This easy Keto Pie Crust is made with almond flour, butter, and a few other simple ingredients. It's low-carb, gluten-free and loaded with flavor. It bakes into a perfect flaky crust that works with any pie.
Course Dessert, Pie
Cuisine American
Keyword flour-free pie crust, gluten-free pie crust, keto pie crust, low carb pie crust
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Chilling Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8slices
Calories 261kcal
Author Plating Pixels
Equipment
Food processor
9-inch pie pan
Ingredients
2 ¼cupssuperfine almond flour
2tablespoonscoconut flour
2tablespoonserythritol
¾stickbutter (6 tablespoons)cold or melted, see notes below
1pinchsalt
Instructions
Preheat the oven to 350 degrees F.
Place all ingredients in a food processor. Process on high until well combined, about 30 seconds. If using cold butter, it may even form into a large ball.
Press the dough into the bottom and sides of a 9-inch pie pan to form an even layer. Optional: Flute the edges by pressing with a finger.
Bake the pie crust for 10-12 minutes, or just until it starts to brown.
Remove crust from the oven and cool on a wire rack completely before adding the desired filling.
Notes
Melted vs Cold Butter
If you don’t have a food processor and are mixing by hand, melted butter is best for easier mixing. If you have a food processor, I prefer sliced, cold butter. It takes a bit to combine together, but eventually forms into a dense ball. Since it’s not as soft, it holds its shaper better when forming the crust.
Tips for Baking the Pie Crust
No need to use parchment paper in the pie dish. Lightly greasing it is optional, but there’s plenty of butter in the recipe to prevent sticking.
Make sure the crust is as even as possible. The base and the sides should be uniform. If there’s a big difference in thickness, parts of it will brown or even burn before the rest is cooked.
Flute the edges to add a decorative flair. Simply press down lightly with your fingertip on the edge to create a small indent. Repeat at the edge of it all the way around the circumference. Watch the video in this post to see how.
Use a fork to poke holes in the center. This will help air escape and prevent bubbling. You can use pie weights, but this isn't necessary.
Bake ahead of time. If you add the filling to the raw crust, the moisture won’t allow the crust to bake and it’ll be soggy, instead of a flaky crust.
Bake just until barely golden brown. Remove it after you see the first bit of browning. You’ll be adding the filling and baking more, so you don’t want it to burn.
Let the crust cool completely on a wire rack before adding the filling and baking again. This will keep the crust dry and crisp. It also helps the filling bake more evenly.
Once you add the filling and bake for additional time you may need to cover the edges to prevent burning. Check if after about 15 minutes. If the edges are brown, wrap the edge with foil, then continue baking until the center is set.