This flakey, buttery, delicious, and easy-to-make keto pie crust will leave you resisting the urge to finish off the whole pie in one sitting!
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Pie Crust to Convert the Hater
For the sake of transparency, I’m just gonna say it: I prefer cake over pie. I know, I know. “What about pumpkin pie?” “What about chocolate pie?” “What about (insert any kind of) pie?”. I’ve heard it all. But, no matter what variety, I almost always prefer cake.
That is until I decided to tinker around the kitchen a bit… I stumbled upon this slice of perfection. And BAM! Now, I’m a pie enthusiast.
The thing that this recipe does right (that most other keto recipes don’t) is the texture. The crust is the exact right mix of crumbly and moist, flaky and sturdy, flavorful yet not ‘the star of the show’.
It plays perfectly into every variety of pie that I’ve made it with.
Want apple pie? This crust complements the “apple” flavor beautifully. Craving pumpkin? This crust will add just the right amount of texture, without overpowering the spice in the filling. Berry pie? This crust will support the juice, without becoming a soggy mess.
No matter what pie you decide to make, this recipe will not disappoint. Happy baking! – Linds x
Important Ingredient Notes
- Butter: The trick to a flaky low carb pie crust is keeping the butter COLD. (Hense the extra steps). Grating the butter allows it to incorporate easily into the dough ingredients without over-processing it. We also place the crust back into the fridge between steps, again, to keep the butter cold and easy to work with.
- Almond Flour: For the most flour-like texture, be sure to grab a fine-grained keto flour, such as Bob’s Red Mill and Trader Joe’s brands.
- Xanthan Gum: binds gluten-free flours, this keto pie crust recipe won’t stick together without it!
- Egg + egg white
How to Make Keto Pie Crust:
- Shred butter using a box grater, place on a plate, and freeze for another 30 minutes.
- Place all dry ingredients in a food processor, and process a few times to combine.
- Add butter, whisked egg, and egg white. Pulse only until the dough becomes crumbly.
- 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.
- Once the dough has chilled, use a rolling pin to roll the dough between two sheets of parchment until it forms a 12″ circle.
- Remove the top layer of parchment, and lay the dough over the pie pan.
- Fold the edges over and decorate as desired. Place the pie pan in the freezer for 30 minutes.
- Bake in preheated oven for 12-14 minutes, or until the edges are a nice golden brown.
Tools For Success 💪
- 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.
- Saran wrap: to wrap up that dough and allow the butter to cool in the fridge before moving to the next steps.
- Pie pan: you can use either a glass or metal 9” pie pan.
How to Freeze.
I like to premake and freeze the dough, by simply: wrapping it in plastic wrap, then in a resealable baggie. Defrost in the fridge the night before you plan to use it.
How to Eat it 🥧!
From sweet to savory, this low carb pie crust has got you covered! Here’s how to eat it:
- Quiches. Sure, crustless quiche is amazing, but you can’t beat keto quiche with the perfect buttery crust.
- Pies, DUH.
- Chicken pot pie.
Variations + Upgrades
As with most baked goods, it’s difficult to swap the ingredients of this almond flour pie crust 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.
- DON’T: Swap the flour. Coconut flour is a LOT drier than almond flour, and working with it requires some serious adaptations. Follow my coconut flour pie crust recipe instead, if you’d prefer a nut-free keto crust.
- DO: Add some herbs or spices. Like thyme or rosemary.
- DON’T: skip the bake time, if you’re looking for a keto pie crust no bake, opt for my keto graham cracker crust.
Keto Pie CrustPrint Recipe Pin Recipe
Optional Egg Wash:
- 1 Egg
- Butter. Place butter in the freezer for 30 minutes before getting started. Shred butter using a box grater, place on a plate, and freeze for another 30 minutes.
- Combine. Place all dry ingredients in a food processor, and process a few times to combine. Add butter (7 1/2 Tablespoons), whisked egg (1), and egg white (1). Pulse only until the dough becomes crumbly (about 8-10 pulses using 1-second intervals). (Note 3): the butter should be visible in the dough.
- 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.
- Fill pie pan. Once the dough has chilled, use a rolling pin to roll the dough between two sheets of parchment until it forms a 12" 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.
To blind bake:
- Preheat oven to 425. (Optional: whisk the remaining egg, and use a small brush to put a thin layer of the egg on the edges of the crust.) Bake in preheated oven for 12-14 minutes, or until the edges are a nice golden brown.
Fans Also Made These Low Carb Recipes:
- Almond Flour. For the flakiest, most delicate texture, be sure to use a fine grain almond flour, such as Bob's Red Mill.
- Xanthan Gum is necessary to bind the pie crust ingredients together, and can't be skipped or subbed.
- Butter. The butter should be visible in the dough. It should not blend completely. This is what creates a flakey crust.
- Foil collar. With the high-fat content of this crust, it will burn more easily than a flour-based crust. I recommend making a foil collar to protect the crust when baking.
- Double batch. Make the dough in 2 batches, as doubling the ingredients at once won't combine properly in the food processor.
- Nutritional information is based on 1/8th of the pie crust and doesn't include any filling: