Parbaked keto pie crust.

Keto Buttery Flaky Pie Crust

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This will become your favorite keto buttery, flaky pie crust! Consistent results every time without flour, grains, and gluten!

Everyone needs a good pie crust recipe, even (or maybe especially) us low-carb folks! An easy-to-make dough that consistently gives good results and is versatile enough to be used for pies, quiches, hand pies, and even pot pies.

This crust hits all the notes! It is buttery and flaky, just like you want a pie crust to be, and only requires a handful of ingredients. I love that it can be made completely without any fancy kitchen gadgets like pastry cutters or food processors.

And yes, it is keto-friendly. It’s made with butter (duh!), almond flour, coconut flour, xanthan gum, and half a whisked-up egg. This combination of ingredients, in addition to chilling the dough, will result in a texture that very similar to a traditional high-carb crust. So, let’s go!

Tips for making a flaky pie crust!

Chilled ingredients. My number one advise for making a good pie crust, is to use chilled ingredients. Cold butter and cold eggs! If you use room temperature butter, your pie will lack that buttery, flaky texture. I like to transfer my cubed butter into the freezer about 10 minutes before I begin the dough.

Combining the ingredients. First, whisk together all the dry ingredients. Now add the cubed butter and mix until all the flour is attached to some piece of butter. Your dough will look crumbly, not smooth!

There are different ways to combine the butter with the dry ingredients: 1. I actually just use my whisk to cut my cubed butter into the flour mixture. I do this until all my butter pieces are flour-coated. 2. If you have a pastry cutter, use that to cut the cubed butter. 3. Or use a food processor but be careful! Just let the machine run for a few seconds, as otherwise you may end up cutting the butter too small. Don’t try this with a blender! Believe me, I tried this and just ended up with soft butter.

Egg. I tried adding both ice cold water and whisked egg to the dough and found that adding egg results in a slightly crispier and more stabilized crust. Wisk up your cold egg and add half the egg to your dough (the other half will come in handy for the egg wash). Incorporate the egg quickly with your whisk. Your dough will now look slightly wet, but still crumbly.

Chill dough. With your hand, quickly press together the dough and shape it into a disk (this will make it easier to roll out later). Wrap with plastic wrap and let rest in the fridge for about 40 minutes. Then transfer the dough to the freezer for 10-15 more minutes before you roll out your crust.

Shaping. To shape the crust into a pie crust, roll it out with a rolling pin between two sheets of parchment paper. Dust the first piece of parchment paper with almond flour, add the dough disk, sprinkle with more almond flour and cover with the second sheet of parchment paper.

Roll from the center out. Rotate the parchment for an even circle shape. If you feel that your dough is becoming too soft, simply put it in the freezer (between the two sheets of parchment paper) for a few minutes. Then continue the rolling. You want the crust to have some overhang, so you can make some decorative edges. Roll out the dough about 1-inch wider than your pie dish.

Now, transfer the crust into your buttered pie dish. First, carefully remove the top layer of parchment paper. Then lift up the crust with the bottom layer of parchment paper, place you whole hand under the parchment, and carefully turn upside down onto your pie pan. Carefully, remove the parchment paper.

It’s important that at this point the dough is still cold, as otherwise you won’t be able to easily remove the parchment paper. If the dough is warm, pop it in the freezer for a few minutes (between the two sheets of parchment paper).

You can now fold the overhand edges under and crimp or flute the edges if desired. Chill the pie crust for 10 more minutes in the freezer before baking.

Parbaking. If your pie recipe calls for a parbaked crust, bake the chilled crust for 10 minutes at 400 F. Then fill the crust, brush the edges with egg wash and bake according to recipe. To prevent the edges from browning too much, cover them carefully with aluminum foil at around the 25-minute mark.

Everything is possible with keto pie crust!

Keto Eggnog Pie.
Keto Eggnog Pie

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Parbaked keto pie crust.

Keto Buttery Flaky Pie Crust

This will become your favorite keto buttery, flaky pie crust! Consistent results every time without flour, grains, and gluten!
4.67 from 9 votes
Prep Time 10 minutes
Cook Time 45 minutes
Chill Time 1 hour 15 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American, Keto
Servings 10 slices
Calories 181 kcal

Equipment

Ingredients
  

Instructions
 

Pie dough

  • In a large bowl, wish together almond flour, coconut flour, xanthan gum, and salt.
  • Add cubed, chilled butter and incorporated into flour mix. You can do this by cutting butter into mix with a pastry cutter or simply with a whisk. Don't over-incorporate, dough should resemble coarse breadcrumbs. (Alternatively, you could also use a food processor).
  • Whisk up egg. Pour half of the egg into your dough and quickly whisk together (set aside the other half of the egg for the egg wash). Dough will now look slightly wet but still crumbly.
  • With your hands, press dough together, shape into a disk, wrap up tightly in plastic foil, and refrigerate for about 40 minutes. Then transfer into freezer for an additional 10-15 minutes for a thoroughly chilled through dough.

Shaping

  • Roll out dough between two sheets of parchment paper.
    Dust the first piece of parchment paper with almond flour, add the dough disk, sprinkle with more almond flour and cover with the second sheet of parchment paper.
    Roll from the center out. Rotate the parchment for an even circle shape. If you feel that your dough is becoming too soft, simply put it in the freezer (between the two sheets of parchment paper) for a few minutes. Then continue the rolling. You want the crust to have some overhang, so you can make some decorative edges. Roll out the dough about 1-inch wider than your pie dish.
  • Now, transfer the crust into your buttered pie dish. First, carefully remove the top layer of parchment paper. Then lift up the crust with the bottom layer of parchment paper, place you whole hand under the parchment, and carefully turn upside down onto your pie pan. Carefully, remove the parchment paper.
    It's important that at this point the dough is still cold, as otherwise you won't be able to easily remove the parchment paper. If the dough is warm, pop it in the freezer for a few minutes (between the two sheets of parchment paper).
  • You can now fold the overhand edges under and crimp or flute the edges if desired. Chill the pie crust for 10 more minutes in the freezer before baking.

Baking

  • To make the egg wash for the crust, whisk together the remaining half egg with 1 tsp of water.
  • If your pie recipe calls for a parbaked crust, bake the chilled crust for 10 minutes at 400 °F (preheated). Then fill the crust, brush the edges with egg wash and bake according to recipe. To prevent the edges from browning too much, cover them carefully with aluminum foil at around the 25-minute mark.
  • A large pie will need a baking time of about 40-45 minutes at 350 °F. Hand pies can be baked for shorter times (around 30 minutes at 390 °F). For different pies and recipes, just keep an eye on the crust, as keto crusts brown faster than flour-based crusts.

Notes

Chilled ingredients. My number one advise for making a good pie crust, is to use chilled ingredients. Cold butter and cold eggs! If you use room temperature butter, your pie will lack that buttery, flaky texture. I like to transfer my cubed butter into the freezer about 10 minutes before I begin the dough.
It’s important that at your rolled out pie dough is still cold, as otherwise you won’t be able to easily remove the parchment paper. If the dough is warm, pop it in the freezer for a few minutes (between the two sheets of parchment paper).
One recipe is enough to make one 9-inch pie, tarte or galette. If your recipe calls for a latticed pie or covered pie, double the recipe.

Nutrition

Serving: 1sliceCalories: 181kcalCarbohydrates: 5gProtein: 4gFat: 17gFiber: 3gSugar: 1g
Keyword holiday baking, keto dessert, keto holiday dessert, keto pie
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