Keto pie crust is the perfect base for any type of baked goods, lemon tarts, pecan pie, blueberry pie, pumpkin pie, Mock Apple pie, cheesecakes or keto dessert.
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.
Related Recipes
Keto Pie Crust
Ingredients
- 200 g Almond Flour (7 oz)
- 60 g Coconut Flour (2 oz)
- 1/2 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp Salt
- 180 g Butter (Must Be Cold) (6.3 oz)
Instructions
- 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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Sivan says
Will try the recipe today. Thx so much. You think a galette will work with this dough?
C says
I’d like to make a double crust fruit pie.
1. Do I still blind bake the bottom crust before adding the fruit filling, or do I just add the filling without first baking the bottom crust, and
2. Do I use this same crust recipe, chill it, roll it out, place on top of the filling and bake the pie as usual?
FatForWeightLoss says
If you use butter, you have to blind bake. If you use lard, you don’t.
Hope that helps -> I’d use the lard crust recipe for this one by the sounds of your recipe. (search dairy free pie crust)
Yessy says
What can I replace the Xanthum gum with please?
FatForWeightLoss says
Guar gum.
River says
Lots of questions in the comment section, not anyone saying how great the recipe is. Have any tried and loved it?
FatForWeightLoss says
Its an updated recipe. Trust me, its 100% worthwhile.
Valerie says
Hi, do you think this will go well for a meat pie? Thanks
FatForWeightLoss says
This definitely would work as the base.
Mary Manello says
You’re great and I thank you for all your hard work! TWO QUESTIONS: 1.) Should I use the cream cheese, as your video instructs? 2.) Is the “blind bake time” a COMPLETE bake time? Say, for a no-bake coconut cream pie? THANKS AGAIN!
FatForWeightLoss says
The recipe is updated from the video. Video uses an outdated recipe.
Tom says
What size is the pie tin?
FatForWeightLoss says
26cm
andy says
If I skip the added salt, can I use salted butter instead?
FatForWeightLoss says
Of course. I use salted butter most of the time 🙂
Vonda Little says
Is there a video how to make the crust round in the tin pan confused because I will make it the do I just put in a circle pan and press edges with fork put in oven then get the ingredients pour inside the pan then bake everything
Lydia says
I was with you on the where’s everyone getting rice from. I re~read the blog post, this time because I was looking for it I saw it.
Here’s the part about the rice:
“This is possibly the only time you’ll even use rice on the ketogenic diet. This is a process that is called “Blind Baking”, and the reason its so popular is because it enables your pie pastry to cook on the sides, whilst keeping the bottom of the pie nice and flat. What happens when you don’t blind bake this keto pie crust? Well, have you seen what a ballon does in the oven? Neither have I… so don’t do it ? “
Best wishes!
Miriah Baxter says
The recipe I see above doesn’t say anything about using the rice, just to poke holes in the pastry. Why is everyone talking about rice then? Do you need it to weigh down the crust or not?
Violet says
Because the recipe talks about ‘blind baking’, but doesn’t actually explain what it is or how to do it. You put the crust into the pie dish, poke the holes into it with the fork, then line the inside of the crust with the parchment paper and fill it with rice or dried beans. You bake it for 10-15 minutes at 200C depending at how much it needs to be pre-baked (normally each recipe will state how long is needed) and let it cool before you add the filling and put it into the oven again.
debbie says
what can i use instead of coconut flour…. have allergies
FatForWeightLoss says
More almond flour? Except X 3
suzanne labelle says
if i use 3×1/4 cup of almond flour instead of1/4 will other ingrediences change in quantities or stay the same ??
FatForWeightLoss says
I’m sorry Suzanne, I don’t understand your question.
Sally McKelvy says
Absolutely.
I wouldn’t try it.
Just Google “keto almond flour pie crust”… let someone else do the math. Lol
Leanne says
I would probably line the base of the pie shell with baking paper before putting in the rice to blind bake it. Or you could end up with alot of rice baked into your pie shell