The Ultimate Keto Pie Crust
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1 stick butter
- 2 ounces cream cheese
- 1 tablespoon white vinegar
- 1 egg
Freeze butter and cream cheese for about 30 minutes before starting.
Add all dry ingredients and mix to combine, in a bowl large enough to mix with your hands. Begin shredding the cold butter and cream cheese on a box grater, so even sized pieces can be tossed in flour mixture. Once it is shredded, ensure all pieces are coated and add one egg and the vinegar, mixing until dough forms. You will have dry pieces at this point and that is fine. Your dough will need to chill for at least 4 hours prior to use. Wrap tightly in plastic wrap, including any left over flour, it will reabsorb as it chills.
Remove and allow to come to temp for 10 minutes before rolling out. Dust counter with coconut flour and roll to 1/4 inch thickness, stopping to fold in 3rds, and rolling out again. After one half turn, fold in 3rds again, and roll again. This will create your layers. Do this a total of 3 times for best results, before rolling out to your final 1/4 thickness. Perfect for 1 bottom keto pie crust.
hanksgiving check in… who tried a keto pie crust and ended up crying in their plate of failure? It’s ok, I’m not here to judge. I’m here to comfort you and tell you that it’s ok, even though you went elsewhere, searching for a recipe when you should have just trusted me to begin with. It’s ok. (Don’t ever do it again!!) Was this passive and aggressive but not in the usual way? I think I’m inventing new emotional warfare, right here! Cool!
Let’s get back to pie for now though, shall we?
I’m gonna be honest. I wasn’t gonna make a Keto friendly pie this year. I was gonna carb it up because I make bad choices. But a little voice inside reminded me of how enraged my little tum tum gets after a carb bonanza, and I thought better of it.
So, ok, what do we have? We have almond flour and coconut flour. Check. Dry and dryer. We need something to moisten and add some tenderness and flake. Cream cheese! Yup. Butter. Ice cold butter, it makes a difference. And the usual suspects, salt, egg, blah blah blah.
The actual method is what gives this keto pie crust it’s OOMPH, and starting with super cold ingredients is what you’ll want to focus on. No need to bring anything to room temp, the colder the better.
Shredding butter and cream cheese by hand may seem ridiculous, but when you’re peeling apart flaky golden layers of buttery deliciousness, you’ll see why it was worth the effort.
If you’re using this crust for a no-bake pie, like a chocolate mousse or custard filled, par-baking will become a full bake, and watch it closely, as these nut flours looooove to burn. I would literally recommend keeping your oven light on and watching it like a movie, after about 5 mins.
This will make one bottom crust, so if you’re going for a lattice crust or want to decorate, do one and a half, or better yet, double it. You can always freeze the leftovers, up to 6 months.
Alright y’all, toss those bad recipes of Thanksgiving past to the side and get ready to rock your Santa socks off for all of your Christmas pies! The ultimate keto pie crust is here!