For me, a keto pie crust should be soft and buttery with a tender bite, and this one checks all of the boxes! You can use this crust for both savory and sweet keto recipes!
Every keto gluten-free baker needs a killer pie crust recipe in their arsenal, but most of the time we end up settling for a so-so crust. Or even more often…going completely crustless! Well, say hello to your new favorite keto pie crust!
The KEY to a Keto Pie Crust
Maybe the most annoying thing about keto/gluten-free baking is the sticky factor. Aka-the doughs are wet, sticky, and hard to shape.
That’s because alternative flours need a lot of help from eggs, butter, and xanthan gum to hold them together. Without these ingredients, you’re left with a dry and crumbly baked good that might look like a pie crust…but tastes like ground-up almonds.
For the best keto pie crust and the least amount of mess, you need a blender or a food processor and a lot of clear plastic food wrap!
The food processor seamlessly blends in the cold butter and distributes it more evenly than a pastry cutter. The plastic wrap ensures the dough doesn’t stick to anything it doesn’t need to be sticking to.
The Method: How to get from start to PIE!
The actual method of this keto pie dough is VERY simple!
- To start: Simply put the dry ingredients in the blender with six tablespoons of butter. Pulse until the butter is chopped into pea-sized pieces. Add your egg and pulse until a very wet dough forms. That’s it!
- Wrap & Chill: Scoop the dough from the food processor cup onto a large piece of clear plastic food wrap. Wrap it tightly and “knead” the dough like a stress ball for 30 seconds, then pop it in the fridge to chill for at least 30 minutes. You can also freeze the dough in advance and thaw it before use.
- Roll the Dough: *See the video IN the recipe card for details!* Once you’re ready for pie, roll the dough between TWO pieces of plastic wrap to a round that will fit your pie tin.
Parchment will not work here. It gets messy over time and you can’t see what you’re doing! This recipe makes enough to fill an 8-in pie dish or to go *just* to the edge of a 9-in pie dish.
- Blind Bake the Crust: You must bake this crust before adding fillings. Baking first keeps the crust from getting soggy. Poke the crust with the tines of a fork to allow air to escape and bake at 350F for about 8-10 minutes.
QUICK TIP: Tent Your Crust! To prevent over-browning during the final bake, cover the edges of the pie crust with foil. This prevents the crust from over-browning (like the photo above) while the filling finishes baking!
Rolling a Keto Pie Crust
This is, in my opinion, the hardest and most frustrating step of keto pie crust. To get the dough into the pan, you can follow these steps! *As always, you can simply press the dough into the pie dish as well if that’s easier for you.
- Roll the dough between two pieces of plastic wrap. Once the dough is large enough to fill a 9-in tart pan or 8-in pie dish, move the flattened dough to a large plate or baking sheet.
- Remove the TOP layer of cling wrap and place a pie dish upside down on the dough.
- Hold both the plate and the pie dish and flip them over. Move the plate and smooth out any rough edges before removing the other layer of plastic wrap.
- Watch the video in the recipe card of this post to see it in action!
Reminder! If the dough becomes hard to handle, place it in the fridge to cool for a few minutes and try again. This dough needs to be CHILLED or it becomes very fragile. Any piece that breaks or has tiny holes can be patched, but keeping the dough cold makes this process easier!
Can I Freeze this dough?
Absolutely, you can freeze this dough! I often make two separate batches and keep one dough chilled for up to 3 days in the refrigerator.
To freeze this dough raw, wrap it tightly in plastic wrap and place it in an airtight container. Thaw fully in the refrigerator to roll. OR blind bake the crust and refrigerate for up to three days or freeze for 3 months before using.
Looking for More Keto Treats? Try These!
- Keto No Bake Peanut Butter Cheesecake Bars
- Keto Bacon and Cheese Quiche!
- Tender and Flaky Keto Raspberry Cream Cheese Danish!
- Keto Single Serving Chocolate Cupcake!
This recipe will fill a 9-inch tart pan or 8-in pie dish (shown in the photos above).
- To a food processor or blender add the almond flour, coconut flour, xanthan gum, baking powder, and salt and pulse to combine. Add the cold butter and pulse until the mixture looks sandy. Add the beaten egg and vinegar and pulse just until the dough forms.
- Transfer the dough to a piece of plastic wrap and form it into a ball, covering it tightly. Gently knead the ball (like a stress ball!) for about 30 seconds to make sure there are no huge lumps of butter. Refrigerate for at least 30 min.
- Once the dough is chilled, preheat the oven to 350F.
- Place the dough ball between TWO pieces of plastic wrap and roll into a 9-in round or the size of your pie dish. Parchment does not work here.
- Once the dough is in a circle slide a large plate or baking sheet underneath. Next, remove the top layer of plastic wrap and place a greased pie dish upside down over the dough. Flip the plate over while holding the pie pan to invert the crust into the pan.
- Smooth the edges of the dough and adjust as necessary, then remove the final sheet of plastic wrap!
- Poke the bottom crust with a fork to allow venting and bake for 8 to 10 minutes. Let cool before adding your filling.
If rolling the dough is not for you, simply put the dough in the pie pan and press it into an even layer on the bottom and up the edges. Refrigerate for 10 minutes before baking to ensure the crust is chilled.
Sweetener: You can omit the sweetener for a savory pie or increase the sweetener if you want a very sweet crust!