Try this Low Carb Flaky Pie Crust Recipe for a golden, delicious crust for any kind of pie you are making. Easy to make ahead and freeze for when you need it!
Making your own homemade pie crust with this recipe is really simple. Low Carb Flaky Pie Crust requires just 6 ingredients to make a tender crust that you will want to use for every pie you make. Some people have told me that making their own pie crusts is too intimidating; they are afraid they will mess it up. Rest easy, this recipe is pretty forgiving.
The first time I made a low carb pie crust, it fell completely apart. I re-chilled and tried again. It fell apart again…and again. The beauty of a recipe like this is that you can re-chill it and try again, or just take the pieces that fall off and piece the shell together in the pan and smooth it with your fingers. Once you know how long it needs to chill in your fridge and have some practice, you will wonder why you ever may have thought this could be hard. If you are a pro at making crusts, then enjoy the recipe. Either way, it tastes great!
To make the crust have a little sweetness, a small amount of erythritol was added. If you are making a savory pie and don’t want a sweet crust, just omit the erythritol.
DO I NEED TO BAKE THE CRUST BEFORE FILLING IT?
The type of pie you are making will determine whether or not the crust needs fully, partially or not baked at all before adding the filling. There are two times when blind baking is necessary. One is if you are making a custard or baked cream pie and two is when the pie filling is unbaked.
With a custard or baked cream pie, the moisture in the filling can make the crust soggy before it has time to actually bake. Blind baking the crust until it’s half-baked helps the crust stay firm. With an unbaked filling, like with Low Carb Chocolate Silk Pie, blind baking just makes sure the crust is fully baked before you add the filling.
HOW TO BLIND BAKE A PIE CRUST
Blind baking a pie crust is simply pre-baking the crust, before it is filled. Simple right? Blind baking is a term used for single crust pies. Fruit pies and pies with a top crust do not require blind baking.
There are different methods for blind baking. One common method is to line the crust with parchment, fill with pie weights or beans, then bake the crust. It is either baked until fully baked and golden, or partially baked and still pale on the bottom. A second method is to “dock” the crust. Docking means to prick the dough all over with a fork, then fully or partially baking the crust. The holes allow steam to escape, preventing the crust from puffing up in the center.
LOW CARB FLAKY PIE CRUST RECIPE
SAVE TO PINTEREST FOR LATER
Low Carb Flaky Pie Crust Recipe
- Into the bowl of a food processor, add all dry ingredients. Pulse to combine.
- Add butter to food processor and pulse to combine with dry ingredients until pea size.
- In a small bowl, whisk egg white with water.
- Drizzle egg white on top of crust mixture and pulse until dough comes together.
- Remove from processor and work with fingers or spoon to break up any remaining large butter pieces. Pat into disk shape.
- Chill dough for 30 minutes to 1 hour. Dough should be firm, but still soft enough to roll easily.
- Place dough between two large pieces of plastic wrap. Starting in the center, roll dough into a 12 inch circle.
- Place dough in the freezer for 10 – 15 minutes to firm. Dough needs to be chilled so it does not fall apart when when plastic wrap is peeled off.
- Peel off top layer of plastic. Center crust dough on top of pie pan, dough side down, press down and form crust to inside of pie pan while leaving plastic wrap on top. Remove top layer of plastic wrap.
- Gently fold extra dough under at the edges and form decorative crust using fingers or fork.
- Prick holes all over the bottom of the pie crust dough with a fork (docking). Refrigerate for 15 minutes.
- Preheat the oven to 350°.
- Bake in 350° oven for 15 – 20 minutes or until sides and bottom are golden. Remove from the oven to a cooling rack. Cool completely before filling.