If you are looking for a keto pie crust that can be either rolled or pressed into a pie plate you can stop right here. This Easy Low Carb Pie Crust has only 3 ingredients works for both and for sweet or savory recipes.
Easy Low Carb Pie Crust – Gluten-Free, Grain-Free, Keto, THM S – Only 3 Ingredients!
It’s kind of funny that I chose a rolling pin for my blog header image since I’m not really a fan of rolling out dough. The rolling pin mentioned was my grandmother’s and whenever I use it I think of her.
I do, however, prefer not to use it.
I like to press out dough with my fingers much better than having to roll it out. Sugar cookies are the worst. Roll, cut, roll again, cut again, roll again, and five hours later you are finally done. I suck it up and make Christmas cookies with the kids once a year but don’t make cut out cookies any other time.
We have a friend who makes the most beautiful raspberry Linzer tarts and those are even more work because each cookie has two pieces. I’ve never even attempted them.
How to Make Low Carb Pie Crust
The absolute most important part of making this keto pie crust is processing the dough long enough in the food processor. When you first start it looks like sand. After a minute or two of processing, it comes together in a ball. The food processor breaks down the almond flour further releasing the naturals oils from the almonds. This helps the dough stick together.
Ingredients in Keto Pie Crust
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Butter
and a little water – that’s it!
Ways to Use Keto Pie Crust
I first used this pie crust for my Mini Lime Tartlets on May 6th. Since then I’ve used the same dough in Taco Empanadas, Blackberry Custard Pie, Pecan Pie Tarts, and Fudge Brownie Pie. I’ve used it as both a press in and roll out pie crust and it works equally well for both.
This is enough for one regular bottom crust. I think it would work to double it to have enough for a top crust but I haven’t tried it yet.
Here are a few more low carb pie crusts that are worth sharing:
This no bake crust from Mrs. Criddle’s Kitchen is excellent in ice cream pies and tarts. I use it in my Berries & Cream Ice Cream Pie
A no bake chocolate crust from Wonderfully Made and Dearly Loved
An easy three ingredient crust from Nana’s Little Kitchen
This Cream Cheese Pie Crust works for weaving the top crust!
Here is my Easy Pie Crust as a press in crust in this Blackberry Custard Pie. It held up wonderfully!
And here is the same dough used for a savory recipe. Taco Empanadas! For this one, I roll out the dough, cut circles, and then fill those, seal them, and bake.
And here is this crust in my Lemon Ricotta Pie! This one is amazing!
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Ingredients
- 1 1/3 cups almond flour
- 1 1/2 tsp coconut flour
- 2 tbsp cold butter
- 1.5 tsp cold water
Instructions
- Mix the ingredients in a food processor until the dough comes together. Roll out or press into a pie plate. For a pre-baked crust bake for 12-14 minutes at 350 degrees until golden brown. Cool completely.
- Or fill as desired and bake with the filling.
Nutrition
Ms. M says
used extra tbs butter
requires scoring dough and pre bake for custard/pumpkin pie
Katrina says
Can you substitute coconut oil for the butter?
Taryn says
Yes
Misty Black says
Made this with pumpkin pie filling, whole family loved it. They didn’t even miss the classic pie crust. It resembles gram cracker crust.
I’ll be this with an apple pie filling next week. I’ll post again how it turns out.
Chris says
I’m looking forward to trying this crust for many different recipes. My question is will it hold up to making fruit pies? Specifically raspberry pie that is mostly cooked on top of the stove and then finished off in the oven with a top crust.
Thank you for any help, Chris
Taryn says
So, you make your raspberry pie in a skillet? Or do you cook the filling and then add it to the crust? I have not used this in fruit pies yet. My only concern would be the bottom getting soggy.
Juanita Rockhill says
Hi Taryn,
I have yet to try this, but I plan to…soon!
Could you please tell me if the nutritional stats for the entire batch, or how many servings is it based on? I don’t see either a serving size, or number of servings shown. Thank you for your wonderful creative spirit, as well as your generosity in sharing.
Taryn says
This has 8 servings (near the top of the recipe card) and the nutrition is for one serving. Enjoy!
Lorenda says
I don’t know what I did wrong but it doesn’t seem to be enough butter or water. Or am I just used to the regular pastry flour recipe?
Taryn says
This takes 2-3 minutes to come together in a ball in the food processor. Did you process it long enough?
Lorenda says
Maybe not. I have the mind set that pie dough should not be overworked. I was just mixing it by hand.
M. jameson says
Allergic to nuts – any substitute for the almond flour???
Taryn says
This is mostly almond flour. Sunflower seed flour might work but I’d suggest looking for a different recipe that uses a flour you can have.
Pamela says
Good afternoon is there a substitute for the Coconut Flour? Thank you
Taryn says
You can try omitting it. It does help bind the crust together. I have not tested other options but gelatin or xanthan gum could possibly work. I would suggest making about 1/4 of the recipe and baking it to see what happens. That way you won’t end up wasting a lot of ingredients.
Margie says
May I ask what size pie pan did you use?
Taryn says
Hi Margie, a standard 9 inch pie plate. If you want to use this for a deep dish I’d make 1.5 times the recipe.
Aimee Shugarman says
I struggle making pie crusts, this tutorial and recipe is perfect!
Sues says
I hate rolling out dough, too! I’m not a low-carb eater myself, but this recipe is so perfect for some of my family members who I always struggle with when it comes to making desserts!
Belinda says
Perhaps it goes without saying but looking at your pic, this should be pricked with a fork prior to baking? (I’m not much of a crust maker so I’m pretty new to pie crusts!)
Taryn says
I did prick it but I’m not sure it was even necessary. I don’t think it would bubble up like a wheat flour crust.
Yolie says
Can it be mixed in the blender instead of a food processor?
Taryn says
I think so. Just pulse slowly and scrape down the sides frequently or you might end up with almond butter.
Shannon says
Hi. ( ◠ ◡ ◠)/
I’m just starting THM, so I’m ignorant – When this recipe calls for almond flour, is it blanched almond flour, or just almond meal?
I’m not seeing specks in the photo, so I’m assuming it’s the blanched kind, but I’d like to be sure.
Taryn says
I use blanched but I think almond meal would work in this crust as well.
Wanda says
Can this be divided and frozen? There’s o ly me here and I’d love to have crusts ready to bake for an individual tartlet.
Bethany @ athletic avocado says
Holy cow, I never knew that it was this easy to make a low carb pie crust! Definitely trying soon!
Michelle says
Is this crust crispy on the edges? I love the crisp of a pie crust, but I’d rather just leave the crust off altogether if it’s chewy/grainy like too many THM ones are. Thanks so much! I love your recipes!!
Taryn says
You can’t get as crispy as a regular wheat flour crust when you use nut flours but this definitely isn’t chewy or grainy. I just used it for my Fudge Brownie Pie and the edges had a nice crispiness in contrast to the brownie.
Jennifer M says
Does the crust hold up when you cut a pie? Just wondering if it falls apart like graham cracker crusts can.
Taryn says
It can be a bit crumbly depending on the filling. It holds up best when chilled and with a firm filling.