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
