‘Tis the season of PIE. Around November you’ll see some variation of pumpkin pie just about everywhere you go! My husband requested one this year but I’ve never made one before… so my first attempt at a low carb, keto friendly crust with pumpkin filling has been a huge challenge.
Luckily, after MANY mini pie practice runs, we’re almost ready for the real deal this Thanksgiving. The recipe below could use some tweaking for my own personal taste, but for now it’s husband and toddler approved as is!
Low Carb Pie Crust Recipe
- 1 cup fine almond flour
- 1.25 tbsp coconut flour
- 2 tsp vital wheat gluten
- 1-2 tbsp granulated sweetener (we use erythritol)
- 1 tsp xanthum gum
- 1/4 tsp salt
- 6 tbsp unsalted butter (cubed/cold)
- 1 large egg
Note: Adjust the sweetener based on how sweet you’d like the crust to taste – the suggestion above is subtle. It can also be significantly reduced or omitted for a savory pie.
1. Pulse all ingredients in a food processor until well combined, forming a slightly crumbly dough. (In lieu of a food processor, see bottom of post for alternative mixing directions)
2. Scoop dough out and shape into a ball. If it’s far too crumbly and wet, add a tiny bit more vital wheat gluten and work it throughout until you’re happy with the dough’s consistency.
Tip: While the dough is a bit crumbly, you CAN roll it out between two pieces of parchment paper to desired thickness, then flip the dough into a pan. You may need to chill the flattened dough in the fridge or freezer for 10 minutes before flipping.
3. Press dough into lightly greased pan, we recommend about 1/4 inch thickness.
4. To Blind Bake: Bake at 375 f for about 15-20 minutes or until slightly golden throughout.
5. To Bake With Filling: Fill the pie and bake at 375 f for about 35-45 minutes until toppings bubble. (For savory pie, be sure meat is cooked through using a thermometer)
Tip: Halfway through baking, you may need to add a crust shield or foil around the rim to keep the edges from getting too dark and burning.
If you don’t have a food processor or stand mixer, we suggest the the following directions to make mixing a bit easier:
– Combine dry ingredients in a medium bowl.
– Melt butter and mix with egg in a separate bowl, then add to dry ingredients.
– Thoroughly mix dry and wet ingredients together by hand or with a spoon.
– Wrap dough in cling film and chill in fridge for 30 minutes.
– Roll out and/or press into pie pan and bake as directed above.
Makes a 9″ pie crust, 8 slices | Serving: 1 slice | Net Carbs: 1.3g | Calories: 182
Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.
Need gluten free? Check out these other buttery low carb pie crust recipes: