Flaky Keto Pie Crust


We have two separate keto pie crust recipes for you here. One is sweet, and the other is a savory keto pie crust which can be used for quiches or savory pies. Both recipes are very easy to make and extremely tasty! As always, the recipe video will help you get the technique right if you’re having trouble.

How to Make a Keto Pie Crust
Now, you may be wondering why it takes two flours to make a crust. For a long time I was truly determined to keep the crusts as simple as possible, either coconut flour or almond flour. However, after hundreds of recipes I realized a sturdy crust makes ALL the difference. The right combination of almond flour and coconut flour is crucial to achieving the very best pie crust.

Keto Pie Crusts – Sweet & Savory
Keto pie crusts made with almond flour, cream cheese, eggs, and butter.
Ingredients:

SWEET CRUST:
¾ 1.25 cups almond flour
¾ 2 tbsp coconut flour
¾ 1/2 tsp xanthan gum
¾ 1/4 tsp pink himalayan salt
¾ 3 tbsp unsalted butter, cold and cubed
¾ 1/4 cup cream cheese, cubed
¾ 1 large egg, lightly beaten
¾ 15 drops liquid stevia
SAVORY CRUST:
¾ 1 cup almond flour
¾ 1/4 cup coconut flour
¾ 1/2 tsp xanthan gum
¾ 1/2 tsp pink himalayan salt
¾ 3 tbsp unsalted butter, cold and cubed
¾ 1 large egg. lightly beaten
¾ 2 tsp apple cider vinegar
US Customary – Metric

Instructions:

SWEET CRUST:

1 Add almond flour, xanthan gum, coconut flour and salt to food processor and pulse until evenly combined.

2 Add butter and cream cheese cubes and pulse for a few seconds, just until crumbly. Add egg and liquid stevia and pulse until the dough just begins to come together into a ball, being sure not to overwork the dough. The mixture should resemble coarse

3 Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal.
4 Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed.

USE SWEET CRUST:

1 Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size.

2 Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape.

3 Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming.

4 Bake at 425 degrees F for 10, then cover the outer crust with a pie shield or a strip of foil. Bake for an additional 3-5 minutes until nicely browned, keeping a close eye on it as grain-free flours can burn rather quickly.

SAVORY CRUST:

1 Add flours, xantham gum, and salt to a food processor; pulse until evenly combined.

2 Add the butter cubes, egg, and vinegar. Pulse until the dough just begins to come together into a ball, being sure not to overwork it. The mixture should resemble coarse breadcrumbs.

3 Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal.

4 Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed.

5 Note – pockets of butter are normal.

USE SAVORY CRUST:

1 Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size.

2 Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape.

3 Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming.

4 Bake at 425 degrees F for 8-10, then cover the outer crust with a pie shield or a strip of foil.

We love seeing what you’ve made! Tag us on Instagram at 👉 @ketojourney247 or leave a comment & rating below.

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