A truly flaky low carb pie crust recipe perfect for sweet pies or a savory quiche. My almond flour pie crust is nicer than a press-in crust and has a great flavor. Make your next pie the best it can be.
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It IS possible to get a flaky pie crust with low carb ingredients. I wouldn’t have said this a year ago. Low carb ingredients: nut flours, seed flours, and certain fibers, don’t have the magical properties inherent in wheat. Instead, our gluten-free ingredients provide great flavor and enhanced nutrition to our low carb baking and sugar-free desserts. It’s a trade-off I’m willing to make.
This crust has been a year coming - a year of working on-and-off; clearly a labor of love. There were several failures: crusts that were tough or crusts that were so delicate they crumbled upon serving, even the odd few that just didn’t taste right. However, I got it right with this recipe. I achieved that elusive flaky low carb pie crust texture!
How to make a flaky low carb pie crust:
- Add dry ingredients to a food processor and pulse to mix.
- Add cold cubes of butter and pulse until it resembles small peas.
- Add egg white and water mixture and pulse until it comes together.
- Wrap and refrigerate.
- Roll into a circle and place in freezer for a few minutes.
- Unwrap and place in pie plate and flute the edge.
- Bake until golden brown and cool completely
Now, to be honest, the crust doesn’t have the characteristic “shatter” of a traditional flour pastry crust but it is perfectly flaky. We’re talking layers and everything. This recipe does not use flax meal, coconut, or protein powder like my other press in pie crusts. This low carb pie crust mix uses almond flour, a little oat fiber, butter, salt, and egg - that’s it.
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TIPS: It's easier to put the crust in the pie plate if it's cold. Just chill it in the freezer for a few minutes. Remove a layer of cling film, invert over the pie plate and let it slump into the plate naturally. It’s important to gently help the process along to avoid big tears, but any tears are easy to patch. Count on spending a little time patching to make the crust around the rim of the pie plate even. It's worth the extra time.
Dock with a fork (prick all over) and bake until the crust is golden brown. Then cool completely before use. This crust is perfect for any cream pie, no-bake pie, or your old fashioned pies.
If you are a baker like I am, I suggest investing in an aluminum pie crust shield like this one from Mrs. Anderson's. It's worth it's weight in gold.
Flaky Low Carb Pie Crust Recipe
Ingredients
- 1 ½ cups almond flour
- 3 tablespoon oat fiber (or ⅓ cup Sukrin Sesame Flour)
- ¼ teaspoon salt
- 5 tablespoon unsalted butter, cold and cubed
- 1 large egg white (mixed with 1 teaspoon water)
Optional (for a sweeter crust)
- 2 tablespoon low carb powdered sugar
Instructions
Preparation:
- Preheat oven to 350 F and place the rack in the middle position. Place a 9- inch pyrex pie plate in the freezer. Mix egg white with water.
Method:
- Measure the dry ingredients into the bowl of a food processor and pulse to combine. Add the cubed cold butter and pulse until the butter is pea-sized. Drizzle the egg white around the bowl of the crust ingredients and pulse until the dough comes together.
- Remove the dough to a piece of cling film and shape into a disc (see pictures), wrap and refrigerate for at least 30 minutes or for several days.
Rolling the Pie Crust:
- Place a new piece of cling film on the counter. Unwrap the pie crust dough and place it on the center. Place another piece of cling film on top of the dough. With a rolling pin, and starting at the center, roll the dough away from yourself. Give the dough a quarter turn and roll away from your self again. (If the cold dough crumbles a bit, don't worry, the rolling will warm it up and it will press back together.) Do this several times, flipping the whole pie crust over and proceeding with the other side until you have a 12 inch round disc. Place the crust in the freezer for 3-5 minutes or the refrigerator for 15 minutes.
Placing the Crust in the Pie Plate:
- Remove the pie plate from the freezer and place on your work surface. Remove the rolled crust from the freezer or refrigerator and peel-off the top piece of cling film. If the dough is stiff as a board, let it sit for a minute on the work surface.
- Invert the dough on top of the pie plate and remove the remaining cling film. The dough should begin to slowly slump into the plate. Help the process along by gently lifting the edge of the crust with one hand and very gently pressing it into the plate with the other. Patch any tears.
- Remove excess pie crust by cutting it away with a small sharp knife. Gather the excess crumbs and distribute them along the top edge of the pie plate, taking the time to build a rim. Flute the edge and dock the dough (poke holes all over with a fork). If the dough becomes too soft to work with, pop it into the freezer for a few minutes.
