Keto Pie Crust

Step by Step Instructions

1. 1

   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.)

2. 2

   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.

3. 3

   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 crumples 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 and 1/4 inch thick.

4. 4

   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.

5. 5

   Gently press the pie dough into the pie plate and trim the edges if needed. Flute the edges of the pie dough by pinching dough with your thumb and index finger all around the crust.

6. 6

   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 puffing up on the bottom. Bake at 350 degrees for 10-15 minutes or until the edges turn golden.

7. 7

   Prep pie dough through step 2 and freeze disc wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator when ready to use.