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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Gaynor says
I make this pastry alot but still have problems with it sticking to the bottom sheet of parchment paper and falls apart a bit when I transfer it to the dish. I end up having to piece it back together again around the edges. Love it though
Davie says
Hi, can I use ground almonds?I struggle to get it in flour form.
Liz Boyce says
Hi. I made the Keto Pie Crust exactly as said. Every time I “flipped” it to get it in the pie dish it would just crumble apart. Your video does not show how you did this. What have I done wrong. A lot of ingredients wasted Hubby was looking forward to Meat Pie ? for dinner. ? how thick do you roll the pastry? Making Aussie meat pies (individuals) has never been so hard.
FatForWeightLoss says
Hi Liz, you need to make sure the butter is really cold, and you’ve added enough xanthan gum. Obviously it’s not a bomb-proof as using wheat flour since there is no gluten, but it shouldn’t crumble if you follow the steps correctly.
Elvia says
Hi, I did the keto pie crust and I left it more than 2 hrs ( thought the more the merrier ) now the dough is very hard what do you suggest I do please? Thank you
FatForWeightLoss says
Hi Elvia,
Just leave it out on the bench for 30 minutes, it should start to become workable.
Yarl says
I’m sorry but it disappointed me in a major way for my meat pie I made. The crust is WAYYYYYY too sickeningly sweet, like eating a meat pie wrapped in Cheesecake crust.
Absolute nightmare to make, it stuck to the parchment paper like gorilla glue to a wall. Amount was only enough to cover bottom of the pie tin, not the top of the pie
FatForWeightLoss says
Hi Yarl,
Thanks for the feedback, but I think you’re wrong. You might be commenting on the wrong recipe? There is no sweetener in this recipe (unsure why you think its too sweet?), and it sounds like you didn’t use cold butter as noted in the recipe, nor chill the recipe?
Vanessa says
Hi there,
May I know if I could use Ghee instead of butter?
Cheers!
Belinda says
Hi there! Just wondering if you can use this in a pie maker at all? I just got one and would like to try this out asap. Cheers!!
FatForWeightLoss says
Hi Belinda, I’ve never tried, so you’ll have to experiment. I’m sure it will work very well.
Sharon says
Can you make a batch of this pastry and freeze some for later use.
FatForWeightLoss says
Yes, you sure can! I do this all the time.
Anna says
can you tell me how many cups of everything I need in this pie crust recipe please?
FatForWeightLoss says
Hi Anna, This recipe uses the pie crust here: https://www.fatforweightloss.com.au/keto-pumpkin-pie/
jeimi says
Are the macros on your website for the entire crust? Also can i make the crust tonight and roll out and bake tomorrow? I want to make a pecan pie using your crust. Thanks Aaron!
FatForWeightLoss says
Hi Jeimi – I have updated the nutritional values. Please check the recipe card 🙂