Hi friends, I hope everyone is having a good week so far. My week has been up and down, after 2 months of being keto, I was hit by a pretty brutal keto flu because I was not eating as much fat as I should. It definitely is a challenge to keep up, and sometimes when life gets busy, you kind of forget to eat and before you know it, you got brain fog. So to help you avoid falling in the same trap I fell in, I crafted a solid keto pie crust recipe that is flaky, crumbly and just melts in your mouth.
Keto Pie Crust Recipe.
To make this recipe, I had to go back to my good old french cook book, for inspiration and guidance: Mon Cours de Cuisine by Marabout. I can’t tell you how many things I have learned from it, it truly is a complete cooking course, packed into a giant encyclopedia with 3000 step by step pictures.
I wanted to make a pie crust that is both flaky and just a little crumbly so that it melts in your mouth when you take a bite. Naturally, I chose to make a pate brisee.
The reason is very simple
A traditional pate brisee is made with exactly 2 ingredients. Flour & salted butter. You need to use exactly twice the amount of flour to butter. That ratio guarantees that your pie crust will be both flaky and crumbly.
Just look at those layers of flakiness!
Because we can’t use plain wheat flour in a keto recipe, we can’t just use butter and coconut flour since the pie crust will burn (because of the sugar in coconut flour) and will be too crumbly.
So to replace the gluten in wheat flour, you can use any of these ingredients.
- Guar Gum
- Xanthan Gum
- Egg whites
- Chia Seeds
Guar Gum and Xanthan Gum are both excellent replacements for gluten. I will probably use them in future recipes, but for this one I felt that egg whites are going to be the best choice. I didn’t want a pastry that will be too firm, and I wanted it to be light and flaky.
Egg whites are just perfect for that.
Why is the recipe in grams instead of cups?
When I was making this pie crust recipe, I wanted to respect the ratios that are traditional to a pate brisee and the best way to do that is to weigh all the dry ingredients.
If you are baker, or someone who would like to get more into baking, a kitchen scale is by far one of the best investments you will ever make. You can get one from amazon, they are super cheap.
Keto Pie Crust
Easy low-carb & gluten-free pie crust.
- 100 grams Almond flour
- 100 grams coconut flour
- 1 heaped tbsp psyllium husk
- 100 grams cold butter
- 2 large eggs
- 2 egg whites
If you are using unsalted butter add 1/2 tsp of sea salt or pink Himalayan salt.
If you are making a sweet pie, or dessert add 1-2 tbsp of your favourite sweetener.
To a bowl, add almond flour, coconut flour and psyllium husk. Mix until well combined. Cut your butter into 1" cubes and add to the dry flour mix. Using your fingers, break the butter into the flour mixture until you get a grainy consistency.
Add your 2 large eggs and 2 egg whites and knead the dough until your eggs are well incorporated into the dough. Transfer your dough into a floured working surface and shape your dough into a ball. Cover with plastic wrap and chill for at least 1-2 hours before use.
If you don't like the taste of coconut flour, you will not like this.
This crust does not resemble a regular pate brisee because of the lack of gluten. It's much more crumbly. However, once it is baked, and cooled its pretty much just like any other crust.
You won't be able to roll this like a classic pie crust. If you're trying to make a pie, grab a piece of your dough and press it into your non-stick pie dish. Check out my video of Keto Quiche to see how it's done.
Here are a couple of recipes you can make with this awesome keto pie crust: