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(The Flakiest!) Keto Pie Crust 🥧

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

I 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!)

And… The Video Story!

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.
4.87 from 123 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!

543 comments

  1. Stephanie L says:

    Hi Paola!

    I’ve tried this pie crust with your quiche lorraine recipe (it was *amazing*!!), and now I’m thinking of using it for a meat pie (i.e. doubling the recipe to have a bottom crust and a top crust). I’m not 100% sure about the procedure though: do you think I should blind bake the bottom crust first, then add the (pre-cooked and chilled) meat filling and cover it with the top crust, and then finally bake until the top crust is ready? Or would you recommend I skip the blind bake for the bottom layer, and instead bake the fully-assembled meat pie in one go?

    Thanks! 😀

    • Mona says:

      Hi. Did you get a reply? I’m thinking of making a chicken pot pie and doing what you mentioned. Did you have success blind baking the bottom crust first, adding meat filling and then topping with more crust and baking?

    • Paola says:

      I would do it by hand then (see videos on you tube on how to cut a pastry dough by hand with a couple knifes). With your kitchen aid you’ll end up beating the butter rather than cutting it in 🙁

  2. JennyB says:

    We’ve had a long series of keto-recipe-fails here and I’ve got, *ahem* HAD, some unhappy kids. I whipped up this recipe a couple of days ago and its been resting in the fridge. I just rolled out half of it, gave it a generous sprinkle of cinnamon & Swerve, sliced it into 1 inch ribbons and baked it. I wanted to twist them, but I rolled it out too thin and they were too fragile. Served them up to the kids and they are a huge hit. Like a sugar cookie! Can’t wait to use this dough with other recipes.

  3. Kay says:

    This is the absolute ONE! I made it the first time with no problems. I didn’t use all the butter required(used 5 tablespoons) because of the warm climate in NC. I had been putting this recipe off for a while and am so GLAD I finally made it…it’s phenomenal! Already ate 1/4 of it with havarti and chantrelle mushrooms in the middle. Now I have some jicama baking in the oven with it…fingers crossed it doesn’t get too dark before the jicama is done.

  4. Robyn says:

    Someone recently suggested this crust recipe for a flakey beef wellington crust. Since the cook time is much longer on that dish, any suggestions as to how well it might hold up and/or ideas on how to make it work right?

    Thanks so much!

  5. Steph says:

    Hi Paola,

    Just recently found your website and I am making EVERYTHING! Love it so much, we already enjoyed the cheesecake dessert, and the vanilla ice cream is in the freezer right now. I have just made this pie crust to refrigerate for a couple of days (I am entertaining later), but I’ve noticed that it smells a LOT like vinegar. I have definitely only added two teaspoons, but honestly it worries me and I’m afraid that it will taste strongly like vinegar. Is this going to resolve itself in the oven?

    Thanks!

  6. Stef Jones says:

    This pie crust is epic! We make it a few times a month for pies, chicken pot pie, empanadas, crackers…! Thank you for all that you share, you’re such a generous soul!

  7. Matt says:

    I had problems with making Empanadas with the dough being too fragile and breaking up. So the next time I increased the Xanthan Gum to x2 teaspoons and needed the dough in a plastic bag for 1-2 minutes, then popped in the freezer for 20 mins. The great thing is that the dough is much stronger and less likely to break up when trying to fill and make the empanadas. So Yummy, thanks for this recipie!

  8. Patti says:

    Hi,
    Does anyone know how long to blind bake the pie crust and if so on what temp.? I was thinking of making individual chicken pot pies. Or beef stew. I llive alone so I make smaller Boulder of things to freeze.Do I need to bake crust first.? How long would I need to bake them for. I am making a lot of these recipes lol.
    Thanks

    • Lucija says:

      Hi,
      I usualy bake it at 180 dg Celsius for 20-25 minutes until it’s sligtly golden, fill it (with custard) and then bake it at 160 dg Celsius another 20-25 minutes. It turnes a bit darker at the edges, but doesn’t taste burnt.

    • Paola says:

      Hi Linda and yes! Same rules to traditional pie crust apply, and just be sure to not melt the butter with your hands (try running them in cold water before) xo!

    • Lindsay McCleve says:

      You can use two forks to mash together. That’s what I use to do before I bought a pastry blender, it’s a hand held tool designed for the task

  9. Alline says:

    Hi Paola!
    I just started trying out new keto and gluten free recipes and am a huge fan of your site! I tried to make this dough last night but my kitchen was warm so I think that was an issue with rolling it out successfully – my dough broke as i tried to transfer it and it stuck to the wax paper a bit too. But I am also wondering if for using this crust with a wet filling (like berries since so much of the juices comes out) it would benefit the crust to pre-bake it? Or does it not work at all with wet fillings? Also, is this recipe good for one bottom crust? Like if i wanted to close the pie on the top, would I need to double it? Sorry about all the questions! Thank you 🙂

  10. Elizabeth webb says:

    Going to give your crust a try on the next Greek spinach and feta quiche that I make on other keto recipes for pie crust it calls to pre-bake it before filling it ,is this what you recommend doing

    • Paola says:

      Hi Elizabeth! Yeah you want to blind bake this one as well- check out the quiche Lorraine recipe on the site as that one will give you good pointers 😉 xo

      • Elizabeth webb says:

        Awesome thanks for the quick reply I guess I’m going to dive in to this keto baking I have just about everything from your list to build my pantry now Amazon’s going to love me

  11. Cathy says:

    I understand that you can’t advise regarding the addition of a little vital wheat gluten, but I wondered if anyone reading your wonderful page may have tried it

  12. Cathy says:

    Hi. Has anyone there actually tried adding a little vital wheat gluten? If so, how much and what effect did it have to the taste and texture?