Bake:
- Place the dough onto the middle of the rack and bake for 15 minutes or until it's a nice golden brown. Let cool completely before filling. If not using right away, wrap tightly in cling film and keep in the fridge until ready to use. Will also freeze. Thaw in the refrigerator to prevent condensation and sogging.
- NOTE: If you are baking a filling in the pie crust, like a quiche, DO NOT dock the dough. Place it into the freezer to become firm before filling and baking. The sesame flour version is a tad more delicate than the Oat Fiber version.
- This crust serves 8 at 1.75 NET CARBS per serving.
Nutrition
Low Carb Almond Pie Crust (press-in)
Low Carb Walnut Pie Crust (Press-in)
Edika
I love this pie crust! How long would it stay good in the fridge. I made four crust but only had time to make 3 pies. It’s been in the fridge in a ball for over a week. 😩
Kim Hardesty
It will keep in the fridge for a long time, lol, but I should say a week. I think you are still good if it's a little over a week. You can also can freeze it. -Kim
Deborah
Hi Kim. I used this pie crust recipe to make a faux apple (zucchini) galette. The crust was delicious but a bit too oily for our liking. Afterwards I clicked on the link for the almond flour to see which one you used and it appears you use the Wellbee super fine which is defatted, with 14 grams fat per 100grams flour. I had used a full fat fine ground almond flour. I have very defatted almond flour that has 8 grams fat per 100 grams. Could I use this in the same quantity as the recipe calls for? Thank you so much for your amazing recipes!
Kim Hardesty
Hi Deborah. I'm glad you you like the crust and your galette sounds delicious! I'm sorry I didn't get to your messages until tonight. I was unplugged while I had a house full of company. Did you sub coconut oil for the butter? If so, then that may be why it was a little oily for you. Butter is 16-17% water and 1-2% milk-solids, while coconut oil is 100% fat. I do not think the almond flour is defatted but it is blanched to remove the skins. -Kim
Deborah
Thank you so much Kim for your reply. I did make a mistake about the Wellbee's almond flour, it is not defatted as you pointed out. We used butter but will try with a lesser amount of coconut oil next time. The crust was so delicious we will definitely be making it again. Thank you again for sharing your wonderful recipes!
Deborah
Hi Kim, Could you tell me if this pie crust would work for a galette? Could I also substitute butter flavoured coconut oil instead of butter, and if so how much should I use? Finally is the almond flour defatted or regular? Many thanks!
Kim Hardesty
Hi Deborah. This should work for a galette, but will have to be patched as it doesn't have gluten to help hold it together. I have not used this recipe with coconut oil. I only developed it with using cold butter. I am not sure how it would work with coconut oil. I think it would change the texture. As far as I know, the Wellbee's almond flour that I buy in the 5 pound bag is not defatted. It's just steamed to remove the skins from the almonds and then ground. -Kim
Deborah
I forgot to ask if the almond flour is defatted or regular? Thanks again
Kim Hardesty
Hi Deborah, I don't think the Wellbee's almond flour is defatted. I think the skin is removed by steaming and then the nut meat is ground and sifted. -Kim
Deborah
Hi Kim, Could you tell me if this pie crust would work for a galette? Could I also substitute butter flavoured coconut oil instead of butter, and if so how much should I use? Many thanks
Kim Hardesty
It should, Deborah. -Kim
Meja
This turned out perfect! My family didn't know the pie I made was low carb! They thought it was a standard pie crust. It was buttery, flakey and easy to cut... Even easier to eat! 🤣😋 Thank you so much for the recipe; I was looking for something like this for almost 4 years!
Ruth
Hi Kim!
I’m looking for a low carb crust I can use and bake on top of my low carb chicken pot pie mixture. Can this be used on top, generously egg washed and baked on the top? With winter approaching I’m looking for some comfort foods beyond our fav soups and stews. Suggestions?
Thank you sooo much!
Kim Hardesty
Yes, Ruth, this will work. I suggest rolling it between 2 pieces of cling film to the size you need, then freezing until it is firm, but not solid as a rock. Then remove the top layer of cling film and invert over your pie plate or casserole. Then, remove the remaining layer of plastic wrap. If you try to put the pie crust over your stew right after rolling, it will break apart. Because it doesn't have gluten, it doesn't hold together as well as a traditional flour crust. -Kim
Diana
I cook the pie crust separately from my pot pie mixture, then place it on top just before serving. I trace the baking pan I'm using for the filling on the rolled out crust, and cut the dough out to be a little bit bigger so that I can make a fluted edge. Then brush the crust with egg, and bake it on parchment paper in the oven like it's a giant cookie. I've even done this for quiche, baking a crust in one pan, the crustless quiche in another (well sprayed with cooking spray), then I slide the done and cooled custard into the crust just before serving.
