You've asked for it, and here it is—the single most essential baked item in the books. A pie crust to meet your every need. With only five ingredients, almond flour, salt, butter, egg yolk, and water, you can make a crumbly, golden keto pie crust for your every sweet endeavor.
Pie crusts are like blank canvases, and you're the artist. With a good pie crust in hand, the sky's the limit! Think "apple" pies, rhubarb tarts, pumpkin, or chocolate pies.
When I started baking, way back in the days, I bought ready-made pie crusts; I admit it, but it just took one homemade pie crust to change my entire cooking style. Pie crusts are foundations, building blocks for new and exciting things, and let's say it out loud — pies are just as good as their crusts.
The Ingredient List
Now that I got that off my chest, allow me to talk about today's ingredients.
The chief ingredient here is almond flour. And DO try to find the refined kind and not the coarse almond meal. Did you know just one almond provides 6 grams of protein and 4 grams of fiber? Add to that lots of vitamins and minerals; almonds are awesome!
Our recipe calls for seven teaspoons of butter, too. Make sure it's cold and cut into pieces. Essentially, butter keeps everything together.
Get your hands on a large egg, discard the white and keep the yolk, and you don't want to skip this one, trust me — it makes all the difference texture-wise.
Finally, a pinch of salt and a splash of water. Let me tell you, you won't find pie crust recipes as easy as this one. It's also almost zero NET carb, and you just can't beat that.
What You'll Need
We're using our reliable food processor for the most homogeneous texture, so have yours in hand. You'll also need some plastic wrap because the dough needs to rest.
The next thing you'll need is plenty of counter space; we're rolling the dough until it's nice and thin. That's how you get crackling and crumbly pie crusts.
Of course, we're using a greased pie pan. Mine is 10 inches, but do use whatever you have at home as long as it’s similar in size. Finally, we're using the oven, we're just baking our crust for around ten minutes, but you obviously can't skip this step.
Recipe Rundown
With all your ingredients in hand, let's start by throwing into the food processor, our cold butter, almond flour, egg yolk, and a bit of water.
With gentle pulses, incorporate the dough. You might want to add some more water if you feel your dough is too dry.
Once smooth, remove your dough, shape it into a ball and wrap it in plastic. Allow it to rest in the fridge for about one hour.
This is the time to make your pie filling, and for that, there are endless possibilities. Today, though, I'm focusing just on the keto pie crust.
Preheat your oven to 390°F (200°C) at least fifteen minutes before you bake your pie. In the meantime, bring out your dough, and roll it on a floured surface. Fold it a few times and roll it again.
I like to fold my dough into quarters before transferring it into the pie pan and unfold it there. Then, with your fingers, press the dough to cover the entire surface. That's fun, right?
Finally, use a fork and prick the dough a few times to prevent bubbles from forming. Bake your pie crust for ten minutes or until golden and enjoy!
When To Make A Keto Pie Crust?
All pie crusts are super versatile, and this one is even more so. It's inclusive. You can make a pie and serve it to your friends and family without having to worry about their dietary preferences.
Experiment with different pie fillings, but my favorites right now are keto "apple" pie and low-carb pumpkin pies. Just let your imagination flow!
Make sure you keep this pie crust recipe in hand, bookmark it if you need to. Believe me; it's a lifesaver.
Recipe
Keto Pie Crust
Equipment
- Food processor
Ingredients
- 7 tablespoon butter - cold and sliced
- 1 ½ cup almond flour - approx. 5 oz. (140g)
- 1 large egg yolk
- 2 ½ tablespoon water - ice cold
- ½ teaspoon salt
Instructions
- Place almond flour and salt in a bowl of a food processor and pulse.
- Add cold butter, ice-cold water, and egg yolk. Pulse until the mixture forms a uniform dough. If too dry, add small amounts of iced water, bit by bit.
- Once smooth, remove the dough, shape it into a disc, and wrap in plastic foil. Place in the fridge for about 1 hour. In the meantime, prepare your topping.
- Preheat your oven to 390°F (200°C) at least fifteen minutes before you bake your pie. In the meantime, bring out your dough, and roll it on a floured surface. Fold it a few times and roll it out to about a 12-inch circle.
- Fold loosely into quarters, transfer it, and center the point in the pan. Unfold it and don't stress if it falls apart - you can always stick it back together. Then, with your fingers, press the dough to cover the entire surface. Press into the bottom and up the sides.
- Finally, use a fork and prick the dough a few times to prevent bubbles from forming. Bake the pie crust for ten minutes or until golden and enjoy!
Nutrition
Jackie says
The recipe sounds good, and I’ll give it a try.
You state above:
“Did you know just one almond provides 6 grams of protein and 4 grams of fiber?” That should be approximately 1/4 cup of almonds, not one almond.
Jlizz says
I ordered some Lupine flour, but was not sure where to start. I saw the pie crust recipe and thought I'd swap out 1/2 C of almond for Lupine flour. I double the pie crust recipe and decided that I would make a Chicken Pot Pie for dinner. I tweaked the recipe to make it savory. I added sage and a little poultry seasoning and 2 tsp of monkfruit erythritol mix. I followed Tisa"s directions. While the dough was resting in the fridge I made my filling for the
pie. I prebaked the bottom crust for 10 minutes and let it cool just a tad. Put in the Chicken Pot Pie filling and covered with a top crust. Baked it about 20 minutes at 350 degrees. I would have baked it a bit longer, but I had a calf born in the field and needed to go check on it. So I left the pie in the over with the door cracked. About an hour later I served it. It was a beautiful golden crust which I have not gotten with other Keto pie crust. It had that buttery crust texture that I have been craving! My entire family raved about it. My eighteen yr. old who is picky couldn't believe it was KETO!! Big win!!
I cant wait to try other recipes with the Lupine flour.
Thanks Tisa for giving me the courage to try it
Jlizz
Tisa says
Yay, Jlizz, your feedback has just made my day. And probably some future days, too, when I will try out your recipe in our kitchen. Thank you!
Janet Huyton says
Thanks, going to use this for turkey, ham, mushroom and leek pie this week 😀
Tisa says
Awesome, Janet! Let us know how it goes.