If you are looking for a keto pie crust recipe 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, takes about 5 minutes, and works well for both and for sweet or savory recipes on a keto meal plan. Low carb pumpkin pie, pecan pie, cheesecakes, pudding pie, custard pies, tarts, tartlets, and even empanadas come out perfectly with this as the base.
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. But the best part of this keto crust is you can use it with either method! And this easy crust recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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 starts to come together in a ball. The food processor breaks down the almond flour further releasing the naturals oils from the almonds. This helps the pie crust dough stick together.
I'm going to repeat myself here. "The absolute most important part of making this low carb pie crust is processing the dough long enough in the food processor." Over the years I've had several of my readers say that the dough was too crumbly. After troubleshooting with them the same conclusion has happened every time. The dough needs to be processed longer.
Ingredients in Keto Pie Crust
Blanched Almond Flour - I’ve come to enjoy almond flour in baked goods. It has a mild flavor and 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 - I use the store brand regular salted butter most of the time. I know that coconut oil can work too. I recommend using butter-flavored or refined coconut oil.
and a little water - that's it!
Can I Make This Ahead Of Time?
Yes, you can easily make this almond flour crust ahead of time. Just prepare it as directed. It works best if you can put the crust in a freezer-safe pie pan. This will make it much easier when it’s time to bake the crust. Those aluminum pie pans are a great option; then, you can cover them well and freeze. To make sure they are airtight, it’s a good idea to wrap them with aluminum foil and then place them inside a large freezer bag.
To cook the frozen pie crust, remove it from the freezer. Then let it sit on the counter for 15-20 minutes so the pie crust can thaw out a little bit. Then go ahead and pre bake as directed and finish up by using it in your favorite pie recipe or by simply adding your favorite pie filling.
Can I Make Mini Pie Crusts?
Yes, if you are making some individual pies, this pie crust is a fantastic option. It’s super versatile and makes the best pies! Use mini pie pans, ramekins, or even a muffin tin to put the crust in. The biggest thing to look for is how quickly they bake. Because they will be so much smaller, you will find that the crust bakes faster. Start checking it at around 8 minutes instead of 12 minutes.
Does Almond Flour Pie Crust Taste Like Almonds?
The main ingredient in the pie crust is almond flour. You will notice that there is a sweet and nutty flavor that almond flavor does have in low carb recipes. It’s not overwhelming, and you would immediately know that it’s almonds. The naturally sweet flavor is amazing when combined with sweet ingredients like fruit. However, when you add in savory ingredients, the sweetness and almond flavor doesn’t tend to stand out as much.
Expert Tips
I honestly don’t think I have ever made an easier pie crust than this 3-ingredient crust. However, in case you haven’t baked a lot of pies, I wanted to point out a few things.
- Use cold butter. This is the second most important thing after making sure to process the dough until it forms a ball. So many recipes call for room temperature butter, and it’s almost second nature to set the butter on the counter before baking. However, when it comes to crust, it’s vital to use cold butter, so it mixes properly.
- Don’t overbake the pie crust. If you do, it will obviously burn or be too dark to enjoy. If the filling needs to bake a little longer than normal, you can always cover the edges of the crust with aluminum foil, so it doesn’t get too dark.
- Before serving the pie, allow it to cool down properly, so it’s easier to slice. If you get in a hurry and cut it too early, it may break apart some. Some pies are intended to be eaten hot, so follow whatever the directions say.
Ways to Use Keto Pie Crust
I first used this pie crust for my Mini Lime Tartlets. Since then I've used the same low carb crust in Blackberry Custard Pie, Pecan Pie Tarts, Keto Pecan Pie, 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.
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 on parchment paper.
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Ingredients
- 1 â…“ cups almond flour
- 1 ½ teaspoon coconut flour
- 2 tablespoon cold butter
- 1.5 teaspoon 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.
Notes
Nutrition
Want another low carb pie crust recipe? Check out these pie crust recipes from some of my friends:
This no bake crust from Mrs. Criddle's Kitchen is excellent in ice cream pies and tarts, like 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!
Originally Published October 12, 2016. Revised and Republished June 22, 2020.
Annie says
Do you think oat fiber would work in place of the coconut flour?
Taryn says
I think so but I personally don't like the flavor of oat fiber. If you do it's worth a try.
JOHN PACKARD says
This pie crust is very good. I find the double recipe works best for me. I also learned that a stand up mixer with the dough attachment does a much better job bringing the ingredients together to form a workable ball than the food processor.
Debi W says
Do I use my metal blade or plastic one in the food processor?
Taryn says
Metal blade. The metal blade will break down the almond flour to release the natural oils in the almonds.
Shelagh says
This looks great but I don't have a food processor. Would it work in a Nutri Ninja blender?
Taryn says
Yes, but you would probably need to do it in smaller batches.
Leah says
I had to double the recipe to get a 9 inch pie crust. Used it as my base for a smoked salmon and asparagus quiche. The taste worked really well with the savory pie. I have actually printed this one off (which I never do) to make sure I have it handy in the future. 🙂 Thank you for the recipe!
Sylvia says
How do I double the recipe.
I would like to use this pie crust in a Galetta pie.
Thank you
Taryn says
You can just double each ingredient. If you do into the print page there is an option to adjust the servings.
Carolyn says
I can't eat almonds and was wondering if the recipe might work if I made some walnut meal/flour in the Vitmix, or perhaps use a different gluten-free flour since eating keto is not imperative, although I can't eat wheat.
Taryn says
Walnuts would work. I'm not sure about a gf flour. They might need more butter added since they are drier than nut flours.
Barb Williams says
I have had the food processor on for 15 minutes now and the ingredients are still like powder. I'm going to try to add some oil, press it into the pie plate and see how it tastes after I bake it. Am using for a quiche base. Fingers crossed. If it tastes good I'll come back and tell you. 😉
Taryn says
After 15 minutes it would've turned into almond butter. Did you only use 1.5 teaspoons of coconut flour?
Linda goguen says
What if you don’t have a food processor for the 3 ingredient pie crust
Taryn says
You may need to add extra butter or an egg yolk to get the dough to come together.
Dinah Miller says
I love this recipe. I used it for mini quiche and it turned out great. It made six which is how many tart pans I have. Now I am planning to use it for my mock Apple Pie. I am Kets and I do it with Jamaica.
Christi Howry says
Can you use the THM baking blend for the almond and coconut flour?
Taryn says
Yes, but you may need to add more butter.
Danielle says
It was sort of easy to make. It didn't really get to be dough until I removed from the food processor & then put it in saran wrap and rolled it into a ball. When trying to roll it out it was very thin & it was not very pliable. I would make it again. I put pumkin pie in it. It did taste pretty good. A little dry, but still good.
Nancy says
Could I use this for chicken/turkey pot pie? Would I still pre bake bottom crust?
kristin says
Interested in knowing this, too!
I want to use this for chicken pot pie, but only want to do a top crust.
Taryn says
Yes. I would prebake just for 10 minutes or so to help it not get soggy from the sauce.
Jenn Buker says
Does it call for 1.5 teaspoons or tablespoons of butter?
Taryn says
Tablespoons.