If you are looking for an easy keto pie crust recipe that can be either rolled or pressed into a pie plate you can stop right here. This 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.
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When I started blogging making a perfect almond flour pie crust recipe was at the top of my to-do list. There were so many recipes I wanted to convert that needed this base. I set out to make an easy press-in keto pie crust that was versatile. And I nailed it!
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 pie 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.
Ingredients
Blanched Almond Flour - I have learned to enjoy almond flour in baked goods. It has a flavor of mild depth and provides a tender crumb in cakes, cookies, biscuits, and keto pie crust.
Coconut Flour - A little coconut flour goes a long way. Coconut flour will help to soften the nuttiness of almond flour because it's naturally drier and absorbs more moisture than nut 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 or ghee. If you use unsalted butter please add a pinch of salt.
Water - Just a bit helps the keto pie crust dough come together.
How to Make Low Carb Pie Crust
Step One: Process the ingredients in the food processor until they come together and look like wet sand. This can take 2-3 minutes on high.
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 (or three) of processing on high, 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.
Step Two: Press into a pie plate.
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 keto pie crust dough needs to be processed longer.
Variations
Vanilla Extract - Adding a dash of vanilla is a nice addition.
Sweetener - If you like sweet pie crust replace a tablespoon or two of the almond flour with a 1:1 sweetener such as allulose, erythritol, or xylitol.
Spices - Add a bit of cinnamon, ginger, nutmeg, or pumpkin spice for more flavor.
No-Bake - If you are looking for a recipe that is no bake just click here: no-bake keto pie crust
Almond Meal - Almond meal will make the crust darker but can work in place of super fine almond flour, if needed.
Eggs - Adding eggs will make the crust chewy instead of crisp and flakey. I don't recommend adding much egg. If you want you can add a tablespoon or two of egg yolk or beaten egg.
Savory Pies - If you are planning to use this for savory recipes you can add some garlic powder, onion powder, or a spice blend.
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 keto 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.
Common Questions
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 keto 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.
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 them on parchment paper.
This also works great in Keto Quiche.
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📖 Recipe
Ingredients
- 1 ⅓ 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.
Luann M Ragonesi says
I really like this pie crust. No, it is not like a regular flour crust, but for low carb and GF, I think this is the best one I've tried. The flavor is good and although, it is a bit crumbly, the texture is way better than the others; even my non-low carb kids liked it. The only thing I would add is that the recipe doesn't make quite enough dough to go all the way up the side of my pie pan. I pressed it out as thin as I dared and it was still to low to accommodate all my quiche mixture. Since then, I calculate about 1/4 more to the recipe and it works great!
Chrtistine Vaka says
I looked everyehere for a pie crust recipe and found this to be exactly what I needed.
Thank you.
Linda Presock says
I was wondering if this would work for a pot pie. I use a THM recipe, and I don't like the crust that it has on top.
Taryn says
Yes. I would recommend baking in a glass pie plate on the bottom rack. Lift it up to check that the bottom of the crust has browned.
Taryn says
Yup! I would just bake on the bottom rack in the oven. If you have a glass pie plate that is a great way to make sure the bottom crust cooks.
Camila says
This crust turned out great! Simple and easy to make and tastes delicious! Thanks for the recipe!
Lisa says
My friends raved about this low-carb pie crust and couldn't believe it was keto-friendly!
Mia says
How well does this recipe work without a food processor - mixing by hand?
Taryn says
The food processor breaks down the almond flour releasing the natural oils. Combined with the butter the dough comes together without added liquid. If you mix by hand it might not come together unless you add some egg.
Natalie says
I made mini pie crusts with your recipe with my kids. It's a perfect recipe, the best I used so far, thanks!
Gina says
This pie crust recipe was just what I was looking for! Trying to stick to keto and this was simple and easy to make. Plus, it came out great!
Mary Ford says
Tried today for chicken pot pie and overall was pleased. Does it taste like the flaky flour based dough—no; however, it’s keto and regular dough isn’t. Recipe is really simple. I pressed it into individual dishes and prebaked for 8 minutes which was perfect. Made a second batch for the top crust. Top crust was a little tougher to put on filled dish because dough is so soft but once baked it looked fine. Tasted pretty good too. Will use it again.
Sharon Lynn says
Easy and quick and tasty don’t forget the salt if you use no salt butter.
Justine says
This is a GREAT crust. I made a coconut cream pie with it and it was perfect!
Taylor says
This pie crust is SO delicious! It's buttery, with a hint of nuttiness that works great in both sweet and savory recipes. We've used it for pot pie and pecan pie bars and it worked beautifully!