Name: The BEST Keto Flaky Pie Crust - Gluten-Free
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (100 g) Super Fine Almond Flour; 1/2 cup (60 g) Coconut Flour; 1 tsp sweetener of choice (optional); 1/2 tsp xanthan gum; 1/2 tsp baking powder; 1/4 tsp Salt; 1 stick (112 g) Unsalted Butter, cold; 3 tbsp (45 g) sour cream; 1 egg; 1 tbsp apple cider vinegar

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Making the BEST Keto Flaky pie crust is easier than you can imagine! Gluten-free and low in carbs, this perfect pie dough recipe is the foundation for every amazing pie you can think of creating! This recipe uses a food processor and is similar to a regular pie crust but without all the carbs and gluten!

Keto Flaky Pie Crust

A well-made butter pie crust is one of my favourite things. And having gone low carb and gluten-free, creating a Keto Flaky Pie Crust has been on my "to-do" list for several months now.

It’s just perfect with some lightly sweetened summer fruit or a decadent pecan filling or even to make a delicious chicken pot pie.

The right pie crust is so versatile that you can always add some spices like cinnamon, allspice and nutmeg to lend a holiday feeling or you can add ¼ teaspoon more of salt for a savoury pie crust perfect for a weeknight dinner.

After having had some major success with my Delicious Almond Flour Pie and Tart Crust as well as my Easy Graham Cracker Crust, I decided it was high time to try to make a gluten-free and low carb flaky pie crust.

With a few simple modifications and a couple of keto baking tricks, I was able to create the absolute BEST Keto Flaky Pie Crust you will ever make!

Ingredients for this Keto Flaky Pie Crust

Butter: Your butter should be straight out of the fridge and cold. If you’re using salted butter then omit the added salt in the recipe.

Egg: Make sure that it is a large egg and make sure that it is cold and not at room temperature

Sour Cream: Full fat sour cream is the only way I have tried this recipe and I do not recommend low-fat sour cream

Almond flour: Make sure that it is Super-Fine almond flour and NOT almond meal

Coconut flour: I used Bob Mill's brand

Xanthan Gum: this is an essential ingredient that replaces the gluten that is found in regular flour

Baking Powder: Make sure that your baking powder is not old as it has not spoiled. Also, make sure to use baking powder and NOT baking soda.

Apple Cider Vinegar: This is a key ingredient so don't leave it out. Apple cider vinegar provides a little protection against overworking the dough.

Sweetener - This ingredient is optional but I ALWAYS use about 1 teaspoon in my pie crust if I am making a sweet dessert. For recipes like chicken pot pie, I do not add sweetener.

gluten-free flaky pie crust after being baked

How do you make this Keto Flaky Pie Crust?

Add almond flour, coconut flour, xanthan gum, sweetener, baking powder and salt to food processor and pulse until evenly combined.
Add butter, sour cream, egg and vinegar and pulse for just a few seconds until the dough just begins to come together
Turn out the dough onto cling film (i.e. saran wrap) and pat into a round.
Refrigerate for at least 2 hours
Roll out the crust between parchment paper
Place it in a greased pie pan
Pop it in the freezer for 10-15 minutes prior to baking
Bake at 390°F/200°C for 10-12 minutes for a parbaked pie crust

Can you make this Keto Flaky Pie Crust ahead of time?

You can make this keto flaky pie crust ahead of time and either keep it in the fridge for up to 3 days or place it in the freezer for up to 3 months.

Allow the keto flaky pie crust to just barely warm at room temperature before trying to roll it out.

food processor pie crust that is baked until golden brown

What does "blind bake" mean?

If you’re making a pie with a no-bake filling or you’re baking a pie like my Keto Chocolate Coconut Pie and don’t want a soggy crust you will need to blind bake the crust.

Blind baking is just baking the pie crust either partially or completely before adding the filling.

How do you Blind Bake this Keto Flaky Pie Crust:

Roll out your pie dough then press it into the baking dish and then trim and finish the edge and chill.
While the pie shell is chilling cut a circle of parchment paper and frill the edge. Place it in the pie shell.
Add a layer or two of heavy-duty foil onto the paper and gently press into the shell. The foil will help support the sides while the pie crust bakes, preventing it from sagging or even collapsing.
Fill the shell with dry beans or pie weights then bake at 390 degrees F for 10 minutes.
Remove from the oven and take out the weights, foil, and paper. Brush with the egg wash and dock the crust (pierce with a fork) so steam can escape. Cover the edge with a sheet of foil folded in half as this will protect the edge from burning.
Bake for another 10-15 minutes at 390 degrees F and watch it carefully as to not let it burn.
You’ll want the crust to be baked and golden throughout if you’re adding a no-bake filling, but if you’re adding a filling which will be baked like pumpkin or sweet potato then just bake 12 minutes or so to dry the bottom out.
You can remove the tenting if you’d like the edge to get some more colour

How do you protect the edge of the pie crust from burning?

Cut a piece of foil a bit longer than the diameter of your pie dish then fold in half and gently wrap around the edge of your pie. This is called “tenting” your pie; it prevents the edge from burning while you patiently wait for the bottom and center to bake through.

You can also create a circle from aluminum foil to cover only the edges and not the pie itself. Hamilton Beach has a great step-by-step direction with pictures that you can find clicking here.

I also recently bought a Flexible pie crust shield that I have been using with great success.

coconut cream pie in a keto flaky pie crust — Keto Coconut Cream Pie in this Flaky Pie Crust

Low Carb Flaky Pie Crust Tips

it is 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.
if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.
If your dough looks too crumbly, add 1 tablespoon of ice cold water. If it forms into a clump then it’s fine! If it’s still a crumbly mess then add a few more tablespoons of ice water.
Don’t skimp on the chill time! This is when your dough will rest and come together so its important.
Adding an egg yolk or two will harden the crust making it more durable but the tradeoff is the crispiness.
When rolling out the dough make sure to use 2 pieces of parchment paper to help with sticking
If your dough cracks while rolling then pinch together and let it rest a minute or two. It’s probably too cold
Lastly, if you don't want to roll the dough, you can easily pinch of sections of the dough and simply press the pie chunks into the pie plate.

The Best Keto Pie Crust that is a gluten-free flaky pie crust

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The BEST Keto Flaky Pie Crust - Gluten-Free

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Making the BEST Keto Flaky pie crust is easier than you can imagine! Gluten-free and low in carbs, this perfect pie dough recipe is the foundation for every amazing pie you can think of. I've included all my tips and tricks for the best pie crust using a food processor.

Total Time: 25 minutes
Yield: 10 slices 1x

Instructions

Add almond flour, coconut flour, xanthan gum, sweetener, baking powder and salt to the food processor and pulse until evenly combined. Add butter, sour cream, egg and vinegar and pulse for just a few seconds until the dough just begins to come together (but stop before it forms into a ball). The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
Dump the dough from the food processor onto saran wrap and loosely shape into a round disk. Refrigerate the dough for at least 2 hours, or up to 3 days. You can also freeze the pie crust until ready to use. When ready to use, place the dough in the fridge overnight to thaw. Either roll out the crust between parchment paper or simply press chunks of dough into a pie pan. IF the dough gets too warm, it will begin to get very sticky. If this happens, simply place the dough in the freezer for about 5 minutes. Once the pie crust has been shaped, place the crust into the freezer for 10-15 minutes. I usually turn on my oven at this point to begin preheating. Bake at 375 degrees F for 12-15 or until the bottom begins to brown. IF the edges begin to brown before the pie has finished baking, place aluminum foil over the pie to prevent more browning.