Home » Keto » (The Flakiest!) Keto Pie Crust 🥧 gluten free

(The Flakiest!) Keto Pie Crust 🥧 gluten free

Suuuper flaky, buttery and tasty, this keto pie crust is ideal for anything from pies (think pumpkin and ‘apple’!) to empanadas and quiches.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

Gluten Free & Keto Pie Crust

Suuuper Flaky!

Whip it up easily, roll it out, and go make some pie. Or empanadas, sweet hand pies, pop tarts (!!!), roll-ups… pfff! Endless possibilities await.

And did I mention just 2g net carb per serving?!

A slice of keto pumpkin pie with whipped cream
The Best Gluten Free & Keto Pumpkin Pie (with our flaky pie crust!)

The Flours

We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, I always favor Anthony’s (best taste and texture by a mile!). 

And don’t be afraid of the seemingly long list of ingredients, as you’re likely to have most in your cupboard/fridge already.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

Just One Rule

You must chill your pastry for 1 hour (at least) before using it. Similar to your good-old wheat flour, the almond and coconut (in particular) need the time to soak up the moisture evenly.

So chill for one hour, and up to 3 days.

On the subject of temperature, make sure that your filling of choice is completely chilled before filling up empanadas (or whatever it is you’re cooking up!). Otherwise you will (quite literally) see the pastry melt before your very eyes.

And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge/freezer for 15 minutes before carrying on!

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

The Deets

When rolling out you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So I suggest rolling it out between two sheets of parchment paper (see video).

And talking about lack of gluten, this is the reason why the dough will crack slightly when baked. I’ve noticed that the cracking can be lessened by allowing the dough to rest overnight (probably because moisture is distributed more evenly), though note that taste and texture will be the same.

I also noted that by increasing the xanthan gum you can get a silky smooth crust, but at the cost of losing a bit of flakiness. So I did sacrifice some aesthetics for the sake of taste and texture. 

One last thing (promise!). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. It will make the pastry much more flaky and (perhaps surprisingly) easier to handle.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
A slice of keto apple pie with a scoop of vanilla ice cream and caramel sauce
Keto Apple Pie (with our super flaky pie crust!)

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

(The Flakiest!) Keto Pie Crust

Suuuper flaky, buttery and tasty, this keto pie crust is ideal for anything from pies (both sweet and savory!) to empanadas and quiches.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
4.91 from 99 votes
Prep Time 20 mins
Cook Time 30 mins
Chilling Time 1 hr
Total Time 50 mins
Course Entree
Cuisine American, European, Keto
Servings 8 servings
Calories 189 kcal

Ingredients
 
 

Instructions
 

  • Please see recipe video for guidance!
  • Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
  • Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. 
  • Turn out the dough onto cling film (i.e. saran wrap) and pat into a round. 
  • Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as regular pie crust!).
  • Roll out the crust between parchment paper. It's more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.  
  • Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested). 
  • Bake at 390°F/200°C for 10-12 minutes if making something small such as crackers. And up to 30 minutes for empanadas and such. Just keep an eye out for it, as grain free flours have a tendency to brown suddenly rather than gradually. 

Video

Notes

One batch is enough for a pie base (or galette!). So if doing a latticed pie, you'll want to double the recipe. 

Nutrition

Calories: 189kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 206mg | Potassium: 17mg | Fiber: 2g | Vitamin A: 435IU | Calcium: 31mg | Iron: 0.6mg
Keyword gluten free pie crust, keto pie crust
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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469 comments

    • Any chance you’re running an ad blocker? That’s usually the culprit here as it blocks the video player too :-S

      (Also I know ads are a pain, but keep in mind that they allow me to create all the free content for y’all!) xo!

  1. Joann says:

    Didn’t have food processor so I used forks to mix. It’s just like flaky crust. I made zucchini mock apple turnovers they were buttery and flaky just wonderful. Can I freeze extra or do I store the turnovers in fridge. Great recipie.

    • George says:

      You can freeze it.
      After refrigerating it overnight, I pinchd of a small piece and rolled it out into a 3″ disc and froze between parchment paper last night. Today, I thawed it out and baked it on a foil sheet at 375F for 7 minutes. Turned out perfectly! Crispy & flakey.

    • George Taylor says:

      **Moderator – I corrected the typo’s on thi one. Thanks!
      You can freeze it.
      After refrigerating it overnight, I pinched off a small piece and rolled it out into a 3″ disc. Then I froze between parchment paper last night. Today, I thawed it out and baked it on a foil sheet at 375F for 7 minutes. Turned out perfectly! Crispy & flakey.

  2. Joann says:

    Didn’t have food processor so I used forks to mix. It’s just like flaky crust. I made zucchini mock apple turnovers they were buttery and flaky just wonderful. Can I freeze extra and do I store the turnovers in fridge. Great recipient.

  3. Debbie James says:

    I want to make a lemon meringue pie and the instructions say to blind bake the crust since it is in the oven a very short time with the filling in it. How long does it take to blind bake this? At what temperature?

  4. kristen westergaard says:

    So delighted to have finally found a GF pie crust that is this good! There are a few extra steps, but once you get the hang of it, it’s quite easy.
    My food processor is small, so I used the old “two knives” pastry cutter method, and it turned out great!

    Thanks very much and happy holidays!

  5. Joanne Frey says:

    Hi,
    Is this recipe enough for a double pie crust or should I double it. I have used it for baked brie and it was amazing.

