Keto Pie Crust
Finally a low carb, yet flaky pie crust that no one but you will know is keto!
They're not gonna know! This gluten free pie crust combines almond and coconut flour with lots of butter and a secret ingredient for flavor to help create air pockets for ultimate flaky golden crust. After several revisions, this recipe works perfect as a buttery, flaky keto pie crust without gluten. It is approximately 12 servings and is a wonderful weapon to your keto arsenal.
On the keto diet, you should have a go-to low carb pie crust recipe so you can make a keto pie whenever needed. This recipe for flaky keto pie crust is a recipe that is easy to make and only requires a few ingredients that are probably already in your keto pantry.
This pie crust is flaky and buttery and makes the perfect base for a pecan or pumpkin pie for the holiday.
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Keto Pie Crust Ingredients
Keto Pie Crust Directions
Pulse dry ingredients with butter
Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)
Add wet ingredients
Add egg and vinegar. Pulse until combined and a dough ball forms. Wrap pie crust dough in plastic wrap, flatten into a disc shape and refrigerate for one hour.
Roll out pie dough
Place the chilled disc of dough in between two sheets of parchment paper and roll out dough to a flat circle. Start from the center of the disc and work your way out in all directions. If the parchment paper crumbles beneath the dough, either carefully stretch the paper out or flip the parchment paper sandwich and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
Place pie crust in pie plate
Once your pie crust is at your desired thickness and width, remove top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchment paper.
Flute the edges
Gently press the pie dough into the pie plate and trim the edges if needed. Flute the ends of the pie dough by pinching dough with your thumb and index finger all around the crust.
Blind baking instructions
Proceed with the pie according to your recipe instructions. If your recipe requires a pre-baked pie shell, prick the bottom of the crust all over with a fork. Add a sheet of parchment paper on top of the crust and fill with pie weights. This will keep the crust from puffy up on the bottom. Bake at 350 degrees for 10-15 minutes or until the edges turn golden.
Prep pie dough through step 3 and freeze disc wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator when ready to use.