Keto Pie Crust

Low Carb Pie Crust

This pie crust actually tastes like the real thing. It is buttery, has the texture of a traditional pie crust, and does not have a “coconut” or almond flour taste. Be prepared to fool your friends and family! I use this crust for quiche, pumpkin pie, pecan pie, and any other pie that requires a “pastry” pie shell.
Prep Time20 mins
Cook Time15 mins
Chilling time1 hr
Total Time1 hr 35 mins
Keyword: baking, pies
Servings: 8 Servings


  • 1 1/3 cup Keto Flour
  • 1/2 tsp kosher salt
  • 7 tbsp unsalted butter cold I place my butter and cream cheese in freezer for a few minutes
  • 1/4 cup cream cheese cold
  • 1 egg lightly beaten
  • 2 tsp apple cider vinegar


  • Add Keto Flour, salt to food processor and pulse until evenly combined.
  • Add butter and cream cheese and pulse for just a few seconds until crumbly.
  • Add in egg and vinegar and pulse until the dough just begins to come together (Stop pulsing before it forms into a large ball). Do not over-process the dough. The mixture should start to form little balls, stop processing when it does. 
  • Turn out the dough onto cling film (i.e. saran wrap) and pat into about a 6 inch round disk. 
  • Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just like regular pie crust!). I like to take the dough and place in the freezer for a few minutes before I start rolling it out. This keeps it from cracking and falling apart.
  • Roll out dough between two pieces of parchment paper. It’s more crumby than a regular pie crust, so you will need to work quickly. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, place dough back in the freezer for 5-10 minutes before continuing.
  • Peel off top parchment paper
  • Place pie pan/plate on top of pie crust then flip over pie crust and pan holding pie crust in place. 
  • Press into Pie plate/pan, pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Trim the edges of your parchment paper with scissors.
  • Blind Bake at 390°F for 10 minutes. Just keep an eye out for it, as grain free flours have a tendency to brown suddenly rather than gradually. To “Blind Bake” your crust you will just trim the parchment paper after you flip it into the pie pan but leave it covering the pie crust. I like to add pie weights (you can use marbles or dried beans if you do not have pie weights) on top of the parchment paper.
  • Pull out pie crust from oven, remove the parchment paper with the pie weights. Be careful, the pie weights will be very hot. 
  • Put uncovered pie crust back in the oven for another 5 minute
  • Now you are ready to fill your pie crust!

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