Keto Pie Crust 5 Ingredients

Looking for keto pie recipes? Try my keto cherry pie, keto pumpkin pie, and keto pecan pie. Everyone needs a low carb pie crust recipe in their baking arsenal. While there are a few low-carb options at the grocery store, it’s way more convenient (and cheaper) to make your own at home…and it tastes way better.

Why I love this recipe

Simple ingredients. The crust just needs almond flour and simple keto baking staples you probably have on hand already. Foolproof. Okay, so gluten-free pie crusts are infamous for being crumbly and breaking, but this crust is smooth and turns out perfectly. Versatile. What we love about this crust is how we can use it on anything, be it a savory keto quiche or sweet keto apple pie. Super convenient. Whenever I need a crust, I always make two so I can freeze the extra and pull it out when I’m feeling inspired.

Ingredients needed

Almond flour. I made my own blanched almond flour, but you can buy it at the store if you’d prefer. Avoid almond meal as it’s much more coarse and will make the crust dense and crumbly. Salt. Just a pinch to balance out the other ingredients. Granulated sweetener. I used allulose, but erythritol works great too. If you want to make a savory pie, you can omit this. Xanthan gum. Holds the crust together without needing any stabilizers. Butter. Unsalted butter measured in its melted state. Egg. I always prefer using room temperature eggs– but you probably know that by now!

How to make keto pie crust

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Combine the ingredients. In a small bowl, combine dry ingredients. Add the melted butter and egg and mix until combined. Step 2- Shape and chill. Using your hands, shape the dough into a ball, cover it with plastic wrap, and place it in the refrigerator for an hour. Step 3- Prep work. Preheat the oven to 180C/350F and lightly grease a 9-inch pie pan. Step 4- Roll out the dough. Remove the plastic wrap from the dough. Place the dough ball between two sheets of parchment paper and use a rolling pin to roll it 1/4 inch thick. Step 5- Shape. Transfer the dough to the pie dish, using your fingers to press up any tears or rips in it. Use a fork to pattern the edges, then poke holes through the base. Step 6- Blind bake. Cover the crust edges with tin foil and blind bake for 10-12 minutes until it begins to firm up. Remove the crust from the oven and let it cool completely. Once cool, it is ready to use. Alternatively, you can add the filling and bake everything together.

Arman’s recipe tips

Use a food processor. While completely optional, I find using a food processor helps me save time mixing the dough. Lightly flour the pie dough. Sometimes, when I go to pull the dough out of the fridge, it’s still a little tacky. If this happens, lightly flour the bottom of the parchment paper before rolling it out. Don’t forget to poke holes in the bottom of the dough. This will prevent the crust from cracking or puffing up through the baking process. Skip the blind bake. If you have the pie filling ready to go, you don’t need to blind-bake the crust. Blind baking is only needed if the crust is going to be stored before being baked.

Storage instructions

To store: The keto crust can be stored in the refrigerator, covered in an airtight container, for up to 3 days. Be sure to keep the crust completely covered, as even a tiny air pocket can dry it out.

Make it nut-free. If you need a nut-free pie crust, use sunflower seed flour instead. I tried coconut flour and didn’t like the consistency. Make mini pies. Simply press the dough into mini tart tins and blind-bake for 5-6 minutes or until firm. Add flavor to make a sweet pie crust. If you’re making sweet pies, add a little cinnamon or pumpkin pie spice for more flavor. Or add flavor to make a savory pie! If you’re making savory pies (my favorite), add seasonings like garlic powder, onion powder, paprika, or even a little parmesan cheese.

To freeze: Wrap the crust completely in plastic wrap and store it in the freezer for up to 2 months. Thaw it in the refrigerator overnight before baking it.