Low Carb Flaky Pie Crust Recipe

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3.5 from 6 votes

Low Carb Flaky Pie Crust Recipe

Makea Low Carb Flaky Pie Crust Recipe for a golden, delicious crust for any kind of pie you are making. Great for freezing too!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Chill dough 1 hour

Total Time 30 minutes

Servings

Calories 201kcal

Author Christine Mello

Ingredients

1-1/2 cups almond flour finely ground
1/4 cup coconut flour
1/4 tsp table salt
5 tbsp unsalted butter cold, cubed
1 large egg white
1 tsp water
3 tbsp erythritol powdered

Instructions

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.

Notes

If making a pie where the filling will be baked and has a lot of moisture, like custard or pumpkin, only partially bake the pie crust for 7 - 8 minutes until the bottom is flaky but still pale.

Pie crusts for baked fillings such as fruit pies generally do not require blind baking the crust.

Nutrition