Keto pie crust is the perfect base for any type of baked goods, lemon tarts, pecan pie, blueberry pie, pumpkin 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. Cream Cheese!
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.
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 🙂
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.