  13. Marcelle says:

    I think only one other person mentioned this, but I also have no gluten issues and I’m wondering if anyone has tried adding any vital wheat gluten to make the dough more manageable with a filling. Thanks for such an AWESOME blog – and for your latest book!

    • Paola says:

      It will definitely work, but you’ll also need to be careful with how much you add as part of making pastry is being careful to develop too much gluten. In all honesty I haven’t worked with vital wheat gluten (Celiacs here!) so I can’t guide you with amounts xo and thank you for your comment! So happy you guys are enjoying the book so much already! xo!

  14. Patti says:

    Hi Paola, This sounds delicious and flaky and I can’t wait to try it as a pie crust. I wonder if anyone has made it with an egg replacer as I can’t eat eggs?

  15. Linda says:

    Hi Paola,

    Happy Friday!

    I was wondering if I could pick your brain. I have some rhubarb (tis the season!) and I’m trying to create a low carb version of one of my favorite recipes (linked below for your reference but the tarts in that link look really crumbly and dry. The crust is normally buttery with just the right amount of flaky crispness) – it’s individual rhubarb compote tarts and the crust is made of cornmeal and cornflour. Do you think this cream cheese keto pie crust would work OR do you have another crust on your site that you think would work better, in general and with the rhubarb compote, in particular? As an aside, I’m going to sub sukrin gold for the brown sugar in the compote but otherwise, keep that part the same.

    https://thesesaltyoats.com/posts/recipes/first-of-the-season-rhubarb-tarts

    Thanks in advance!

    Regards,
    Linda

  16. Erica says:

    I don’t have a food processor, do you think I can make it with my kitchen aid or by hand if I make all the utensils very cold?

    • Paola says:

      Hi Erica! It won’t work in you kitchen aid as you would beat the butter rather than cut it. I would suggest instead that you either use a pastry cutter, or grate some frozen butter into the flours and mix it briefly with your hands until the dough just comes together. xo

      • Christie Eng says:

        Speaking as an experienced pie baker, grating frozen butter or lard is my favourite method. I like a food processor too just second choice. Since cream cheese is included, the food processor is more convenient if you have one.

  17. Karen Mayrand says:

    Superb!! I’m a baker and we were missing all my usual baked treats since I changed my diet. I’ve been enamored by all your delicious looking recipes and finally try to use your crust with my regular quiche. My daughter announced before dinner that it was one of my “strange” recipes, but to all their surprise, there was nothing strange about it. They all thought it was delicious. I can’t wait to try some of your other recipes. I think your blog is beautiful and I was so happy to find that the recipe was equally creative and successful. A few questions about this recipe – you think the quiche would freeze well with this crust? Or how about the dough? I’d like to be able to make a double batch and freeze it.

    • Paola says:

      Hi Karen! I’m sorry I missed your wonderful comment earlier, but so happy you loved this crust so much! Regarding your question, I’ve frozen quiche slices with this dough without a problem. The dough also freezes well unbaked like regular pie crust. Hope this helped! xo!

  18. JenS says:

    I made this as a quiche, prebaked the crust to ensure it didn’t get soggy. The crust was delicious, but I couldn’t keep it from over browning. I even covered with foil, but by the time the quiche was set, the crust edges were quite browned and less desirable. I made two, one with my previous go to keto crust (with a 1/4 cup gluten free flour) and yours (to lower the carbs even more).
    Is there any suggestions to keeping the crust from browning further? I wonder if I blind baked it with the tinfoil from the beginning, and then kept it on through the quiche cooking. Looking forward to trying again so I can try out the crust as flaky as it’s meant to be!

    • Paola says:

      Did you prebake it until fully golden? That could be the reason for the over-browning. Also keep in mind that grain free flours do brown notoriously quicker. This will also vary from oven to oven and the dish you used (dark pie dishes brown more than light ones etc). Maybe just foil cover the edges next time from the start xo!

  19. mari sato says:

    I made it and it was delicious! I added some more seasonings in the dough and it got more flavory! I filled it with all the vegetables, bacon and cheese I had in my fridge and my husband just loved it!! Thank you for the recipe! Saved my lunch!

  20. Kristiana Cerna says:

    Hello!
    Thank you for your blog, it is fantastic! I love both your pictures and food! Do you think I can use instead of cream cheese a coconut cream (for a dairy-free option). Thank you for your work, it is a pleasure to follow your recipes 🙂

    • Paola says:

      Hi Kristiana! So happy you’re enjoying the recipes! Coconut cream won’t be a good replacement here. What were you thinking of using in place of the butter? Something like Earth Balance? Your best bet would be to sub in with half the amount of butter (or sub). But I’m working on an all-butter pie crust to come out soon!

      Also! Check out the instant ‘graham cracker’ crusts from the cheesecakes-for-1. It’s very different, but the butter there is easily substituted by melted coconut oil. Press-on, but seriously amazing for things like fruit tarts etc. xo!

      • Kristiana Cerna says:

        Instead of butter I normally use ghi (as I am not sensitive to ghi) or coconut oil. The only thing I have been struggling on keto is to substitute cream cheese as it seems it is everywhere :D. So do you suggest to try it without and put there more ghi/coconut oil? Thank you!!

        • Paola says:

          Hi Kristiana! Sorry to have missed your comment earlier! In all honesty I’m not sure a straight sub would work here. But I’m working on an all butter pie crust which should do the trick 😉 xo!

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