This Keto Pie Crust Recipe With Almond Flour is tender, flaky, delicious, and so easy! With a few simple ingredients, you'll have a perfect pie in no time. Plus, it's Paleo, gluten-free, and grain-free too! While not difficult, please follow the instructions carefully to ensure a perfect pie crust. This recipe makes 1 standard 9-inch crust with a little leftover or 1 9-inch deep-dish crust. If making a double crust, double the recipe and see the notes below. Please see the video for guidance and be sure to read through the notes below before starting!
¼CupErythritol-Based Granulated Keto Sweetenersee notes below, omit for savory pie
4tablespoonCold Buttercan use non-dairy
1LargeEgg
1tsp.Pure Vanilla
Instructions
In the bowl of a food processor, add the blanched almond flour, flaxseed meal, coconut flour, psyllium husk powder or xanthan gum, sea salt, and sweetener. Process until well combined.
Add the butter and process until the mixture resembles coarse sand.
Add the egg and vanilla. Process until dough forms a ball in the food processor. Dough should have the texture of play-dough. Add cold water 1 tablespoon at a time or almond flour one tablespoon at a time until if needed to reach the right consistency.
Place the dough in a resealable baggie or wrap it with plastic wrap. Allow to rest in the fridge for at least 1 hour or up to 3 days. It can also be frozen up to 3 months. If frozen, slightly thaw out as needed before using.
Place the dough on a large sheet of parchment paper and cover with plastic wrap. Roll out from the center until you have an 11 or 12-inch circle. Patch up any cracks with your fingers as you roll. If the crust is rolling out unevenly, feel free to move pieces of the crust around to make a nice circle and re-roll as needed. If the crust starts to warm up, it will be hard to work with and will crack more when inverting. If this happens, pop it in the freezer for up to 15 minutes to cool down.
Invert onto a greased 9-inch pie pan. Expect the crust to slightly crack! Patch up cracks and apply any decorative effects.
Preheat oven to 350 degrees. Prick the crust all over with a fork and place in the freezer while the oven preheats or for at least 10 minutes.
For a no-bake filling: Cover the edges with a crust protector (see notes below) and bake for around 20 minutes, or until nicely browned. If the edges aren't as browned as you would like, remove the crust protector during the last few minutes of baking. Use pre-baked crust as directed. For a filling that needs to be baked: Cover the edges with a crust protector (see notes below, and make sure they're covered really well!) and bake 15 - 20 minutes or until very lightly browned. Allow crust to cool at least 10 minutes, then add filling and bake as directed. Keep the crust protector on the entire baking time or the edges will burn!
Crust is best once completely cooled.
Video
Notes
If you don’t have a food processor: Whisk together the dry ingredients, then cut in the butter with a pastry cutter or 2 forks. Next, add in the egg and vanilla until well combined.
If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
Even if you're making a pie that calls for an unbaked pie crust, if you're using this keto pie crust recipe, you'll need to follow my instructions and blind bake (or pre-bake) it first. Otherwise, the bottom will be soggy.
A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Besti, Bob’s Red Mill, or Arrowhead Mills because these are brands I know will work. If you need to use another brand, make sure it has a super soft and fluffy texture, not gritty or grainy.
Do not skip letting the dough rest in the fridge! The flours need time to soak up the liquid. Also, the crust is very hard to work with if not chilled.
If you prefer not to roll out the crust, simply press it into the greased pie pan with your hands.
While I haven't tried it, I'd imagine you *might* be able to replace the butter with non-hydrogenated shortening. It may make the dough slightly drier, so you might need to add a tablespoon or two of cold water to get it to the right consistency. If you try it please let me know how it turns out!
If making a pie with a double crust, don't forget to double the recipe! Also, you'll need to brush the top crust with an egg wash before baking, then again after 15 minutes. An egg wash is simply a beaten egg with a tablespoon of water. It will give the crust a beautiful golden brown finish and keep it from looking dull. And remember, the edge of the bottom crust won't be seen, so don't worry about making a pretty edge on the bottom crust.
Almond flour tends to burn easily. Because of this, I don't recommend baking this crust at a temperature higher than 375 degrees.
If the filling isn't meant for a deep dish pie crust, don't use one with this recipe. Otherwise, there will end up being too much crust and it will inevitably burn.
See the post above for a tutorial on how to make a fluted pie crust edge