This keto pie crust is so easy to make with just a few ingredients. It’s buttery and flakey with a delicious flavor that complements both sweet and savory fillings.
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Whatever the question, pie is the answer.
There is no more perfect or versatile food in my opinion. Pies can be sweet or savory. Filled with just about anything your heart desires.
This recipe is a take on my Keto butter Crackers and I have my readers to thank! I received so many comments that the crackers were reminiscent of a pie crust, so I knew I had to try it out.
The result is the most delicious keto pie crust that is so close to the real thing that you may not even believe it!
What you’ll need:
As I mentioned above, this recipe only requires a few very common keto ingredients. Here’s what you’ll need:
- Butter
- Egg White
- Almond Flour
- Salt
Can you use ghee instead of butter in a pie crust?
Typical pie crusts work better with real butter. This recipe, however, can work with ghee! You may find that you need to add a bit of extra almond flour to get a good dough.
If needed, I recommend adding additional almond flour 1 tablespoon at a time until you have a dough that holds it’s shape when formed into a ball.
Can I substitute something for the almond flour in this pie crust?
YES! I have tested this recipe with sunflower seed meal and it works really well making it a great substitute for those with nut allergies.
To make sunflower seed meal, just pulse shelled sunflower seeds in a food processor until it resembles flour. Sunflower seed meal swaps at a 1:1 ratio for almond four so you should be able to use the same amount.
The only drawback to sunflower seed meal is that it isn’t as mildly flavored as almond meal, so you will still get some sunflower seed flavor in the pie crust. It is still mild but may be offputting if you aren’t a fan of sunflower seeds.
Tips for making a delicious keto pie crust:
Since there is no gluten in this pie crust, it will crack easier than a traditional pie crust. Don’t worry about this too much. Just use your hands to gently press the cracks back together.
To make the dough a little sturdier, I recommend chilling it after you roll it out. 10 minutes in the fridge should be fine, but you can leave it for longer as well.
You can check out this awesome article for tips on crimping the edge of the crust in all kinds of styles! Crimping the edge not only makes the pie more attractive, but it also makes it a bit sturdier.
I recommend par-baking the crust before adding a filling. This prevents the bottom of the crust from getting soggy. I’ve included the instructions for this in the recipe card.
Be sure to use a pie shield or place aluminum foil around the edges of the crust. This prevents them from burning while the filling cooks.
This dough is the same as the one I use for my Keto Butter Crackers. For more troubleshooting, be sure to check out that post.
Try these great recipes that use this Keto Pie Crust
Keto Pie Crust
Equipment
- 9" Pie Plate
- Pie Shield
- Parchment Paper
Ingredients
- 4 tbsp Butter softened
- 1 Egg White
- 1 cup plus 1 tbsp Almond Flour
- Pinch Salt
Instructions
- Preheat the oven to 350° F and grease a 9" pie plate.
- In a medium bowl, combine all of the ingredients and mix until it forms a smooth and uniform dough.
- Grease 2 large pieces of parchment paper and place the dough in the center of one piece. Top with the second piece of parchment paper and roll the dough between them to form an approximately 12" circle.
- Place the rolled dough onto a baking sheet and place in the fridge for at least 10 minutes to harden slightly.
- Once it is chilled slowly peel away the top piece of parchment. Carefully flip the dough over onto the prepared pie plate and gently press it into the plate. Don't worry if it cracks – just use your hands to gently press any cracks back together.
- Remove any excess dough from around the rim of the crust and crimp the edges if desired.
- Poke holes in the bottom and sides of the crust and bake in the preheated oven for 15-20 minutes or until the crust is lightly golden.
- Fill the crust will your desired filling and enjoy!
If your filling needs to be baked (i.e. custard pies):
- If you are making a pie with a filling that needs to be baked in the crust, then bake the empty crust for 10 minutes, then remove from the oven, add the filling and continue baking until the filling is done. I recommend using a pie shield or placing thin strips of foil around the edges of the crust if you will be baking it any longer then 20 minutes.
For a pie with a top and bottom crust:
- For a double crust (a top and bottom crust) double the recipe, bake the bottom crust empty for 10 minutes, then remove the crust and add the filling. Carefully top with the second crust, crimp the edges and cut small slits in the top of the pie. Return to the oven to finish baking. I recommend using a pie shield or placing thin strips of foil around the edges of the crust if you will be baking it any longer then 20 minutes.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
Nutrition
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