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 cold butter I used salted butter (just a little under a stick of butter)
- 100 grams Almond flour Close to 2 1/2 cups. 1 Cup of almond flour is 42g
- 2 large eggs
- 2 egg whites
- 100 grams coconut flour About 8 Tbsp. You're going to need a little more for dusting.
- 1 heaped tbsp psyllium husk
If you are using unsalted butter add 1/2 tsp of sea salt or pink Himalayan salt.
Add almond flour, coconut flour and your cold butter (cut into cubes). Using your fingers, break the butter into the the flour mixture until you get a grainy consistency.
Add your 2 large eggs and 2 egg whites and work it into the mixture. Transfer your dough into a floured working surface and bring it together into a ball. Wrap with plastic wrap and chill for at least 1 hour before use.
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, it becomes much more stable.
If you're trying to make a pie, grab your dough and press it into your non-stick pie dish and once it's backed, it will be just like your favourite pie crust.
Stay tuned for tomorrow’s recipe: Keto Strawberry and Almond Butter Galettes.
Endlessly curious hipster
Vegan dabbler (I try !)
Latest posts by Idriss (see all)
- Easy Keto Chicken Ramen - March 15, 2018
- Keto Quiche With Smoked Cheddar & Caramelized Leeks - March 13, 2018
- Easy Keto Chicken Parmesan - March 9, 2018