    Thanks

  6. Amber Farquhar says:

    This is LEGIT just like the store light flakey pie crusts. I was so skeptical to try it out because it was tedious and I don’t normally like making things that require steps that involve waiting a certain amount of time (I like instant gratification) but it really wasn’t as bad as I had imagined when all is said and done. And in the end, it was BEYOND worth it!!! I made a double batch the second time and have it waiting for me in the fridge for making pumpkin pie and Brie cheese this Thanksgiving. Paola is always a genius!

    • I’m so happy to hear it worked out so great Amber, and I agree its definitely not hard to make at all (and with practice it becomes even easier)!!

      p.s. I’m also making a brie wheel this week, def a personal favorite 🙂 happy holidays!

  7. Erin says:

    I live with someone that has a coconut allergy. Would it be fine to sub almond flour for the portion of coconut flour? Or is there another type of flour that would sub in better?

  8. Aaeysha says:

    Hi Paola, I love this dough! I made it quite a few times with great success. The best was the brie cheese combo. I want to make an apple pie with it next. However, I’m torn on whether to use this recipe or your all butter recipe from your book. Which one would you recommend?

  9. Anu says:

    I’m sure you don’t need another review of this recipe, but oh my goodness, I can’t help myself! Yes, this dough is fiddly, yes, you really need to follow the instructions carefully (including the 10-15 minute freezing before baking… soo important!), yes for the egg wash at the end, and yes, you might cry and swear a little while making it, but the results are SO worth it! In a strange way, despite being a bit difficult to get the hang of, this recipe is incredibly satisfying to make, and the results are delicious! I used this to make a dough for empanadas and it was fantastic – a bit flaky, a bit crumbly (and okay, it will never be “exactly” like a gluten-ey crust, but it’s so close!), yet somehow just right. I can’t wait to try variants of this for other types of dishes – pies, pasties, perhaps.. maybe… possibly croissants?! Thank you so much for sharing this recipe, it’s genius 🙂

  10. Cynthia Myhre says:

    Wow this is great. A little tricky until you get the hang of the delicacy of the dough but as you said, when it gets difficult, pop it in the freezer for 5 minutes. I made meat empanadas, like my grandparents used to make for me but with this dough. It was like pull out a nice 2″ ball and flatten it oval wise between the parchment paper and keep lifting the paper on each side after each roll, then fill it in the middle and use the paper to turn over the dough to cover the filling so I can use a fork lightly to seal the edges. Came out so good, I have to hide them from the family so I have some left for me. lol. Thank you!!! *Only change was I used an egg yolk with ½ tspn monkfruit sweetener mixed together for the coating and it also helped seal any breaks in the dough. If you had a picture upload I would show you. 😀

  11. David says:

    What are you putting on the parchment paper and dough before rolling out? It looks like flour, but I’m sure it’s something else.

      • Suzie C says:

        Did you try the goat cheese? I have a mild cow’s milk allergy, but I can do sheep and goat cheese. Would love to know if you subbed anything for the butter, too. Thanks!

  12. Jayne says:

    Hi! I looked through the comments and didn’t see an answer, so thought I would ask what you could sub for xanthium gum? My husband is potato intolerant and it is a potato based additive. Thanks so much!

  13. Ida says:

    I made this today! Didn’t even use a food processor. I just used a fork to do the mixing, to avoid over working the dough. Turned out absolutely fabulous ❤️❤️❤️ Thank you for sharing the recipe

  14. Lourdes Masini Carral says:

    I’m from Argentina and I started doing Keto a month ago, so I was so glad I found a recipe to make Keto empanadas…it wasn’t as easy as it looked in the video but maybe I just overworked the dough. I had a very difficult time filling up the empanadas, I couldn’t use the empanadas press I would normally use. At this point I was disappointed and hopeless till they came out of the oven…amazing dough! I loved it!!! Couldn’t believe they were Keto!!

  15. Yum!! Thank you sooo much for posting this recipe. So much nicer than the Fathead dough in my opinion.
    Absolutely delicious! Thanks again all the way from the bottom of the world. New Zealand 🙂

  16. Paulie SCV says:

    SO…. this crust tasted great on the edges and did looked golden BUT is useless for making a pie, I made a STRAWBERRY RHUBARB PIE and to make sure this wasn’t too watery I pre-cooked the filling on the stove and I shoved it in the freezer to get cold, time wasn’t an issue since I was bingewatching Yellowstone in the downtimes BUT make sure you have LOTS OF TIME IF YOU DECIDE TO MAKE THIS. Now how exactly I’m I supposed to bake the top layer of the pie to make it look all pretty if this crust can’t take any heat (the shell is a different recipe so don’t even think about trying to shape this recipe into a top layer).
    so top layer looks great, filling looks great, I just can’t take a slice out that pie dish, I might make it strawberry pie ice cream.

    Wasn’t hard without a food processor.

    • Linda says:

      Soooo are you saying, if you use this pastry you can’t fill it (for instance), with home made blueberry filling? Does pastry stay in tack and brown on bottom?

  17. Dalila Hardwick says:

    Hi,
    I could not find the link for the video. Is it still available?
    Also, can I substitute psyllium for xanthan gum? what dosage? And ricotta cheese for cream cheese?
    Thanks for the recipes, can’t wait to try it out.

  18. Oksana Voskresenskaya says:

    I posted a question earlier but it went somewhere.
    Can I substitute whey protein isolate for coconut flour? Please respond.
    Thank you

  19. Oksana Voskresenskaya says:

    Hi Paola,

    I would like to try the recipe but I can’t stand coconut flour at all, in any way. What do you think if I substitute whey protein isolate for the coconut flour? Please let me know.

    Thank you in advance

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