A keto pastry pie crust using a combo of coconut, almond flour, and natural coconut oil. This recipe suits all diets, gluten-free, grain-free, dairy-free, and low-carb. A crispy, easy pastry crust ready in 10 minutes in your food processor.
Grease a 26-cm (10-inch) pie pan with removable loose bottom - easier to unmold the pie.
Place all the ingredients into a food processor and process until a crumble is forming - about 1 minute.
With your hands gather the crumble on a hard surface - your benchtop for example - and form a ball of dough.
It will be very crumbly, so you can place the dough onto a piece of plastic wrap sheet. Firmly close the plastic wrap to enclose the dough and form a ball.
Refrigerate 20 minutes until it firms up.
Transfer the dough ball onto a 26-cm (10-inch) pie pan with a removable loose bottom.
Firmly press the crumbly dough with your hands to cover all the pan. It is a shortbread crust, very fragile and crumbly. To make sure that this crust is easy to unmold from the pan it is important to firmly press the dough on the pan. No more air or empty spaces should be left or it could break easily when baked. Again, using a removable loose bottom pan is the easiest way to lift out the crust from the pan.
Using a fork, make some tiny holes all around the pie crust to prevent air bubbles from forming between the pan and crust while baking.
Pre-bake at 170°C for 20-25 minutes or until golden brown. Make sure you cover the pie after 10 minutes with a piece of foil to prevent the border from burning.
If you are using a filling that needs to be bake, like pumpkin filling, add it to the pre-baked crust and return to the oven until filling is set. You may have to cover the pie with foil to prevent the border from getting brown.
If a cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
Always unmold carefully after at least 3-4 hours of the cooling process. This crust is very fragile, so use a loose bottom pan and grease very well with butter or coconut oil.
This recipe is perfect to make a pumpkin pie, apple pie, or any other sweet pie.