Description
Buttery, flaky, and low-carb, this easy keto pie crust works perfectly for both sweet and savory pies.
Ingredients
2 large eggs
1 tbsp extra virgin olive oil or room temperature coconut oil or avocado oil
1 tsp vanilla extract (eliminate for savory pies)
1/4 cup Monk Fruit Allulose sweetener (eliminate for savory pies)
pinch of salt
1 cup coconut flour
1/2 cup unsalted butter, cold, cut into cubes
Instructions
1. Preheat oven to 350°F.
2. Whisk eggs, oil, and vanilla extract in a food processor or stand mixer.
3. In another bowl whisk dry ingredients until combined.
4. Add dry mixture to wet in processor.
5. Add cold butter cubes.
6. Pulse until mixture looks like crumbles.
7. Spray pie plate with cooking spray and press dough into plate.
8. Alternatively, roll out between parchment sheets and invert into 9-inch plate.
9. Poke holes in crust with fork.
10. Blind bake with parchment and pie weights if desired.
11. Bake for 10–15 minutes or until golden brown.
12. Cover edges with foil if baking again with filling.
13. Cool before adding filling.
Notes
For savory pies, omit sweetener and vanilla.
Freeze shaped crust for up to 1 month.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert, Savory
- Method: Baking
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 129
- Sugar: 1g
- Sodium: 146mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 47mg
Keywords: easy keto pie crust, low carb pie crust, coconut flour crust