Multipurpose Keto Pie Crust
Try this Multipurpose Keto Pie Crust recipe, or contribute your own.
Try this Multipurpose Keto Pie Crust recipe, or contribute your own.
- 2-4 tbsp water
- pinch salt (i like pink himalayan)
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 1 cup almond flour (100 g / 3.5 oz)
- 2 tbsp psyllium husk powder (16 g/ 0.6 oz)
- 1 tsp glucomannan powder or xanthan gum
- 1/4 cup butter or ghee or coconut oil (56 g/ 2 oz)
- 1/4 cup water (60 ml/ 2 fl oz)
- 1 cup almond flour (100 g / 3.5 oz)
- 1/3 cup flax meal (50 g/ 1.8 oz)
- 1 tbsp psyllium husk powder (8 g/ 0.3 oz)
- 1/4 cup butter or ghee or coconut oil (56 g/ 2 oz)
- savory keto pie crust (contains pork nuts and eggs)
- sweet keto pie crust (contains eggs and nuts)
- nut-free keto pie crust (contains eggs and coconut
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix all the dry ingredients - the almond flour, coconut flour, psyllium powder, glucomannan powder and salt.
- Add the butter cut in pieces.
- Using your hands, combine the dry ingredients with the butter.
- Add water and mix until well combined.
- Place the dough in a plastic wrap and flatten using your hands.
- Place in the fridge for 30-60 minutes.
- Preheat the oven to 175 C / 350 F.
- Method 1: rolling. Remove the dough from the fridge and roll out until the dough is about the size of a pie pan. Because there are no eggs in this recipe, the dough will be very fragile so you'll have to be careful not to tear it apart.
- Method 2: press down. Alternatively, place the dough directly into a non-stick pan and press up the sides using your fingers to create a "bowl" shape. Use a dough roller or wet your hands if needed. Ideally, use a baking sheet as lining for the bottom to ensure that the crust doesn't get stuck to it.
- Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles.
- Place in the oven and bake for 18-20 minutes.
- When done, remove from the oven. Remove the baking paper with the ceramic beans. If the center of the pie seems too moist, place back in the preheated oven (switched off) just to dry out.
- Fill with your favourite filling (keto lemon curd, whipped cream, or any savoury filling like pork and eggs or chicken).
- If not using straight away, let the pie crust cool down.
- Once chilled, store in an airtight container and keep at room temperature.
The Versatile Keto Pie Crust: A Baker's Best Friend
As a busy professional, time is my most precious commodity. Juggling work deadlines, client meetings, and the occasional social event leaves little time for elaborate cooking projects. That's why I'm always on the lookout for recipes that are both delicious and efficient. This keto pie crust recipe has become my absolute go-to, a versatile blank canvas for countless sweet and savory creations.
The beauty of this recipe lies in its simplicity and adaptability. Forget fussy techniques and long ingredient lists; this crust comes together quickly and easily, requiring only a handful of common keto-friendly ingredients. The result is a flawlessly crisp and tender crust that complements a wide array of fillings, from creamy lemon curd to savory chicken and vegetable combinations. I've even been known to use it as a base for a quick and satisfying quiche on busy weekday mornings.
Why this crust is a game-changer: The blend of almond flour, coconut flour, and psyllium husk creates a wonderfully delicate texture that’s surprisingly robust. The addition of butter or ghee adds a rich, buttery flavor that elevates any filling. I often experiment with different fats, depending on what's available. Coconut oil adds a subtle tropical note, while ghee provides a more classic buttery flavor. It is all up to your taste!
Sweet or Savory? The Choice is Yours: The versatility of this keto pie crust knows no bounds. I frequently use it for sweet creations like my go-to keto lemon curd pie, a refreshing treat that satisfies my sweet tooth without derailing my keto progress. For a more savory option, I'll load it up with a hearty chicken and vegetable filling or a delicious mix of sauteed mushrooms and spinach. The possibilities are truly endless.
Tips for Success: While this recipe is incredibly forgiving, a few tips will help you achieve perfection. Be sure to chill the dough before rolling or pressing into your pan; this will prevent it from becoming too sticky. If you're using the rolling method, take your time and work gently; the absence of eggs makes the dough more delicate.
Beyond the Pie: Don't limit yourself to pies! This versatile crust can also be used to make individual tartlets, quiches, or even savory hand pies – perfect for lunchboxes or entertaining. I've even experimented with using it to create a delicious base for keto pizza.
A Keto Kitchen Staple: This keto pie crust recipe has revolutionized my baking routine. It's a simple yet elegant way to create delicious keto-friendly desserts and savory dishes without compromising on taste or texture. It's become a staple in my keto kitchen, and I'm sure it will become a favorite in yours.
Making memories and baking adventures: This recipe is not just about the food; it’s about the process. The feeling of rolling out the dough, the satisfying aroma filling the kitchen as it bakes, the joy of sharing a homemade pie with loved ones – these are the memories I cherish most. Baking, for me, is a form of self-expression and a way to connect with people.
Let your creativity run wild: The best part about baking is the chance to experiment and personalize recipes. Don't be afraid to try new things, to substitute ingredients, to experiment with flavors. The only limit is your imagination!
