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THE BEST FLAKY KETO PIE CRUST

I am not lying when I say you could just serve me this crust alone and I'd devour it. It's that good. Buttery..oh so buttery and flaky, crisp, golden and did I mention delicious?

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This really is the BEST flaky keto pie crust. You can use it for savoury pies or sweet. You can even double the keto pastry crust to make a top and bottom for a pie to really go the extra mile!

The crust of this pie is made with my Keto Bread & Pastry Flour. This is a 1:1 replacement for all purpose white flour. It contains no almond flour or coconut flour and has a flavour and texture MUCH closer to regular white flour. It helps to create perfectly soft, crispy and/or light desserts/pastries. I've even seen some of my readers make some fantastic fry coating with it!

If you'd like to try the keto flour, visit this page to learn more: Mouthwatering Motivation Keto Bread & Pastry Flour

Tools I Used To Make The Best Flaky Keto Pie Crust

Food processor
9-Inch non-stick pie pan
Spatula
Plastic Wrap
Parchment Paper
Rolling Pin
Dry Rice/Beans or Pie Weights

Ingredients In The Best Flaky Keto Pie Crust

Keto Bread & Pastry Flour – A 1:1 alternative that I developed to replace white flour in keto recipes. This can be used in all kinds of baking applications to make your baked goods much lighter and “fluffier” or crisp/softer depending on the recipe. It works great in muffins, puff pastry, pizza crust, fry coating and more!
Powdered Monkfruit Sweetener – My favourite sweetener! I say it in all my posts but I buy this because it has the best flavour by far and blends the best into baked goods out of any sweetener I've tried (I'm quite sure I've tried them all at this point!)
Salt – I used salted butter for this recipe but if you using unsalted butter, add a total of 1/2 tsp salt to the dough instead of a 1/4 tsp.
Salted Butter – You can also use unsalted, just make sure whichever you choose, you keep it cold.
Cold Water – I usually just run the tap to get as cold of water as possible then I add an ice cube to it and set it in the freezer while I prepare the rest of the ingredients. Instant ice water.
Egg – This is optional but you are welcome to use an egg wash to brush the edges of the crust during it's final stages of baking for a more golden. glossy colour.

Tips For Making The Best Flaky Keto Pie Crust

To make this recipe by hand, simply cut your butter into the flour using a dough cutter until the butter is just smaller than pea size and then follow the rest of the recipe as written. You can also try grating your butter into the dough but if using this method, I recommend placing the mixture back in the fridge for 20min after mixing the butter into the flour before adding the cold water.
Make sure your butter is COLD. I usually cut mine into cubes then place in back in the fridge while I get out the food processor and add the dry ingredients to it.
When rolling out your dough, be sure to do it in a timely manner, the longer you leave it out, the more the butter chunks will start to melt and stick to the parchment paper. You can always pause in-between rolling the dough and lift it from the paper, sprinkle more vital wheat gluten or Keto Bread & Pastry Flour above and below and continue on.
If at any time your dough is sticking too much or becomes too soft, place it back in the fridge for 30min to firm-up again. Just note, if it's already stuck to the parchment paper, re-hardening likely won't help. Do your best to remove it from the paper then chill the dough covered with some plastic wrap and later begin rolling again.
I highly recommend baking your pie crust on the lower rack of your oven on a pre-heated baking sheet. This will help the centre cook despite being topped with the parchment paper and pie weights.
When later baking with the pie crust AFTER it's been pre-baked as written below, it's best to have it frozen, then add your fillings and bake it from frozen if you can. If not, make sure the pie crust is chilled in the fridge first.

How To Store The Best Flaky Keto Pie Crust

Store the dough for this crust, wrapped in plastic wrap in the fridge for ~2 days or freeze for up to 3 months and thaw in the fridge overnight. Remove and let rest at room temperature for 5 minutes when ready to roll out some pie crust.
OR Store the finished pie crust (par-baked) in a ziplock bag, inside another ziplock bag in the freezer until ready to use.

Other Keto Pie Recipes You May Like:

Keto Snickers Pie
Keto Rhubarb Custard Pie
Keto Chicken Pot Pie With Flaky Crust
Keto Strawberry Cream Cheese Hand Pies
Keto Chocolate Hazelnut Pudding Pie
Low Carb Keto Pecan Pie Bars
Keto Cherry Pie
Keto Chocolate Mousse Pie
Keto Lemon Meringue Pie

The Best Flaky Keto Pie Crust

Serves: 1, 9-inch pie crust (double the recipe for a top & bottom crust)

Ingredients:

