Gluten Free and Keto Compliant Pie Crust:
Pie crust is one of those things that despite how much I love to bake, I find a bit tedious and time consuming. Believe it or not, this Gluten Free and Keto Compliant Pie Crust is easier to make in my opinion than a traditional pie crust. I recently tweaked this recipe a bit, after I created it for my Low Carb Tomato Galette and for this Keto Pepperoni Pizza Quiche. I wanted troubleshoot this recipe so that it would be successful for any baking experience level (not everyone’s a baker and I get it…it’s tricky). What I love is that most of the work is all done by a food processor. I have not made this without one so I cannot guarantee the results, but I can give you a few other tips for success. I highly suggest reading through the post below to see how I made a sweet and savory version of this crust. The full recipe is located at the bottom of the page.
- 9″ Pie Plate
- Food Processor (or pastry blender)
- Rolling Pin
- Parchment Paper
Making the Crust-
Like I mentioned above, making the pie dough is super simple and takes about 5 minutes to come together, if you use a food processor. I generally start by combining all my dry ingredients first and pulse in the food processor to quickly combine. Add in the very cold butter (similar to a regular pie crust recipe) and continue to pulse until the mixture looks like small bread crumbs. Finish the pie dough recipe off by adding one egg to bind everything together. I mix until it looks similar to a cookie dough, shape it into a disk, and wrap it in plastic. If you want to make this ahead of time (24-48 hours is fine), I suggest just placing it in the fridge to store it. If you plan on making it sooner, place it directly into the freezer for 60 minutes. I find this makes the dough perfect for rolling and easier to handle.
Rolling the Dough-
Because this isn’t a standard crust, you need to roll the dough out between parchment paper (I also love how little clean up there is my friends…amen to that). Generally my crust is between 10″ around, which works best with a 9″ pie plate. Rolling the perfect circle is actually really easy and I have a good technique I hope you will utilize. Think of the disk of dough as a clock. Place the rolling pin at 3 o’clock and roll it on an angle towards yourself till you reach 6 o’clock (essentially making a small, angled, quarter roll). With my left hand, I then rotate the parchment paper one quarter turn counter clockwise (so 12 o’clock goes to 9 o’clock). I repeat this over and over again. This helps evenly disperse the dough into a circle shape and comes out perfect for me everytime. Before adding the dough to the pie plate, it’s important to let it chill again in the freezer for about 10-15 minutes or so. I place mine on a cookie sheet and let it chill. This way the parchment easily comes off the top and bottom and makes it so easy to invert into the pie plate. To place into the pie plate, I peel off the top layer of parchment, flip it over so the edges hang over the sides of the plate, and gently peel the bottom parchment paper layer off. Gently lift the edges of the dough and slightly push it down into the pie plate. If it breaks or cracks, it easy is mended by pushing the dough together with your fingers. It’s a very forgiving crust! Crimp the edges as you would a regular pie crust.
If baking a plain pie shell, I highly suggest pricking the bottom with a fork to prevent bubbling and puffing. Cover with parchment, add pie weights or dried beans, and bake at 350 F. or until it’s set and golden brown (about 20-30 minutes… this may vary depending on how cold the crust is). For my Pepperoni Pizza Quiche and my Keto Pumpkin Pie, I pour the filling in, immediately wrap the edges of the crust in foil and bake until the center is set. If you do not cover with foil, the almond flour will get very dark and look burnt (trust me… I’ve experimented several times. Remember to just wrap the edges of the crust and not actually cover the entire pie.
I hope these tips will help you with recreating a gluten free and keto friendly version of a classic pastry pie crust. It’s so versatile and can be made sweet (with your favorite low carb sweetener) or left savory too. Let me know how you pie crust turns out and share it with me here or on Instagram! Happy pie making kids!
Gluten Free and Keto Compliant Pie CrustPrint Recipe
- 1 3/4 cup Almond Flour
- 6 tbsp Cold Butter, diced into chunks
- 1 tsp Xanthan gum (yes this is necessary)
- 1 tsp White Vinegar (not you can't taste it)
- 1 tsp Salt
- 1 Egg
- For Sweeter Crust- Add 1/4 cup Low Carb Sweetener and 1/2 tsp Vanilla or Almond Extract
In a food processor, combine the dry ingredients and the vinegar. If making a sweet crust also add the vanilla extract. Pulse a few times until the mixture is mixed.
Next, diced the cold butter into chunks and add it to the dry ingredients. Pulse until the mixture looks like breadcrumbs and no large chunks of butter are present.
Finally, add in the egg and pulse till it looks similar to a cookie dough and is one cohesive mixture.
Place the dough into a disk shape and wrap in plastic wrap to be chilled. Chill in the fridge if you do not plan on making the pie right away (up to 48 hours). Before baking however, the crust does need to chill in the freezer for 45-60 minutes. You can do this right away after making the dough or straight from the fridge to the freezer.
When you are ready to use the crust, roll it into a 10-11" circle between two sheets of parchment paper.
To roll the perfect circle, think of the disk of dough as a clock. Place the rolling pin at 3 o'clock and roll it on an angle towards yourself till you reach 6 o'clock (essentially making a small, angled quarter roll). Then rotate the parchment paper one quarter turn counter clockwise (so 12 o'clock goes to 9 o'clock). Repeat this over and over again until the size of the circle is achieved.
Before adding the dough to the pie plate, it's important to let it chill again in the freezer for about 10-15 minutes or so. Place it on a cookie sheet and let it chill.
To place into the pie plate, peel off the top layer of parchment, flip it over so the edges hang over the sides of the plate and gently peel the bottom parchment paper layer off. If the bottom layer is sticking, place the dough back in the freezer till its a little more solid.
Gently lift the edges of the dough and slightly push it down into the pie plate. If it breaks or cracks, it easy is mended by pushing the dough together with your fingers. It's a very forgiving crust! Crimp the edges as you would a regular pie crust.
Bake the crust at 350 F with the edges covered in foil. Most pie fillings take about 50-75 minutes to set I have found. If baking the pie shell alone, add parchment paper and pie weights (or dried beans) and bake till cooked (between 25-35 minutes depending on how cold it is.