When the time of year rolls around to bring fresh-from-the-oven pies to every occasion, I break out this SUUUPER buttery and flaky low carb pie crust, and everyone (seriously, everyone…) asks for the recipe.
It’s unimaginably sad to have to pass on dessert because of food restrictions. BUT! Recipes like this one mean we don’t have to!
This low carb pie crust is a true holiday wish come true:
- 5 inexpensive ingredients!
- Satisfies that craving for a buttery, flaky pie crust.
- Super forgiving, anyone can make this.
Here are a few tips and tricks to make following this low carb pie crust recipe easy as pie, (ha, I couldn’t resist!)
Butter. The trick to getting this pie crust FLAKY is keeping your butter COLD! Which is why there are a few extra steps to this recipe. Follow them, keep that butter cold, and you’ll be stoked!
Almond Flour. This low carb flour comes in a variety of textures — for this recipe (really for all almond flour recipes for baked goods), you’re going to want fine-grain for the smoothest possible dough — Bob’s Red Mill and Trader Joes are my preferred brands.
Xanthan Gum. This immensely helpful ingredient helps to bind gluten-free flours.
Egg whites. You’ll need one additional egg white (in addition to one egg) for this recipe.
To easily separate whites from yolks, crack an egg into your clean hand over a small bowl. Catch the yolk, but let the white run through your fingers into the bowl, then add it to the dough. (Doing this step over a separate bowl allows for you to start over if your egg yolk accidentally spills into your whites!)
Tools To Make
- Food Processor – While you could always use a pastry blender to mix up this low carb pie crust, a food processor helps get the dough to the right consistency without overworking it, which will make the crust too crumbly.
- Pie pan – you can use either a glass or metal 9” pie pan.
Can You Freeze This?
You can freeze this almond flour pie crust both before and after it is baked. Just wrap it well in plastic wrap or an airtight container. For unbaked crusts, thaw in the fridge before baking. For baked crusts, thaw in the fridge or on the counter.
This low carb pie crust is a delicious addition to so many recipes! A few of my favorites include:
- Quiches. Bake eggs, cream, and cheese with your favorite veggies and proteins for a delicious breakfast (dinner or lunch!). Some of my favorite quiches are zucchini quiche and broccoli quiche.
- Pies, DUH. Such as this low carb pecan pie, or this low carb apple pie. YES PLEASE!
Looking to shake things up? As with most baked goods, it’s difficult to swap the ingredients around much. Here are a few do’s and don’t:
- DO: Make it sweet. By adding a few tablespoons of your favorite keto sweeteners. My preferred products are Swerve and Lakanto, both of which can be used as a 1:1 swap with traditional sugar.
- DON’T: Swap the flour. Coconut flour is a LOT drier than almond flour, so working with it requires some serious adaptations. Follow my coconut flour pie crust recipe instead, if you’d prefer to use this flour.
- DO: Turn this into a “graham cracker” crust. Graham cracker crusts are PERFECT for recipes like low carb no bake cheesecake. They often ditch the egg and rely on butter to achieve a crumble-like texture. Check out my low carb graham cracker crust for exact measurements.
- DO: Add some herbs or spices. Want to jazz things up a bit? Consider tossing some herbs into the mix like thyme or rosemary. Both would be delicious for a low carb chicken pot pie!
Gearing up all year for pie season? Here are some amazing recipes to keep you busy!
- Low Carb Shepherd’s Pie – Perfect hearty dinner to cuddle up with.
Low Carb Pie CrustPrint Recipe Pin Recipe
- Cut butter into 1/4" cubes and toss in the freezer while you prep your ingredients.
- Place all dry ingredients in a food processor, and process a few times to combine.
- Add butter, egg, and egg white. Pulse only until the dough becomes crumbly (about 8-10 pulses using 1-second intervals).
- Form the dough into a ball and flatten it into a disc.
- Wrap the dough in cling wrap and place in the fridge for at least 1 hour, or up to 3 days.
- Meanwhile, butter a 9" pie pan.
- Using a rolling pin, roll dough between two sheets of parchment until it forms a 13" circle.
- Remove the top layer of parchment, and lay the dough over the pie pan. Then carefully peel back the bottom piece of parchment.
- Fold the edges over and decorate as desired.
- Place the pie pan in the freezer for 30 minutes.
- Preheat oven to 425.
- Optional Egg Wash: whisk the remaining egg, and use a small brush to put a thin layer of the egg on the edges of the crust.
- To prebake crust, bake for 12-14 minutes, or until the edges are a nice golden brown.
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