Holly
Hi kim, so I was sent here from Sara‘s blog. Anytime I’m going to make a recipe I read all through the comments because they’re really helpful. So I did that here. I know the comments span a few years but you contradict yourself several times in the comments so I find myself confused. I’m hoping I can gain some clarity before starting the recipe.
A few times you said don’t add sweetener to the crust because it makes it tough but in one of your earlier comments in 2017 you said that someone could add swerve and you mentioned another sweetener but I can’t remember it. I need a sweeter crust so will this be okay to do? If not then okay, I just want to know before going in. I’m also okay adding a regular sweetener if that’s better here (like coconut sugar) we don’t have to be totally low-carb.
I also read several times were you said you really liked the sesame flour version better but then in one of the earlier comments you said the oat fiber crust is far superior to the coconut flour and oat fiber crust. So, maybe your opinion changed over time. Can you clarify this because I have both products and I want to make the best crust possible! We have to buy 100% certified organic ingredients which are really expensive, especially the almond flour so I can’t afford to make a bad batch or a mistake!
One last thing, I am making a cherry pie. I plan on cooking the filling on the stove top since I read you recommend this. But I also need to put the pie in the oven for a while. Do you think I should pre-bake the piecrust before I add the cherries or freeze it first before adding them and not par-bake it?
Thanks so much in advance!
Kim Hardesty
Hi Holly. Sorry for the contradictions. That happens when one is answering questions over a span of years. Yes, I really liked the crust the best with the sesame flour (which was Sukrin brand and it may have been de-fatted as their almond is defatted). I love sesame seeds and their nutty, slightly bitter flavor. But, the oat fiber is what I use now because it is easier to find and sometimes I can't get the sesame flour and no one wants to buy the sesame flour anyway just too make this crust and a cookie recipe I shared. The coconut flour version didnt have the same flakiness and tasted slightly like coconut, but it absolutely works if that is what people have.
I found that adding a sweetener to the cruse made it tough. I used an erythritol based sweetener (either mixed with stevia or sweet fiber to make it equal in sweetness to sugar). I don't know why it happened, but it did. I don't like rubbery crusts. If you want it sweeter, then add some sweetener. Some people want the very best texture and others just want something that tastes good.
Yes, cook the filling on the stovetop to get it started. I don't know how long you plan to cook it in the oven... When I make regular pies and quiches with regular crusts for family or friends, I always start them on the bottom rack, or I did when I had a large oven (range). This sets the crust and helps it brown on the bottom. Then I move them to the middle rack to finish baking. If I feel the pie needs more browning, I use the broiler, but put the pie a little further from the element.
Nut crusts burn easily. The nuts in the entire crust brown in about 40 minutes. Since most filled pies and double crust pies take 50-60 minutes to bake, I find that starting the filling on the stove is the best route. Then you only have to bake until the crust is done, not when the filling is done.
I am not familiar with your recipe, oven, or cookware, but if it were me, this is what I would do. Cool the filling completely and put it in the pie. Put the pie on the bottom rack for 10 minutes then move it to the lower third or middle of the oven. Then, I would check every 10 minutes and take notes on my recipe. That way, next time you make the recipe, you will know what you did and what the result was last time in case you want to tweak it. That's what I do when I develop and test recipes.
I hope this helps and that I did not confuse you further. Have a great day. -Kim
Sophia B.
Delicious and actually flaky!
Sylvia
Can you substitute the almond flour for Trim Healthy Mama baking blend? If so, what is the ratio?
Thank you!
Kim Hardesty
Although I have never used the THM baking blend, I believe it's a mixture of almond flour, coconut flour and oat fiber. Is that correct? You could try it. I did not test this recipe with that ingredient, however, I tested this recipe for months and months to get it just right. The oat fiber (or Sukrin defatted sesame flour) worked better in the recipe than all almond flour or almond flour and coconut flour mixed. -Kim
Jenny
Kim, I made your pie crust a few weeks ago and loved it. I made it again twice this week and now the taste is still fantastic but the crust crumbles immediately upon slicing the finished pie. Do you have any guesses of what I may be doing wrong technique wise? I would love to figure this out especially since I've done it before! Thanks.
Kim Hardesty
Hi Jenny. It is more of a crumbly crust than a traditional pie crust, but I have a few ideas.
1. You may need a little more butter? Depending on ambient humidity and how compacted the dry ingredients are, more butter will help the dough hold together better and stay together once baked. 2. Maybe you needed just a touch more water instead of butter to add moisture instead of making the crust shorter. 3. Let the dough rest in the fridge for 20-30 minutes before rolling so the oat fiber has time to hydrate. 4. I always make my pies the day before I serve them. This way, the filling moistens the crust a little and they really unite and become one. I think that giving it 4-8 hours filled would do the trick.
