it up the sides to cover the perimeter of the crust, to stop it from burning.
Finally, depending on the recipe, you can either add the fillings and bake your pie of choice or pre-bake the crust first.
Tips to make the best low carb pie crust
- If you find your refrigerated dough to be a little sticky, lightly flour the bottom layer of parchment paper before adding the dough on top.
- As almond flour dough is more fragile than white flour dough, you may notice small tears in the crust once you add the dough to it. Simply use your fingers to press the crust back together.
- You must poke several holes to the base of the pie crust, as it will prevent the crust from cracking or puffing up through the baking process.
Storing, freezing, and make-ahead tips
- To store: The keto crust can be stored in the refrigerator, covered, for up to 3 days. Be sure to keep the crust completely covered, as even a tiny air pocket can dry it out.
- To freeze: Wrap the crust completely in plastic wrap and store in the freezer for up to 2 months. Thaw it in the refrigerator overnight, before baking it.
Recipes using this almond flour pie crust
Frequently Asked Questions
Eggs have several benefits in a pie crust. They make the dough more pliable and easy to roll out, along with holding the baked crust together.
Store bought crusts average around 70 grams of carbs per serving (usually 1/12th of a pie) but can be up to 120 grams of carbs per serving.
This keto pie crust yields a mere 3 grams net carbs per slice, and that is based on a 9-serving pie.
In a small bowl, combine your dry ingredients and mix well. Add the melted butter and egg and mix until combined.
Using your hands, shape the dough into a smooth ball and cover it with plastic wrap. Place it in the refrigerator for an hour.
Preheat the oven to 180C/350F. Lightly grease an 8 or 9-inch pie dish and set aside.
Remove the dough from the refrigerator and remove the plastic wrap. Place the ball of dough between two pieces of parchment paper and use a rolling pin to roll it out into 1/4 inch of thickness.
Transfer the dough into the pie dish, using your fingers to press up any tears or rips in it. Use a fork to pattern the edges then poke holes through the base of it.
Cover the edges of the crust with tin foil and blind bake it for 10-12 minutes, until it begins to firm up. Remove the crust from the oven and let it cool completely. Once cool, it is ready to use. Alternatively, you can add the filling and bake everything together.
TO STORE: The keto crust can be stored in the refrigerator, covered, for up to 3 days. Be sure to keep the crust completely covered, as even a tiny air pocket can dry it out.
TO FREEZE: Wrap the crust completely in plastic wrap and store in the freezer for up to 2 months. Thaw it in the refrigerator overnight, before baking it.
Serving: 1serving | Calories: 131kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Sodium: 125mg | Potassium: 1mg | Fiber: 2g | Vitamin A: 87IU | Calcium: 40mg | Iron: 1mg | NET CARBS: 2g
Published at Tue, 02 Nov 2021 08:00:12 +0000