It’s Pi Day, and since I love food (like the rest of the world), I’m also going to stretch this to mean “Pie Day.” In honor of this, I thought I’d trot out this recipe for a keto pie crust!
Anyway, I’ll admit it – I’ve never been able to make a good keto pie crust. I’ve tried (oh, how I’ve tried), but each and every time leaves something to be desired. Well, my friends, that has ended. I finally managed to get it together and actually create an edible keto pie crust. The secret? Butter and eggs. Yeah, I know. Years of watching Julia Child and Martha Stewart probably should have taught me this.
So, armed with my eggs, butter and coconut flour, I set off to make a keto pie crust. There was still trial and error (the first attempt involved salt, which has since been removed – you’re welcome), but we’ve finally arrived at a delicious crust recipe that was crazy easy to make and really, really tasty.
You can use this nut free beauty in both sweet and savory recipes. So, whether you’re in the mood for apple pie and pumpkin peanut butter pie, or you really have a hankering for spinach pie or buffalo cheddar pie… this is the recipe for you!
Some quick notes:
- the butter and eggs should be used directly out of the fridge – nice and chilly (it makes the dough easier to work with)
- when smushing the pie crust into the pan, wetting your fingertips will help them to not stick to the dough
- not all coconut flours are created equal – I really like how Nutiva bakes up (and it’s cheaper than most)
- if the dough becomes too soft, chill it in the fridge for a few minutes
- this is a pastry cutter (but a fork will work, too) – it’s an awesome kitchen tool that I also use to chop up the eggs for egg salad. Do I make that much egg salad? Yes, yes I do.
- this is how you use a pastry cutter – turn the volume down, there are children screaming in the background!
- because of the eggs, this pie crust bakes up a little fluffier than traditional recipes. Just something to keep in mind!
Okay, on to the keto pie crust recipe!
This low carb pie crust is super simple, and bakes up flaky, yet strong enough to stand up to a solid filling!
- 3/4 cup coconut flour
- 1 stick (1/2 cup) chilled, salted butter
- 2 eggs
- In a mixing bowl, use a pastry cutter (or fork) to blend the coconut flour and butter until the texture is sandy, and there are no giant lumps of butter, or free floating dry bits of coconut flour.
- Add in two eggs, and mix until a thick dough forms and can be formed into a ball.
- If the dough is too dry and crumbly here, add in a tablespoon of cold water and keep gently kneading until the dough comes together.
- Press the dough into a 9" pie pan.
- The crust is ready to be used in a recipe!