Other than those ideas... I haven't tried this crust with protein powder yet. Working protein powder in a blender or food processor forces the protein to toughen and that may make a sturdier crust? I love how whey protein powder gives a more true bread-like texture to baked goods. It may work here? Resist the urge to add sweetener to the crust because it makes it rubbery and tough in a weird way. Make sure to use just the egg white and not a whole egg or the yolk for this crust. I tested those variations and the egg white yielded the best result.
I hope this helps you troubleshoot, Jenny. Have a great day. -Kim
Jenny
Hi Kim. I would like to use this as a top crust. Do you think an egg wash would be useful or do you think it will brown well without given the almond flour? Thanks.
Kim Hardesty
Hi Jenny. I've done an egg wash with this before and it brown nicely. Make sure that the filling is cool before adding the crust. The crust doesn't hold together nicely like a wheat flour crust, so I roll it and freeze it until is really cold and then lay it on top of the pie. Letting it warm up slightly makes it easier to tuck and crimp. It's fairly easy to patch any areas that need adjustment. -Kim
Jenny
Thanks Kim. I tried it yesterday and it was delicious! This was my first double pie crust ever, so it doesn't look fantastic (yet!) but the taste is wonderful. Thanks for your recipe and all of your supporting tips.
Kim Hardesty
Great, Jenny! I'm glad it turned out. -Kim
Johanna W
This is the best crust! I'd been looking for a crust to make keto-friendly butter tarts, and nothing was quite right, until I found this. I didn't pre-bake the crust, just froze them first, filled them and cooked for 25 minutes. The crust turned a beautiful golden brown and was so flaky, with none of the typical almond flour taste that is so common when cooking with it. I ran into an issue trying to get them out of the pan, so after a few collapsed (my husband happily ate them with a spoon LOL!), I put the whole pan in the fridge overnight, and tada! Beautiful butter tarts! I've got some tweaking to do on the filling, but that will be much easier than the crust! Thank you!
Kim Hardesty
I'm glad you're happy with the recipe, Johanna. Try sprinkling sesame seeds into the bottom of the pan before adding the crust. It creates a little of pocket of air between the pan and the crust and makes it easier to remove from the pan. You can also add a parchment strip or parchment round to the bottom of the pan. Good luck tweaking you filling! -Kim
Joyce Cozby
I made the Low Carb Flaky Pie Crust. It turned out great, but you should definitely revise your recipe instructions. I would give it 5 stars if I hadn't been frustrated by the directions. I should have read them all the way through but I usually just dig in and start. The very first thing it says is to pre-heat the oven to 350, which I did. The problem is that there are a lot of things you need to do before you even think of pre-heating the oven. The pie plate needs to go in the freezer. You have to make the crust, wrap it and let it sit for 30 min or several days in the refrigerator. You really shouldn't pre-heat until you are ready to take the pie crust out of the freezer and drop it in the pie plate. By the time you get the dough to slide in, trim the edges, repair the areas that break and prick the crust, the oven will be ready.
Carol
Have you tried a combo of lupin flour/other keto flours for a pie crust. I'm new to lupin flour.
Kim Hardesty
Hi Carol. Lupin flour tastes "beany" to me, so I don't use it. -Kim
Laura
What is your favorite brand of oat fiber?
Kim Hardesty
The last one I used was Life Source. Previously I purchased Oat Fiber 500 and I think it was rancid. The color was darker than the Life Source and it had a strong smell. It was the first brand I purchased and only available in a huge bad. I had it for a few years in the fridge. The Life Source I purchased was white in color and had a very faint smell. I love it. -Kim
Christine Facchina
Yeah I think I got a rancid batch this time cuz when I made the crusts it turned out aweful tasting. Flaky still but the taste was bitter and nasty. I say this cuz the first time I made your pie crust recipe here it was fantastic! So I went to Amazon and checked my previous orders on the oat fiber and the one that turned out great was the Life Source brand, the bad batch was NuNaturals, a 5 pound bag. I will not be ordering this brand again, will stick to the Life Source and pay more for a better product. Glad I read your comment cuz I wondered what could've went wrong, but that makes perfect sense now. Thanks!
Kim Hardesty
I'm glad you found the problem. Rancid oat fiber (and even flax) is nasty! Have a nice day. -Kim
Philippa Church
Just made a batch and is sitting in the fridge (used sesame flour not oat fibre). I was going to make a quiche but having read some of the comments this sounds tricky. Could you advise on the best way so I don't end up with a burnt quiche please?
