Craving a delicious pie but sticking to a keto diet? Look no further! This foolproof keto pie crust recipe yields a buttery crust perfect for quiches, pot pies, and other savory delights. It has just four simple ingredients and easy-to-follow instructions.
Why This Is The Best Keto Pie Crust
- Low-carb and keto-friendly: Almond flour is a great low-carb alternative to traditional wheat flour, making this pie crust suitable for those following a ketogenic or low-carb diet.
- Gluten-free: Since this crust is made with almond flour, it is gluten-free, making it an excellent option for those with gluten sensitivities.
- Buttery Goodness: The rich flavor of butter shines through in every bite.
- Keto-Friendly: This low-carb crust is made with almond flour and is perfect for your keto lifestyle.
- Simple & Quick: Just 4 ingredients and 20 minutes stand between you and a delicious pie crust.
- Versatile: Ideal for various savory pies, from quiches to pot pies.
How To Use This Recipe
This keto pie crust works well with keto quiche recipes. You can also take the ingredients from crustless quiches, such as our broccoli quiche and delicious keto cauliflower quiche.
This is not a dessert pie crust recipe but rather for savory dinner-type pies.
We’ve used this tasty recipe as a base for our Low Carb Spaghetti Bolognese Pie, and it’s delicious.
Ingredients For The Perfect Keto Pie Crust
- Almond flour. Only use almond flour for this recipe. We have had some ask and tried to use coconut flour with poor results.
- Unsalted butter. Grass-fed organic is always best, but any unsalted butter will work.
- Parmesan cheese. Finely grated off the block is best, but you can use pre-grated parmesan.
- Egg. We always use free-range eggs.
How To Make Keto Pie Crust For Savory Pies
Step-by-Step Instructions
- Preheat Oven: Set your oven to 170C/340F.
- Combine Dry Ingredients: Whisk together the almond flour and grated Parmesan cheese in a mixing bowl.
- Cut in the Butter: Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- Add the Egg: Mix in the egg until a dough forms. Don’t overwork it!
- Shape the Crust: Press the dough evenly into a 9.5-inch pie dish, covering the bottom and sides. Prick the dough with a fork to prevent air bubbles.
- Bake to Golden Brown: Bake for 10-12 minutes, or until the crust turns a beautiful golden brown. Let cool slightly before filling.
How To Store
You can store your unfilled pie crust in the fridge for up to one week or freeze the baked crust for up to three months.
Pro Tips For A Flawless Keto Pie Crust
- Keep it Cold: Use chilled butter and avoid overworking the dough to ensure a flaky crust.
- Chill Before Rolling: If rolling out the dough, chill it for 30 minutes to prevent shrinkage.
- Blind Bake for Certain Pies: If your filling requires a shorter baking time than the crust, blind bake the crust for 5-7 minutes before adding the filling.
Frequently Asked Questions
We don’t recommend substituting coconut flour as it has a different absorption rate and can result in a denser, crumbly crust.
This recipe is designed explicitly for savory pies. For sweet pies, you’ll need a different recipe that includes sweeteners.
Absolutely! Wrap the unbaked pie crust tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before using it it.
Keto Pie Crust
Rate it
Print Pin Share EmailUnit Conversion
Ingredients
- 3.5 ounces Almond Flour
- 4.5 ounces Parmesan Cheese finely grated
- 2 ounces Unsalted Butter
- 1 large Egg
Instructions
- Preheat the oven to 170C/340F.
- In a mixing bowl, add the almond flour and parmesan cheese. Mix.3.5 ounces Almond Flour, 4.5 ounces Parmesan Cheese
- Add the butter and rub into to almond parmesan mixture, until there are no pieces of butter remaining then add the egg and mix in well.2 ounces Unsalted Butter, 1 large Egg
- Press the crust into the base and up the sides of a 9.5in pie dish. Prick with a fork.
- Bake for 10-14 minutes, until the crust is cooked through. Use the crust as a base for your favorite savory pie mix.
Video
Notes
Nutrition
If you want to make more than one keto pie crust, adjust the serving amounts in the recipe card above.
I froze the crust for 10 minutes…there was no dozing involved.
Cool, so glad you worked for you Jackie, thanks for your comment.
can i use this for the top also?
Hi Paige, probably not as it wouldn’t act like pastry it would most likely crack and crumble.
This is the best pie crust! It is delicious. I did it all in the food processor and you can’t get anything easier. I made an asparagus ricotta tart with it. Now I need to find other savory pies so I can use this crust. Thank you!
I’m so glad you enjoyed it, Jessica! Asparagus and Ricotta tart sounds delicious!
Can I use medium-fine ground almonds, instead of fine almond flour?
Sure, we have used almond meal to make the crust with no issues. The texture is just a bit rougher.
I would like to make pumpkin pie. Do I bake this crust before filling it with my pumpkin filling? I’m wondering because pumpkin takes a while to bake and if I bake it before and then again after filling it won’t it burn?
Hi Linda,
The crust does need to be baked before any filling is added. I do hope that you are making a savory pumpkin pie, as I don’t think a sweet filling will go very well with the parmesan crust.
If the crust starts too brown too much, just cover it with a ring of foil.
I used it as a crumb topping to a crustless pot pie, rather than a bottom crust. Worked great!
Sounds reat Lauren, just about to make a beef and onion pie…x
If I could give this recipe 10 stars I would!! It’s delicious and so easy. I wanted to make it for a quiche and was concerned that if it was pre-cooked it might burn during the baking of the quiche but it turned out perfectly. My daughter is doing keto for her health and she and friends who aren’t on keto thought it was sooo delicious. I will try it with pizza toppings as well so she can have pizza. The parmesan cheese makes it extra tasty.
I’m so glad you enjoyed it, Mary Beth! Thanks for stopping by 🙂
I forgot to ⭐️ this! It’s definite 5!
This is a fantastic recipe and a must-have in a keto kitchen. It was fall-over-yourself easy and delish and held up well during serving.
I took it with a savory filling to a Pi Day party and everyone loved it, including all the dads/husbands who dislike “diet food.”
I am so delighted!
Hi
Do I need to pre-bake this if I am making a quiche in the crust?
Hi Kim,
I recommend pre-baking the crust before adding any type of filling.
Gerri