1 cup + 3 tbsp Keto Bread & Pastry Flour, 130g
1 tbsp powdered monkfruit sweetener, 10g (add 1/4 tsp pepper instead if making savoury crust)
1/4 tsp salt
1/2 cup cold butter, cut into 1-inch cubes, 125g
5 tbsp cold water, 75g
additional Keto Bread & Pastry Flour for flouring surface (or vital wheat gluten)
egg wash: egg yolk + 1 tbsp water, optional

Directions:

Add the flour, sweetener, salt and butter to a food processor (see above for tips on making this crust by hand).
Pulse until a course mixture is formed and there aren't any butter chunks much larger than a pea.
Pour this mixture into a large bowl and sprinkle on 5 tbsp ice cold water.
Use a spatula to press the mixture until it starts to come together (it's normal for it to be dry). Try not to over-work the dough.
Use your hands to form the crumbly dough into a rough ball. Wrap it in saran wrap and place it in the fridge to chill for at least 1 hour.
After an hour, remove the keto pie dough from the fridge, un-wrap it and place it on a large lightly floured piece of parchment paper (use more keto flour or vital wheat gluten for flouring). Let it sit for 5 min.
After 5min, sprinkle the top of the dough with keto flour or vital wheat gluten and top with another large piece of parchment paper use a rolling pin to hammer out the dough until it's more of a thick round disc.
Roll the dough out between the two pieces of parchment paper to form a large circle. Invert your pie pan on top of the dough and use it to measure. You'll want your dough rolled out thin enough that it's about 1-inch wider than the pie pan.
Once you've rolled your dough out into a large enough circle, carefully peel the parchment paper away on both sides.
Drape your dough over the pie pan and gently press it down to fit alone the bottom and up the sides of the pan. Fold the excess dough inward and pinch it into the rest of the dough, making sure the edge of your pie crust doesn't go beyond the edge of the pan.
Optionally you can also crimp the edges of your pie crust using your fingers (see video).
Use a fork to poke plenty of holes in the base of the crust and then cover carefully with plastic wrap and place back in the fridge for ~30min to an hour. Meanwhile, pre-heat your oven to 400*F. Place a large baking sheet inside to pre-heat as well.
Right before baking, place a piece of parchment paper in the center of your pie crust (it should be large enough that it covers the sides as well and the edges stick out above the pan). Use dry rice or beans to weigh the parchment paper down to prevent the crust from rising in the oven.
Bake the crust in the pre-heated baking sheet for ~15min, then remove the parchment containing the rice or beans, cover the edges of your crust loosely with tinfoil and place back in the oven for another 15-20min or until golden brown. *If your crust rises a bit, this is okay, it typically will deflate after coming out of the oven and cooling.
Let the crust cool completely. (I actually recommend to freeze it before using it again). before adding filling and baking again at 350*F just until filling is cooked. Feel free to add an egg wash along the edges of the pie if you wish. If you find the crust browning too quickly, cover the edges with tinfoil.

Nutrition for 1/8th of crust (1 serving): 154 calories | 4.8g fat | 1.1 NET carbs | 5.8g protein | 4.1g fiber

Store the dough for this crust, wrapped in plastic wrap in the fridge for ~2 days or freeze for up to 3 months and thaw in the fridge overnight. Remove and let rest at room temperature for 5 minutes when ready to roll out some pie crust.

OR Store the finished pie crust (par-baked) in a ziplock bag, inside another ziplock bag in the freezer until ready to use.

Print Recipe

4.67 from 3 votes

The Best Flaky Keto Pie Crust

An easy-to-make buttery, flaky keto pie crust that tastes truly delicious.

Prep Time18

Cook Time30

Refrigeration Time1 30

Total Time2 18

Course: Dessert, dinner

Keyword: keto pie, keto pie crust, low carb pie crust, pie

Servings: 9-inch pie crust

Calories: 154kcal

Ingredients

1 cup + 3 tbsp Mouthwatering Motivation Keto Bread & Pastry Flour 130g
1 tbsp powdered monkfruit sweetener 10g (add 1/4 tsp pepper instead if making savoury crust)
1/4 tsp salt
1/2 cup cold butter cut into 1-inch cubes, 125g
5 tbsp cold water 75g
additional Keto Bread & Pastry Flour for flouring surface or vital wheat gluten
egg wash: egg yolk + 1 tbsp water optional

