The holidays are just around the corner, which means there’s no better time to add a perfect flaky pie crust recipe to your arsenal! This easy pie crust is flaky, so light, and will melt in your mouth. Get ready to be the holiday hero this year!

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Flaky Pie Crust

If you ask me, there’s never a BAD time for pie… but doesn’t it just seem like the perfect fall and early winter dessert?

Whether you’re planning out your Thanksgiving dessert table or just want to treat yourself to a delicious warm treat, this Keto flaky pie crust will have you wanting to bake pies all year round!

With its light, flaky texture, this is the kind of crust that will have your friends and family begging you to bake another pie for the next event or get-together.

Do You Need Kitchen Gadgets To Make This Pie Crust From Scratch?

Yes, you will need hand beaters to bring the dough together.

The beaters are optional when you begin to gently mix the cold butter into the dry ingredients. If you choose, you can use two knives instead to get the job done.

But once it comes time to blend together all of the ingredients, hand beaters are a must.

Do You Have to Use Cold Butter For This Easy Pie Crust?

Also yes! Trust me, it is well worth it.

Did you know that cold butter creates steam pockets while your pie crust is baking? That’s what gives this pie crust its signature flakiness!

The moment you bite into this crust and it melts in your mouth, you’ll know why I strongly encourage using cold butter when baking this pie crust from scratch.

What Kind Of Pie Goes Well With This Flaky Pie Crust?

All of them.

Seriously! This delicious crust has a very neutral flavor, so there’s really no limit to the pie fillings you could try with it.

In case you need some inspiration, I’ve got a few for you! For the holidays, you can’t go wrong with Pumpkin Pie or Pecan Pie. Of course, there’s never a bad time for the crowd-pleasing Keto Chocolate Pie. Or, go in another direction and try my Boston Cream Pie!

How To Make Keto Flaky Pie Crust

Ready to impress your friends and family by making a delicious pie crust from scratch?

First, in a large bowl, add all of the dry ingredients: almond flour, coconut flour, low carb sweetener, and salt. Mix everything together well.

Next, add the cold butter chunks. This is where you have the option to use two knives to cut the butter in a criss-cross motion, or use your hand beaters on a low setting to gently begin to mix the butter into the dry ingredients. Y

ou want the mixture to remain quite chunky. We are NOT going for smooth here!

Once the ingredients start to come together, you’ll want to switch to using your hands for the mixing process. Again, you still want to keep the small butter chunks.

Now, it’s time to include the wet ingredients. Add in the beaten egg, vanilla, and olive oil. This is where you’ll switch to the hand beaters until the mixture is well blended. Then you’ll form the dough into a ball, cover it with saran wrap, and refrigerate the dough for about an hour.

When you’re getting close to bake time, preheat the oven to 350°F. Grease your pie pan with your oil of choice (I like to use coconut oil).

Once the dough has rested in the refrigerator for the full hour, take it back out and press it into the pie pan. You’ll want to try to press it as evenly as possible to cover the bottom and sides of the pie pan. Poke a few holes in the base of the crust with a fork.

Bake for 10-12 minutes or until the edges become golden brown.

Then add your filling of choice and ENJOY!

Other Pie Crust Recipes From The Keto Option That You Might Like

Chocolate Cookie Pie Crust

No Bake Graham Cracker and Toasted Pecan Pie Crust

Keto Dairy-free Graham Cracker Pie Crust

Flaky Pie Crust

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup low carb sweetener (I use Lakanto monkfruit
• 1/4 teaspoon pink Himalayan sea salt
• 6 tablespoons cold butter, cut into 1 tablespoon chunks or smaller
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoon extra virgin olive oil

Instructions

1. In a large bowl, add almond flour, coconut flour, low carb sweetener and salt. Mix together well.
2. Add cold butter chunks and either cut it in a criss-cross motion with 2 knives or use hand beaters to gently begin to mix. It is going to stay quite chunky.
3. Using your hands complete the mixing process. Keep small butter chunks, however.
4. Add beaten egg, vanilla and olive oil. Continue mixing with hand beaters until well blended.
5. Create a ball with the dough, cover with saran wrap and refrigerate for about 60 minutes.
6. Preheat oven to 350 degrees F.
7. Grease pie pan with oil of choice. I use coconut oil.
8. Press the dough down to evenly cover the pie pan bottom and sides.
9. Using a fork, poke holes in the crust base.
10. Bake for 10-12 minutes or until the edges get golden brown.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pure Vanilla Extract, Certified Organic
• 
  Natierra, Himalania Fine Grain Himalayan Pink Salt Shaker, 6 Ounce
• 
  Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
• 
  NOW Foods Organic Coconut Flour,16-Ounce
• 
  Anthony's Almond Meal/Flour, Natural Unblanched by Anthony's (5lb), Batch Tested Gluten Free

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 10mgCarbohydrates: 2.5gNet Carbohydrates: 1gFiber: 1.5gSugar: .5gProtein: 2g

Nutrition is calculated using a third party plug-in. It is best to always validate!