It’s by far the closest recipe that you’ll find that resembles a homemade pie base from regular wheat flour, but its made from a mix of almond flour, coconut flour and a secret ingredient that you’ve already got in the fridge. Butter, or Lard (Dairy Free)
Above is shown making my mock apple pie using this pie crust split in two, using half for the bottom, and the half for the top.
This is how you should blind bake your pie crust, edges crimped and holes punched into the bottom so It doesn’t rise.
This pie crust would be absolutely perfect for my new york baked cheesecake, my pecan pie or even my famous Australian meat pie. The recipe is absolutely spot on in terms of baking consistency, edge thickness, crispy pastry style crunch with a flaky edge that will swoon even the fussiest of people.
The perfect pie crust not only holds its shape but also stays upright once you’ve cust a slice from the pie pan. Much like the photo above which features as much lemon curd as I could handle, the edge of the keto pie crust is just absolutely glued to the edge, which gives the tart such a great mouthfeel and consistency.
The mouthfeel of carbohydrates can be a sore point for a lot of people. When you give up bread, baked goods, and pastries, often one of the toughest feelings to let go is the mouthfeel. Wheat and other banned substances tend to leave a hole in a lot of peoples taste buds, where once a great piece of pie or crusty flaky base would have been.
This pie shell doesn’t disappoint, trust me.
Keto Pie Crust
- In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, and salt together until each of the ingredients are indistinguishable.
- This process has to be done quickly, otherwise, it will not work! - Cut the cold butter up into small chunks, and add it to the dry ingredients. Press the butter into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of butter and dry ingredients for 20 - 30 seconds on high.
- Wrap the mixture tightly in cling wrap and store in the fridge for a minimum of 1 hour. (2 hours is best)
- Once you're ready to bake, roll the pie pastry between two pieces of parchment paper, ensuring the pastry goes past the edges of your pie tin by around 5 cm (2 inches).
- Remove the top sheet of partchment paper, place your 24cm (9.5") pie dish upside down on top of the pastry, and flip them both up the right way again, so that the pie pastry now sits inside the pie tin.
- Before you blind bake the pastry for 15 mins at 200C (390), cover the edges with foil so the edges don't burn, and poke holes in the bottom as to make sure the base doesn't fill with air.
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