Multipurpose Keto Pie Crust

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Multipurpose Keto Pie CrustPin recipeFollow us 122.0k

This recipe is another low-carb essential for those following a healthy ketogenic diet. I've already shared a few paleo crusts but this one is also egg-free and can be used for both sweet and savoury meals. It's a bit more difficult to work with but it's definitely worth the effort. It's tastier and more flaky (but also more fragile) compared to my other recipes. I used psyllium powder, glucomannan powder and water to substitute the binding effect of eggs.

Another egg-free option is be to use some flax meal - it has proven to be an essential ingredient in my keto grain-free tortillas. Thats why I included another egg-free version in this recipe.

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Hands-on Overall

Nutritional values (per serving, 1/8 pie crust, Recipe 1)

Net carbs1.7 grams
Protein3.4 grams
Fat12.9 grams
Calories140 kcal

Calories from carbs 5%, protein 10%, fat 85%

Total carbs5.4 gramsFiber3.7 gramsSugars0.8 gramsSaturated fat4.6 gramsSodium24 mg(1% RDA)Magnesium36 mg(9% RDA)Potassium104 mg(5% EMR)

Ingredients (makes 1 large/ 8 small pie crusts)

Recipe 1 (Flax-Free Pie Crust):
Recipe 2 (Coconut-Free Pie Crust):
Other Recipes:

For best results, use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand. This recipe makes 8 servings - 8 small pie crusts or one regular pie crust.

Instructions

  1. Mix all the dry ingredients - the almond flour, coconut flour, psyllium powder, glucomannan powder and salt (Recipe 1). Add the butter cut in pieces. Multipurpose Keto Pie Crust
  2. Using your hands, combine the dry ingredients with the butter. Add water and mix until well combined. Multipurpose Keto Pie Crust
  3. 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 (I used a nonstick silicone rolling pin) till the dough is about the size of a pie pan - I used a non-stick pan with a removable bottom. 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. Multipurpose Keto Pie Crust Method 2: press down. Alternatively, place the dough directly into a non-stick pan with a removable bottom 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. Multipurpose Keto Pie Crust
  4. 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, especially if you are making a large pie. Place in the oven and bake for 18-20 minutes. Multipurpose Keto Pie Crust
  5. 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. Multipurpose Keto Pie Crust

Ingredient nutritional breakdown (per serving, 1/8 pie crust, Recipe 1)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Coconut flour, organic
0.4 g0.7 g0.6 g14 kcal
Psyllium husk powder
0.2 g0.1 g0 g1 kcal
Glucomannan powder, thickening agent
0 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 1/8 pie crust, Recipe 1
1.7 g3.4 g12.9 g140 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (18)

I’m new to the KetoDiet and have made Soul bread and Keto buns. They turned out great. But I’m having trouble with my dough on this one. It keeps falling apart. I followed the instructions precisely. What am I doing wrong?

Reply

Hi Pat, is it falling apart before or after baking? This dough is more fragile/crumbly/flakey than other recipes because there is no egg. If you prefer a firm crust, these are good options: Sweet Keto Pie Crust
Savory Keto Pie Crust

Reply

Hi.  Is it possible to substitute flax seed powder for the psyllium husk powder?

Reply

Hi Jonny, yes you can do that although it may be a little more fragile. A pinch of xanthan gum would help keep it together.

Reply

Hi,
I see that you use glucomannan powder or xanthan gum in all of your crusts but what if you don't have these items? are they necessary?
Thank you

Reply

I don't think I used it in another crust recipe but I used it in this one because there are no eggs and it helps the texture (too crumbly otherwise). You could try psyllium husk powder instead or try one of these recipes: Sweet Keto Pie Crust and Savory Keto Pie Crust
Even this recipe might work well for pie crust: Best Keto & Paleo Tortillas, Taco Shells & Nachos

Reply

Do you think it would be possible to freeze the uncooked dough?

Reply

I've only tried freezing the cooked dough but I think it should work with uncooked too.

Reply

hi can you please tell what size pan you would recommend

Reply

I used a 21 cm /  8 inch pan - or you can use more small pans.

Reply

I love your app and recipes!
Thank you!

Reply

I really appreciate that, Lisa! It would really help if you could leave a review on the AppStore 😊 Thank you!

Reply

Hi, do you have the 'egg' version of this recipe? I am not keen on the glucomannan power. Thanks, Sarah

Reply

Hi Sarah, yes, check out the other recipes (below ingredients).  Hope this helps!

Reply

It's so difficult to find egg-free keto recipes and I have an egg allergy. Thank you so much for this recipe, will be making the apple pie from your blog this weekend!

Reply

Thanks Anne, hope you like it! 😊

Reply

Hello! I love your blog and app! Thank you for your hard work. I am no longer able to see the recipes at the top of your page - there is a large blue bar now that says HOME or BLOG and it covers the recipe finder. I am not sure if anything recently changed on your site - but - this is new to me! ; ) I am not sure if it is JUST ME or if anyone else has this same new problem.
Thank you again for the inspiration and delicious recipes. PS - Can't wait for your book to ship on Amazon.

Reply

Thank you Teresa! Which browser are you using? We did change the website but there shouldn't be any issue with viewing content. Try to reload it a few times - you should be able to see the recipes right below, just scroll all the way up on the blog page. Hope this helps!

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