Better Keto Flaky Pie Crust

Better Keto Flaky Pie Crust is one you can roll out instead of press into a pie dish. There are many keto pie crust recipes out there and I’ve tried a few of them, but my better keto flaky pie crust recipe is the one I think I’ve finally perfected, and better yet, it’s the kind you can roll out instead of press into a pie dish.

The keto flaky pie crust is great for savory pies, like my Bacon-Shallot Smoked Cheddar Quiche, or add some sweetener if using for a pudding or dessert pie, like my keto Pumpkin Pie. 

INGREDIENTS

30 grams dried egg white protein powder (or unflavored whey protein isolate)
20 grams oat fiber
1 teaspoon Xanthan gum
1 teaspoon dry gelatin powder
1/2 teaspoon salt
5 tablespoons butter or lard, cold
7-8 tablespoons very cold water

DIRECTIONS

Take a 9″ glass pie dish and make sure it’s very cold (I put mine in the freezer while making the crust).

Measure all the crust ingredients except for the water and add them into a food processor or stand mixer bowl. Pulse  together until combined and you have pea-sized crumbles.

Slowly pour in the cold water and continue to pulse until you have a dough ball. Your dough may or may not form a neat ball with the machine, but you should be able to scrape it into one.

Place the dough ball between two sheets of parchment or plastic wrap. Shape into a round ball and flatten slightly into a large puck shape, handling it as little as possible so as to keep it cold. Chill the disk in the fridge for about half an hour or until you’re ready to use it (I left mine in there for almost a week).

Preheat oven to 350 F.

When ready to use, place a new sheet of parchment or plastic down and put your dough disk in the center, then place another sheet of parchment or plastic and roll out your dough to a circle 11 or 12 inches, and no thicker than 1/4 of an inch.

After rolling, chill again. Fridge: 15-20 minutes, freezer: 3-5 minutes.

Next, take out the cold pie dish and your rolled dough from the fridge/freezer. If the dough crust is too solid, let it set on the counter a few minutes to become flexible. Invert the cold rolled dough onto your cold pie dish. 

Grease your pie dish with lard or coconut oil and then gently line it with the rolled crust using one hand to lift the edges, and with the other hand, press the dough gently into the shape of the dish.

Chill the crust again if it has gotten too soft to work with.

If you wish, pinch the edges at the top using your fingers or a fork to gently crimp (don’t press too hard). Trim away excess crust, which you can use to patch any holes or torn crust.

For custard or quiche that has to be baked, do not dock the crust or poke holes in it.

Place the pie dish lined with the dough on the middle rack of your oven and bake 15-25 minutes or until light golden brown and no longer soft in the middle.

Let the crust cool completely before filling it (once it’s room temp, I place it in the freezer to become firm before I fill it).

Bake your filled crust according to your pie recipe instructions.

Notes:

If not using the crust right away, you can wrap it well in plastic and keep in the fridge or freezer until you need it, then thaw in fridge.

Yes, you can use almond flour in place of coconut flour, just make sure to use 1 1/2 cups of the almond flour, and decrease the  water by probably at least a few teaspoons, since coconut flour is much more absorbent than almond flour. I haven’t tried that yet, so I would just add 1 tsp water at a time, to see.

Rolling out your crust

Chilling the crust

Baked and ready to chill