Savory Keto Pie Crust
This easy homemade savory keto pie crust with almond flour & butter is flaky & amazing. Best for pot pies, quiches, or any low-carb recipe. Just 5 ingredients & 4 net carbs per double crust serving.
Equipment
- Rolling Pin
- Parchment Paper
- pie pan 8 or 9"
- nonstick spray
Ingredients
- 2 ¼ cups super fine almond flour
- 6 tablespoons salted butter soft at room temperature
- 1 egg
- ½ cup shredded cheddar jack cheese
- 1 teaspoon garlic powder optional
Instructions
- Prep your pie pan with nonstick spray.
- In a medium mixing bowl mix together the almond flour, butter, & egg. Stir by hand with wooden spoon until combined. Stir in the cheese & garlic powder.2 ¼ cups super fine almond flour, 6 tablespoons salted butter, 1 egg, ½ cup shredded cheddar jack cheese, 1 teaspoon garlic powder
- Divide dough into two pieces. I recommend on slightly bigger than the other - this piece will be for the bottom crust & the smaller piece will be for the top crust. Think 60/40 split.
- Place each dough ball between two pieces of parchment paper that has been sprayed with nonstick spray. Using a rolling pin, roll each dough ball into a circle carefully. Make one crust large enough to fit in the pie pan and go up the sides. The other should be smaller and just slightly bigger that pie pan circumference at the top.
- Chill both crust doughs in the refrigerator for 15 minutes - while preheating the oven to 375°F.
- Remove the larger crust piece from the refrigerator. Remove the top parchment of the larger piece and flip it over into the pie pan. Peel the parchment carefully off releasing into the pie pan.Press it into place on the bottom and sides of the dish. It may come apart, simply press it back together closing any cracks or holes while pressing into place.
- Bake the bottom crust for 7 minutes in the oven. This helps it set up a bit and not become soggy once any filling is added and baked. This works for quiches, pot pies, etc.
- Remove the crust from the oven and let it cool for a few minutes. Proceed if adding a filling and a top crust to finish a recipe.
- Next add whatever filling you are using. Peel the parchment off the second crust piece & place it gently on the top of the filling with the edges meeting the other crust. Press together to seal the edges.
- Bake for 20 minutes. The edges will be golden at this point but the center of the crust will not be quite ready.
- Add foil loosely over the pie and bake another 10 minutes. Once the crust is set and golden on the edges it is ready. Carefully remove from the oven.
- Let the pot pie rest for 5-10 minutes before cutting. Enjoy.
Notes
TOP TIPS:
- Don't fret if the crust doesn't stay rolled, it can press easily into the pie pan and why I suggest using nonstick spray.
- Don't over bake it & make sure to cover with foil near the end as directed so the crust comes out golden and the filling gets hot enough without burning the top crust.
- Don't skip par-baking the bottom crust otherwise the bottom will be doughy or fall apart when serving.
- This is for 8 servings using the double crust method. The net carbs are just 4g per slice, such as in making a pot pie.
- If enjoying just a bottom crust like in a quiche, the crust is only 2 net carbs when sliced into 8 pieces!!!
Nutrition
Calories: 287kcalCarbohydrates: 7gProtein: 9gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 118mgPotassium: 21mgFiber: 3gSugar: 1gVitamin A: 338IUVitamin C: 0.01mgCalcium: 118mgIron: 1mg
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