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.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
Do You Know Your Macros?
Check out my free personalised macro calculator
Janet Watson says
Amazing! Followed recipe used for mince pies, first rolling have come out well and held shape, although following previous comments lined bun tin with foil so if they did fall to bits I could serve them first. The bits of pastry left I made into a currant pasty, and its fallen to bits so I will serve it with custard, so I feel that yes pastry needs to worked quickly, kept cool and savoured. Thank you .
Jo says
If you roll the pastry between two sheets of cling film it is much better to manage and you don’t need to work fast
Tracy Francis says
I followed the recipie to the letter, my butter was cold, I chilled my dough. Not only could I not get it off the parchment once cooked it just crumbled into dust.
It would seem the recipie needs more of a bonding agent rather than just a 1/2 teaspoon of xanthan gum, like eggs or something or a fathead dough. It’s just way too short.
FatForWeightLoss says
Hi Tracy. I’ve made this pastry probably 200-300 times, and yes sometimes it can stick if you don’t work fast enough. I’ve never had a crumbly dough however, potentially the almond flour make and kind makes a huge difference?
Diane Young says
I notice that all the recipes you mention are for desserts, would you use a different recipe for something savoury, I guess coconut flour would taste strange in meat pie?
FatForWeightLoss says
Hi Diane,
I have used this before in a meat pie and works wonders! (so have many other readers as well)
Vicky says
Hello, I need to make a rollable sweet shortcrust to make sort of stuffed cookies, but the basis is sweet shortcrust and not cookie dough.Do you have any advice as to how to add some sweetener without ruining the recipe. Many thanks
Sam says
If the mixture is too sticky does that mean there’s too much butter abs what can I do to fix it
FatForWeightLoss says
It means you need to chill the dough again, as the butter has begun to melt.
Lily says
Was this recipe doubled to make the bottom and top, or did you use a smaller pie dish?
Brendan says
I’ve tried this recently but really struggled to get the pastry off the parchment pager as it all falls apart. Is it possible I processed it to much or any other ideas?
FatForWeightLoss says
Using xanthan gum really helps, and keeping it cool will definitely help too. You have to work quickly.
James Wyatt-Lees says
Hi Aaron, thanks for this recipe! As a chap from the North of England I have to say pastry is an addiction and I still dream of my Mum’s short crust – white flour, lard, salt and water – and all the things she made from it. Now as a fat Type 2 veggie lard and white flour are out but t’other half is allergic to almonds. So I reinvented your recipe with defatted peanut flour (I think 20% fat – it isn’t quite peanut butter powder. Can’t seem to buy the full fat peanut flour I used to get) and my own secret ingredient people will probably shout about, activated gluten of which I added about 20g. All other ingredients as per your recipe for the butter pastry. The result was a light crisp pastry which rolled easily and lined a pastry dish without too much trouble and was easy to patch where it cracked. I used it for a custard tart (190mm pie dish) and some mince pies to use up the mince meat left from Yule. It’s worked really well. Thanks once again.
FatForWeightLoss says
Thanks so much James!
Amy says
I’m making my first keto “apple pie” this year, and found this crust recipe, and I’m SO excited to try this with the filling I’ve made! Just one question, can I freeze the dough? And if so, in a ball, or rolled out? Thank you!
FatForWeightLoss says
I wouldn’t suggest freezing uncooked dough. I’d suggest baking the dough, then freezing in shape, or only making enough for which you need.
Tammi says
I plan on trying this recipe for my pumpkin pie, but I am not seeing the size of pie plate you use.
FatForWeightLoss says
24cm (9.5″)
Alex says
Thus is SHORTCUST PASTRY great for sweet tarts and dessert pies.