Keto Pie Crust

Name: Keto Pie Crust
Prep time: 65 min
Yield: 12
Cuisine: American
Ingredients: 1 cup almond flour; 3 tablespoons coconut flour; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 1 ounce cream cheese, softened; 1 egg; 1 1/2 teaspoons rice vinegar or apple cider vinegar

by KetoFocus.com

Finally a low carb, yet flaky pie crust that no one but you will know is keto!

4.9 Stars (25 Reviews) 51 Comments

Easy Kid Friendly Pie

They're not gonna know! This gluten free pie crust combines almond and coconut flour with lots of butter and a secret ingredient for flavor to help create air pockets for ultimate flaky golden crust. After several revisions, this recipe works perfect as a buttery, flaky keto pie crust without gluten. It is approximately 12 servings and is a wonderful addition to your keto arsenal of recipes.

overhead view of roll out pie crust in a plate

pie crust pressed into a pie plate with a rolling pie and almond flour cup

65 Mins

Nutrition Facts

Servings

142

Calories

13.5g

Fat

2.9g

Protein

1.5g

Net Carb

3.1g

Total Carbs

unbaked pie crust in a plate with rolling pie next to it

On the keto diet, you should have a go-to low carb pie crust recipe so you can make a keto pie whenever needed. This recipe for flaky keto pie crust is a recipe that is easy to make and only requires a few ingredients that are probably already in your keto pantry.

This pie crust is flaky and buttery and makes the perfect base for a pecan or pumpkin pie for the holiday.

Table of Contents [ click to toggle ]

Recipe Details
Similar recipes others love
What is the secret to flaky keto pie crust?
Importance of cold butter in pie crust
What flours are in keto pie crust?
What is the purpose of xanthan gum in gluten free pie crust?
Making keto pie crust without a food processor?
Make ahead and freezer instructions
How to roll out pie crust?
Troubleshooting tips
How to blind bake pie crust?
Nutrition information: facts & macronutrients

Keto Pie Crust Recipe Video

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Keto Pie Crust Ingredients

1 cup almond flour
3 tablespoons coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 ounce cream cheese, softened
1 egg
1 1/2 teaspoons rice vinegar or apple cider vinegar

Keto Pie Crust Directions

STEP

1

Pulse dry ingredients with butter

Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)
STEP

2

Add wet ingredients

Add egg and vinegar. Pulse until combined and a dough ball forms. Wrap pie crust dough in plastic wrap, flatten into a disc shape and refrigerate for one hour.
STEP

3

Roll out pie dough

Place the chilled disc of dough in between two sheets of parchment paper and roll out dough to a flat circle. Start from the center of the disc and work your way out in all directions. If the parchment paper crumbles beneath the dough, either carefully stretch the paper out or flip the parchment paper sandwich and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
STEP

4

Place pie crust in pie plate

Once your pie crust is at your desired thickness and width, remove top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchment paper.
STEP

5

Flute the edges

Gently press the pie dough into the pie plate and trim the edges if needed. Flute the ends of the pie dough by pinching dough with your thumb and index finger all around the crust.
STEP

6

Blind baking instructions

Proceed with the pie according to your recipe instructions. If your recipe requires a pre-baked pie shell, prick the bottom of the crust all over with a fork. Add a sheet of parchment paper on top of the crust and fill with pie weights. This will keep the crust from puffy up on the bottom. Bake at 350 degrees for 10-15 minutes or until the edges turn golden.
STEP

7

Freezer instructions

Prep pie dough through step 3 and freeze disc wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator when ready to use.

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What is the secret to flaky keto pie crust?

The secret to a flaky keto pie crust is to not overwork your dough, keep your pie crust as cold as possible and use COLD BUTTER! You want chunks of butter in your crust. But don’t worry if you pie crust was over worked and your butter was too warm, the crust is still edible. It just won’t be very flaky.

Importance of cold butter in pie crust

Keep your pie dough as cold as possible. You want to work quickly while making the crust and use cold butter. I will even freeze my butter. This will help prevent the fat from melting. You don’t want the butter to melt inside the dough before baking because this will keep your keto pie crust from being flaky. Ideally, you want small chunks of butter in your pie crust. As your keto pie crust bakes, these lumps of fat will release steam and create gaps in the dough, yield multiple layers of flaky crust.

