Keto Pie Crust
Easy low-carb & gluten-free pie crust.
Servings 8 Servings
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.
Calories: 166kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Fiber: 6g