Keto Pie Crust

This easy Keto Pie Crust is a gluten-free 1-bowl almond flour pie crust perfect for making any sweet or savory keto sweet pies.

Bonus, this pie crust has a dairy-free option and is suitable for paleo food lovers.

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This is the easiest Keto Pie crust recipe you will ever make!

If you are new to keto baking, this 1-bowl dough for pies is ready in less than 10 minutes in your food processor.

You will love that this almond flour pie crust recipe doesn’t require a rolling pin. It’s a simple press-in low-carb pie crust for any pastry dessert or savory pies.

How To Make Keto Pie Crust

There are plenty of ways to make a keto-friendly pie crust.

You can make a coconut flour pie crust, almond flour pie crust, or this press-in keto pie crust.

Ingredients

All you need to make this low-carb pie crust recipe are five ingredients

• Almond Flour – you can use almond meal but the color of the crust will be darker and slightly gritty than with ultra-fine almond flour.
• Large Egg – this recipe won’t work as well with a flax egg or egg replacer, so I highly recommend you stick to regular eggs.
• Melted Butter – Use grass-fed butter or melted coconut oil for a dairy-free option.
• Salt or a sugar-free granulated sweetener such as erythritol or allulose, depending on how you are going to use this pie crust.
• Vanilla Extract – use only if you are making a sweet pie crust.

Preparing The Dough

There are three ways to make this crust dough. You can work by hand, in a classic hand mixing bowl, or in a food processor or stand mixer.

Food Processor

Add all the ingredients into the bowl of a food processor. The order doesn’t matter, and use the S blade attachment blend until the dough comes together into a sticky, even yellowish batter.

Stand Mixer

In the bowl of the stand mixer, using the paddle attachment, add all the ingredients and mix on low-speed first, then increase to medium-high speed.

Stop when the dough is forming a sticky yellow dough.

Hand Mixing

Place the dry ingredients in a mixing bowl, and stir to combine.

Add the beaten egg and melted butter and stir with a silicone spatula or wooden spoon to bring the ingredients together.

Knead with oiled fingers to prevent the dough from sticking to your hands until you can shape a dough ball.

Filling The Pie Plate

There are two methods to fill the pie pan with a keto pie crust.

The easiest is the press-in method. It doesn’t require any rolling pin or parchment paper, so it’s quite convenient for keto beginners.

Press in the dough

Place the dough into the greased pie plate and use greased fingers to pat the dough all around the sides and bottom of the plate.

Make sure it has an even thickness all around the pan. Then, use the back of a spoon to press and smooth the crust in the pan as seen in the pictures below.

Rolling the dough

If you want to roll the crust, place the dough between two pieces of parchment paper and roll until thin as a regular pie crust.

Flip over the greased pie pan

It will break on the sides, so use your hands or the back of a spoon to press down and stick the dough to the pan.

Baking Time

Before baking the crust, prick the bottom of the gluten-free pie crust with a fork.

Bake the pie dish in preheated oven at 350°F (180°C) on the center rack of the oven.

• Cold filling – bake for about 20 minutes or until the pie is golden brown for a cold
• Baked filling – for bake filling, blind bake for 10-12 minutes so the crust

Filling Keto Low-Carb Pie Crust

This low-carb pie crust works very well for a cold filling – like for a sugar-free lemon pie or keto coconut cream pie.

But it’s also a great base for baked pie filling like in my keto pumpkin pie, keto apple pie, keto pecan pie, or keto spinach quiche.

• Cold filling – wait for the prebaked crust to fully cool down. Then, pour the cold filling – custard or fruit and place it in the fridge.
• Baked filling – for quiches or pumpkin pies, fill the lukewarm prebaked keto crust with filling. Then I highly recommend covering the edges of the pie crust with foil to prevent the crust from browning and darkening too fast. Return to the oven until the filling is set, following the pie recipe baking time instructions.

Making Pie Crust Ahead

You can make this easy keto pie crust recipe ahead and store it for up to 3 days in the fridge.

Wrap the pie dough in a piece of long plastic wrap or prefill the greased pie plate and film the top with plastic wrap and store in the fridge.

If you didn’t pre-roll the crust, you will need to bring the dough for 30 minutes at room temperature, or it will be difficult to press in or roll.

You can also freeze the pie crust in a ball placed in an airtight container and thaw it in the fridge the day before.

Storage

You can store the prebaked crust or unbaked crust for up to 3 days in the fridge or in the freezer.

Use it straight out of the fridge by adding your toppings. If you froze it, it’s better to thaw it in the fridge for a few hours.

Frequently Asked Questions

Can I make a savory pie with the crust?

Yes, simply skip the sugar-free sweetener and vanilla and replace it with 1/2 teaspoon of sea salt and 1/4 teaspoon of garlic powder for a boost of savory flavors.

Can I lattice a pie with this crust?

It’s possible to roll this pie crust between two pieces of greased parchment paper.

Then, peel off the first piece of parchment paper and cut long strips of dough of about 1-inch width.

Use the lattice on any keto savory pies.

Can I use coconut flour?

No, you can’t swap almond flour with coconut flour, it wouldn’t work.

However, if you enjoy the taste of coconut in your pastry, you can try my keto coconut flour crust recipe.

Did you try this keto pie crust? Leave a comment or review below.