All-Butter Keto Pie Crust
A tender, buttery roll-out crust for sweet and savory pies, made with almond and coconut flour and bound with an egg. It browns beautifully, slices cleanly and holds up under wet fillings.
Nutrition per serving
⅛ of a 9-inch crust- Net carbs
- 2.5g
- Calories
- 207kcal
- Protein
- 5.9g
- Fat
- 19g
- Total carbs
- 5.7 g
- Fiber
- 3.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cheddar (for savory pies): Finely shredded sharp cheddar pulsed into the dough makes a savory, golden crust for quiche, pot pie and tomato pie.
- Leave out the sweetener. Pulse the cheddar and pepper into the dry ingredients before adding the butter. Cheese crusts brown faster, so cover the rim as soon as it is golden.
Chocolate crust: Cocoa and a little extra sweetener make a dark chocolate crust for cream pies, peanut butter pie or cheesecake.
- Use the optional tablespoon of sweetener plus the extra 2 tablespoons, and pulse the cocoa in with the flours. You cannot judge it by browning, so blind-bake until the surface looks dry and matte, 15–18 minutes.
Nut-free (coconut flour): All coconut flour, an extra egg and a little more butter make a nut-free crust. It is more crumbly than the almond version, so it is pressed into the plate rather than rolled.
- Use 8 tablespoons (½ cup) of coconut flour in total with all 7 tablespoons of butter and both eggs. The dough is soft and crumbly: skip the rolling and press it evenly into the pie plate with lightly oiled fingers, then chill and bake as written.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $4.46 for 8 servings ($0.56 each) · how we estimate
Instructions
-
Put the almond flour, coconut flour, xanthan gum, salt and sweetener (for a sweet pie) in a food processor and pulse 3–4 times to mix.
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Add the cold butter and pulse 8–10 times, until the mixture looks like coarse crumbs with a few pea-size pieces of butter. Add the egg and pulse just until the dough starts to clump together.
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Tip it out, press into a flat disc, wrap and refrigerate for 30 minutes, until firm but not hard.
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Heat the oven to 350°F (175°C). Roll the dough between two sheets of parchment into an 11-inch (28 cm) round about ⅛ inch (3 mm) thick. Peel off the top sheet, flip the dough into a 9-inch (23 cm) pie plate and peel off the second sheet.
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Ease the dough into the plate and press it against the sides. Patch any tears with scraps — they press together seamlessly — then fold the edge under and crimp it with your fingers or a fork. Prick the bottom all over and chill 15 minutes.
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For a filling that bakes in the crust (pumpkin, custard, quiche), blind-bake 12–15 minutes, until the base looks dry and the edges are just golden. For a no-bake or pre-cooked filling, bake 18–22 minutes, until evenly golden. Cover the rim with a pie shield or foil if it browns faster than the base.
-
Cool on a rack before filling — the crust crisps as it cools.
Tips for success
-
Keep everything cold. Warm butter melts into the flour and gives a crumbly, greasy crust instead of a tender one; if the dough softens while you work, chill it for 10 minutes. - Almond flour dough has no gluten to stretch, so it tears — that is normal. Rolling it between parchment and flipping it into the plate is far easier than lifting it, and patches disappear in the oven.
- Use it for quiche Lorraine, pumpkin pie or coconut cream pie; for savory pies, leave out the sweetener.
Nice to have, not needed
- A food processor makes the most tender dough fastest — a pastry cutter or your fingertips work too.
- A pie shield protects the rim; strips of foil do the same job.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 3 months
Reheat: Let chilled dough soften on the counter for 10 minutes before rolling; bake a frozen shell straight from the freezer, adding 3–5 minutes.
Prep tip: Freeze the dough already pressed into a pie plate and well wrapped — a ready shell makes a weeknight quiche easy.
Wrap raw dough and refrigerate up to 3 days, or freeze the dough or a baked shell up to 3 months.
Variations
3 variations, each with its own ingredients and macrosCheddar (for savory pies)
FlavorFinely shredded sharp cheddar pulsed into the dough makes a savory, golden crust for quiche, pot pie and tomato pie.
- + ½ cup finely shredded sharp cheddar
- + ¼ tsp black pepper
2.7 g net · 236 kcal · 7.5 g protein · 21 g fat · ≈$0.65 per serving (+0.2 g net carbs vs the original)
Chocolate crust
FlavorCocoa and a little extra sweetener make a dark chocolate crust for cream pies, peanut butter pie or cheesecake.
- + 3 tbsp unsweetened cocoa powder
- + 2 tbsp extra granulated erythritol
2.9 g net · 213 kcal · 6.2 g protein · 19 g fat · ≈$0.66 per serving (+0.4 g net carbs vs the original)
Nut-free (coconut flour)
DietAll coconut flour, an extra egg and a little more butter make a nut-free crust. It is more crumbly than the almond version, so it is pressed into the plate rather than rolled.
- blanched almond flour → extra coconut flour
- + 2 tbsp extra cold butter
- + 1 large extra egg
1.6 g net · 136 kcal · 3 g protein · 12 g fat · ≈$0.24 per serving (−0.9 g net carbs vs the original)
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