Instructions

Add the flour, sweetener, salt and butter to a food processor. (See the tips section for how to make this crust by hand).
Pulse until a course mixture is formed and there aren't any butter chunks much larger than a pea.
Pour this mixture into a large bowl and sprinkle on 5 tbsp ice cold water.
Use a spatula to press the mixture until it starts to come together (it's normal for it to be dry). Try not to over-work the dough.
Use your hands to form the crumbly dough into a rough ball. Wrap it in saran wrap and place it in the fridge to chill for at least 1 hour.
After an hour, remove the keto pie dough from the fridge, un-wrap it and place it on a large lightly floured piece of parchment paper (use more keto flour or vital wheat gluten for flouring). Let it sit for 5 min.
After 5min, sprinkle the top of the dough with keto flour or vital wheat gluten and top with another large piece of parchment paper use a rolling pin to hammer out the dough until it's more of a thick round disc.
Roll the dough out between the two pieces of parchment paper to form a large circle. Invert your pie pan on top of the dough and use it to measure. You'll want your dough rolled out thin enough that it's about 1-inch wider than the pie pan.
Once you've rolled your dough out into a large enough circle, carefully peel the parchment paper away on both sides.
Drape your dough over the pie pan and gently press it down to fit alone the bottom and up the sides of the pan. Fold the excess dough inward and pinch it into the rest of the dough, making sure the edge of your pie crust doesn't go beyond the edge of the pan.
Optionally you can also crimp the edges of your pie crust using your fingers (see video).
Use a fork to poke plenty of holes in the base of the crust and then cover carefully with plastic wrap and place back in the fridge for ~30min to an hour. Meanwhile, pre-heat your oven to 400*F. Place a large baking sheet inside to pre-heat as well.
Right before baking, place a piece of parchment paper in the center of your pie crust (it should be large enough that it covers the sides as well and the edges stick out above the pan). Use dry rice or beans to weigh the parchment paper down to prevent the crust from rising in the oven.
Bake the crust in the pre-heated baking sheet for ~15min, then remove the parchment containing the rice or beans, cover the edges of your crust loosely with tinfoil and place back in the oven for another 15-20min or until golden brown. *If your crust rises a bit, this is okay, it typically will deflate after coming out of the oven and cooling.
Let the crust cool completely. (I actually recommend to freeze it before using it again). before adding filling and baking again at 350*F just until filling is cooked. Feel free to add an egg wash along the edges of the pie if you wish. If you find the crust browning too quickly, cover the edges with tinfoil.

Video

Notes

Keto Bread & Pastry Flour - A 1:1 alternative that I developed to replace white flour in keto recipes. This can be used in all kinds of baking applications to make your baked goods much lighter and "fluffier" or crisp/softer depending on the recipe. It works great in muffins, puff pastry, pizza crust, fry coating and more!
Powdered Monkfruit Sweetener - My favourite sweetener! I say it in all my posts but I buy this because it has the best flavour by far and blends the best into baked goods out of any sweetener I've tried (I'm quite sure I've tried them all at this point!)
Salt - I used salted butter for this recipe but if you using unsalted butter, add a total of 1/2 tsp salt to the dough instead of a 1/4 tsp.
Salted Butter - You can also use unsalted, just make sure whichever you choose, you keep it cold.
Cold Water - I usually just run the tap to get as cold of water as possible then I add an ice cube to it and set it in the freezer while I prepare the rest of the ingredients. Instant ice water.
Egg - This is optional but you are welcome to use an egg wash to brush the edges of the crust during it's final stages of baking for a more golden. glossy colour.

Tips For Making The Best Flaky Keto Pie Crust

To make this recipe by hand, simply cut your butter into the flour using a dough cutter until the butter is just smaller than pea size and then follow the rest of the recipe as written. You can also try grating your butter into the dough but if using this method, I recommend placing the mixture back in the fridge for 20min after mixing the butter into the flour before adding the cold water.
Make sure your butter is COLD. I usually cut mine into cubes then place in back in the fridge while I get out the food processor and add the dry ingredients to it.
When rolling out your dough, be sure to do it in a timely manner, the longer you leave it out, the more the butter chunks will start to melt and stick to the parchment paper. You can always pause in-between rolling the dough and lift it from the paper, sprinkle more vital wheat gluten or Keto Bread & Pastry Flour above and below and continue on.
If at any time your dough is sticking too much or becomes too soft, place it back in the fridge for 30min to firm-up again. Just note, if it's already stuck to the parchment paper, re-hardening likely won't help. Do your best to remove it from the paper then chill the dough covered with some plastic wrap and later begin rolling again.
I highly recommend baking your pie crust on the lower rack of your oven on a pre-heated baking sheet. This will help the centre cook despite being topped with the parchment paper and pie weights.
When later baking with the pie crust AFTER it's been pre-baked as written below, it's best to have it frozen, then add your fillings and bake it from frozen if you can. If not, make sure the pie crust is chilled in the fridge first.

How To Store The Best Flaky Keto Pie Crust

Store the dough for this crust, wrapped in plastic wrap in the fridge for ~2 days or freeze for up to 3 months and thaw in the fridge overnight. Remove and let rest at room temperature for 5 minutes when ready to roll out some pie crust.
OR Store the finished pie crust (par-baked) in a ziplock bag, inside another ziplock bag in the freezer until ready to use.