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Whether you’re planning to make a sweet apple pie or a savory quiche, this versatile crust has got you covered. Its neutral flavor profile means it complements both sweet and savory fillings beautifully. And if you can’t eat almonds, don’t worry! This recipe is a variation of our popular Nut-Free Keto Pie Crust, offering you flexibility in your dietary choices.
Flaky Keto Pie Crust: Why You’ll Love It
- Grain-Free: Perfect for keto and gluten-free diets.
- Tasty: Nutty hints from almond and flax, pairs with any filling.
- Versatile: Great for sweet or savory dishes.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Here’s what you’ll need to make this easy flaky keto pie crust::
- Almond Flour: The base of the crust, adding a nutty flavor.
- Flax Meal: Acts as a binder and adds a mild, earthy taste.
- Sea Salt: Enhances the flavors.
- Butter: Adds richness and moisture. Alternatively, ghee or coconut oil can be used.
- Egg: Helps bind the ingredients together.
Almond flour the best option for this keto recipe to maintain its low-carb profile and neutral taste. Alternatively, you can use any ground nuts or seeds. To make a nut-free pie crust, follow this recipe instead.
Yes, you can substitute the butter with ghee (usually well tolerated) or coconut oil.
How to Make Keto Flaky Pie Crust
Combine Dry Ingredients. Start by preheating your oven to 320°F (160°C) if it’s fan-assisted, or 355°F (180°C) for conventional ovens. In a mixing bowl, thoroughly combine the almond flour, flax meal, and a pinch of sea salt. This blend will serve as the base for your crust, providing both flavor and structure.
Add Wet Ingredients. Next, add the softened butter and a large egg to the dry mixture. Use a spoon or your hands to mix everything until a thick, sticky dough forms. The butter adds richness, while the egg acts as a binding agent to hold the crust together.
Shape and Bake. Grease a 9-inch (26 cm) tart pan or your choice of smaller pans. Press the dough evenly into the bottom and up the sides of the pan. Place the pan on a baking tray and transfer it to the oven. Bake for 8 to 12 minutes, rotating the tray halfway through to ensure even cooking. Once it’s golden brown, remove it from the oven and allow it to cool on a cooling rack before filling.
You can store it at room temperature for up to 3 days.
Yes you can keep the crusts in the fridge for 2 weeks, or freeze it for up to 3 months.
Tips for the Best Pie Crust
- Measure Accurately: Be precise with your almond flour and flax meal measurements as too much or too little can affect the dough’s consistency.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to mix evenly for a smooth, pliable dough.
- Even Pressing: Press the dough firmly and evenly into your pie pan to avoid a crust that’s too thick in some spots and too thin in others.
- Chill Before Baking: If time allows, chilling the shaped crust in the fridge for about 15 minutes before baking can help it hold its shape and prevent burning.
- Use Baking Beans: If using a large pie pan, consider using baking beans to weigh down the dough and prevent air bubbles.
- Watch the Oven: Keep an eye on your crust as it bakes, as ovens can vary, and you want to prevent over-browning. If your oven doesn’t bake evenly, cover with a piece of parchment paper to avoid burnt parts.
How To Use Keto Pie Crust
Whether you’re planning to make a sweet Apple Pie (from zucchini!), classic Pumpkin Pie, or a savory quiche, this versatile crust has got you covered. Its neutral flavor profile means it complements both sweet and savory fillings beautifully. And if you can’t eat almonds, don’t worry! This recipe is a variation of our popular Nut-Free Keto Pie Crust, offering you flexibility in your dietary choices.
Tools for This Pie Crust Recipe
- Pie Pan: One 9 inch (23 cm) pie pan, or eight 4 inch (10 cm) mini pie pans.
5-Ingredient Keto Pie Crust
- 2 cups almond flour
- 4 tbsp flax meal
- pinch of sea salt
- 2 tbsp unsalted butter (ghee or coconut oil)
- 1 large egg
- Set your oven to 320 °F (160 °C), or 355 °F (180 °C).
- In a mixing bowl, combine the almond flour, flax meal, and a pinch of sea salt.
- Add the softened butter along with the eggs. Mix until a thick dough forms.
- Grease a 9-inch (23 cm) tart pan or your choice of smaller pans. If using a large pie pan, line the bottom with a 9-inch (23 cm) round piece of parchment paper.
- Press the dough into the bottom and up the sides of the pan. If using a large pie pan, consider using baking beans to weigh down the dough and prevent air bubbles.
- Place the pan on a baking tray and transfer it to the oven. Bake for 8 to 12 minutes, rotating the tray halfway through for even cooking.
- After baking, place the tray on a cooling rack. Once cool, carefully remove the crust from the pan. You may use a sharp knife to gently release the crust if needed.
- Serving Size: 1/8 large pie crust, or 1 mini crust.
- Pan Choice: Use non-stick pie pans with removable bottoms for easy release.
- Dairy-Free Options: If you’re lactose intolerant or prefer a dairy-free alternative, you can easily swap out the butter for ghee or coconut oil.
- Storage Tip: Store the baked pie crust at room temperature in a covered container for up to 3 days. For longer storage, keep it in the fridge for up to 2 weeks or freeze for up to 3 months.