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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issa 116 says
hi if i want to use this crust with normal apple with crust in top do i blind bake or do i i but the filing and the top crust
together in oven without blind bake
FatForWeightLoss says
You will still have to blind bake.
CD Dunbar says
Can you fill the pie crust before you bake. I am making a tomato pie.
FatForWeightLoss says
Its best to pre-bake
E says
Hi there. I made this yesterday, I did a half batch to test it out. The good: it tasted great, it was buttery and flakey such that my non-keto and very fussy-abt-keto bakes reached for seconds and then thirds.. The not-so-good: it barely held together, it was very very crumbly (i rolled it out and baked it flat, hoping to get plain crust cookies). Do you think 1/4 tsp xantham may not have been enough? I just halved everything. Or should i have fully incorporated the butter into the flour finely? I cut the butter into the flour as i would with a normal butter pie crust (so as to be able to see pea-sized chunks of butter in the final rolled-out dough). Appreciate any insight you might have. Thanks so much.
FatForWeightLoss says
Hi there,
I would suggest that there wasn’t enough xanthan gum, as you pointed out. Simply halving or doubling ingredients can get tricky, and obviously need testing. Hope this helps!
Sarah Knott says
I made this today and it was lovely. I didn’t have any gum so used a tsp of flaxseed instead. The result was crumbly but very pastry like. The taster was a little sweet but very nice for myveggie pie. I will definitely be making this again. Thank you for sharing.
FatForWeightLoss says
Thanks Sarah! Great tips here. Flaxseed might have also needed a little water, just for future reference. Sounds deicious!
Graham says
Hi Aaron! Can the crust be frozen once baked (for portions to be used later)?
FatForWeightLoss says
It sure can – I generally just keep it in the fridge, depending on how long you want to keep it maybe the freezer is best as well.
KC says
Don’t know if my last comment posted but I don’t see it so I wanted to update it. I just took my quiche out of the frig after cooling and sitting overnight. The flavor is much improved. I removed the crumbly fluting on the edge but the rest of the dough that was covered by the quiche actually taste much better now. Ah low carb cooking you never know what will come out.
Veronica says
I love this crust I used it for Easter Pie it was amazing.
I actually forgot to cook it before I added the filling and it came out perfect after 35 min. I love this
KC says
This dough did not come out flaky for me. It was crumbly and gritty. So disappointed. I precooked it for a quiche and aside from being very dry and falling apart, it just didn’t have a great flavor. When I took it out of the frig after only an hour it was like a brick of hard cheese. I couldn’t roll it out. I had to wait about 30 mins, while it warmed to room temp, before I could roll it. But it did handle well.
FatForWeightLoss says
Hi KC – Did you add xanthan gum to the recipe? This seems very strange, and not what I’ve experienced at all, and I’ve made this recipe over 30 times.
Sandra says
mine crumbled and wouldnt roll – just threw it into tin and flattened the crumbs – what did i do wrong, frustrated
FatForWeightLoss says
What steps did you leave out from the recipe?
Karla says
It stays the same.
c says
I tried rice once. Never again. I spilled rice everywhere when I took it out of pie. I just poke more and bigger holes.
Brooke says
Line with backibg paper then put rice in to blind cook.