What flours are in keto pie crust?

My favorite combination of keto approved flours for making pie crust is almond flour and coconut flour. I use this combination in my keto baking because it is readily available in most grocery stores. Plus the combination of keto flours gives a similar consistency and flavor to regular all-purpose flour.

If you have a nut allergy and can’t use almond flour, swap out for sunflower seed flour instead. It measures cup for cup with almond flour, so the quantity will be the same in this recipe if using sunflower seed flour.

What is the purpose of xanthan gum in gluten free pie crust?

The purpose of xanthan gum in keto baking is to provide structure and support to the pie dough. Since we aren’t using all-purpose flour in our keto baking, we need to use something that replaces gluten. Gluten is the key ingredient in flour that provides structure to hold baked treats together. Xanthan gum is a keto friendly replacement that will serve a similar purpose in this keto pie crust recipe.

Making keto pie crust without a food processor?

The easiest way to make keto pie crust is with a food processor. However, you can achieve just as good results with a pastry blender or using a fork to help cut the cold butter into the ingredients for the pie crust. This method takes longer than using a food processor but it will get the job done.

One tip to make it easier to cut the cold butter into the pie crust ingredients is to grate frozen butter with a cheese grater. This will help break up the butter into small chunks.

Make ahead and freezer instructions

One of my favorite ways to save time while making holiday meals is to make my keto desserts ahead of time and this low carb pie crust is no exception. You can make up the pie crust days or even months ahead of time. Making up a large batch of keto pie crust is a great way to ensure you can easily make a pie for a holiday party, Thanksgiving or Christmas.

To freeze your keto pie crust, store the crust in a disc shape wrapped in plastic wrap and store flat in the freezer in a freezer safe bag. Take out the night prior to baking and thaw in the refrigerator.

How to roll out pie crust?

To roll out pie crust, always make sure you dough has been chilled first. This will keep your crust flaky when it’s baking. Since this is not a traditional flour based pie dough and we are working with gluten free flours, it’s best to use parchment paper when rolling out the dough.

Place the keto pie dough between two sheets of parchment paper. This will prevent the dough from sticking to the counter and rolling pin. Starting from the center of the disc roll out using gentle force in all directions to achieve a flat circle. Continue rolling in all directions until your gluten free pie crust is about 1/8 to 1/4 inch thick and is at least 1 inch in diameter longer than your pie plate.

rolling out pie crust with a rolling pin

Troubleshooting tips

Keep you butter cold – even freeze it before making. Ideally you want small chuck of butter in your pie dough. When your crust is baked, those chunks of butter will melt allowing air to get trapped, creating a buttery, flaky keto pie crust.
Preheat your oven. In order create the flakiest low carb crust, you want to make sure your cold pie crust goes into a hot oven.
Use a pie shield to prevent burning the crust. To keep the edged of the keto crust from over browning or burning, cover the edges with a pie shield or cover the edges with aluminum foil. Make sure the center of pie is not covered with foil as you want the keto pie to bake and not steam.
Prevent Tough Pie Crust. If your pie crust is tough, it probably because you over worked the dough. When cutting the dough with a pastry blender or food processor, just cut enough until ingredients are just combined. Overworking will cause the butter chunks to melt and the result is a tougher, non-flaky keto dough.

Blind baking a pie crust means you are pre-baking the crust – not baking a pie crust while wearing a blindfold…although, now I’m intrigued. Blind baking means you bake the keto pie crust without a filling. This method is use mostly when you are making cream pies or pies that don’t require baking. For instance, my keto banana cream pie requires pre-baking the pie crust before assembling the rest of the pie because this pie sits up in the refrigerator.

To blind bake a low carb pie crust, there are some important tips you need to consider. The main concern is the bottom of the crust can puff up while baking. This is caused from the melting of the fats in the dough which causes steam and puffs up the crust on the bottom of the pie pan. To avoid this, prick holes in the bottom using a fork to allow for steam to escape.

It’s also important to weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides. You can use devices like this pie that weigh down the crust or use some pie weights added to a sheet of parchment paper placed on top of your crust while it bakes.

Nutritional information & Macros

Amount Per Serving
Calories	142
Fat	13.5g
Protein	2.9g
Total Carbs	3.1g
Net Carbs	1.5g

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