Kim Hardesty
Hi Philippa. I have never had a problem with this dough in a quiche or any other application except that it doesn't hold together after rolling because it lacks gluten. I used the Sukrin Sesame Flour which is defatted, so I don't know how another sesame flour would work. Oat fiber is dry like the Sukrin Sesame Flour. I roll the pie crust out between two pieces of plastic wrap, refrigerate it for 20-30 minutes, remove one layer of plastic and flip it into the pie plate. You will have to patch a little. I always sprinkle some sesame seeds into the pie plate before adding the crust to provide little cushions of air to prevent sticking. I always did that for my traditional crusts, too.
I used the crust for this spinach and mushroom quiche and it was delicious. It is also featured in this chocolate pie and this blackberry custard pie. Both crusts were baked completely before filling for the pies.
For the quiche Yyou can either par bake the crust or cook the whole quiche on the bottom rack for half of the cook time to brown the bottom. If it edges start to brown too fast, lay a piece of foil over the top of the quiche. I hope this helps.
Roxy B
This looks amazing. Could it be used as a top for a chicken pot pie?
Kim Hardesty
It's a great crust, Roxy, however I haven't tried it yet as a double crust. I would make sure that the crust was really cold before moving it to the top of the chicken pie and also that the filling wasn't hot enough to melt it before it went into the oven. -Kim
Adrienne
Used this dough for a cream cheese danish and it worked famously. Very nice and tender. Thank you!
Barbara
I made this the other night for a quiche. Oh my gosh, it is good. I haven’t had pie crust in about two years because they usually aren’t that great. My husband even said it was good. I will definitely make it again. Thanks so much for the recipe, Kim.
Patricia Wall
I was looking for a conversion chart, and or receipts for using Maca, or Lupin All Purpose flour in pie crust. It is listed in the beginning of your site. However, I was disappointed when it didn't come up. Not sure I will use this web page again.
Kim Hardesty
Hi Patricia. I currently don't have any recipes that use Maca or Lupin flour. I have answered questions about them in comments though, because I have used them both before. I like Maca in my coffee and my option of Lupin flour is that it tastes "beany". Also, because it is in the Lupin plant family, it may be an allergen for those who are allergic to the plants/pollen. That may be why Google listed me as a source of information on Maca or Lupin, not that I have recipes on them. I have no control over what Google returns as an answer to queries and am in way being duplicitous at all. -Kim
WenDee Eng
Using the low carb pie crust with oat flour and almond flour, can I bake an apple pie in this crust. Do I make it the traditional way? Or do I have to bake this crust first? Looking forward to trying this recipe.
Kim Hardesty
Hi Wendee. Nut crusts always brown faster than traditional crusts. Are you making a low carb apple pie? If you cook the filling half way in the pot or pan before adding to the pie crust, you should be okay. I find that baking on the lower third of the oven helps the bottom crust brown. -Kim
Kim Hardesty
Oops. I meant to say that you can bake this the traditional way with the modification I mentioned above. -Kim
Julie A Deffibaugh
What can you use if you do not have a food processor. I have a ninja and a vitamix tho.
Kim Hardesty
You can try to cut the butter into the flour mixture with a hand held pastry blender or rub the butter through the nut mixture until the size of peas. Then, add the beaten egg white (with water) and mix it in. Refrigerate before using as the butter will have warmed up. I haven't made it by hand, but this is the procedure I used for regular pie crusts. -Kim
Bonnie Moothart
What can the oat fiber be replaced with? Don’t have it and local grocery doesn’t carry.
Bonnie Moothart
Kim Hardesty
Hi Bonnie. Oat fiber and sesame flour worked the best in this recipe. You can sub with coconut flour, but the texture isn't the same - nor the taste. Don't be tempted to add sweetener to the recipe or it will be tough. -Kim
Tambra
It this a mistake on calories it says 1271 calories in pie crust
Kim Hardesty
It wasn't a mistake, Tambra. It was for the whole pie crust so that readers could figure out the nutritional info based on how many people they were serving. I have changed it to reflect 8 servings and the nutritional info per serving. I think you will like the numbers better. :) Kim
Debbie
I have tried several pie crust recipes. Most of them were just okay. But this one is my favorite. Not only is it FLAKEY it has a great taste. I made a double crusted cobbler and it worked beautifully. With the holidays coming I have finally found a winner. Thank you for all of your hardwork.
Nicole Lee
For some reason mine turned out super crumbly and didn’t hold up at all. Just kinda dissolves in your mouth. I don’t know what I did wrong. Very biscuit like but even more crumbly. I used it for the top crust for a “apple” pie using chayote squash. It’s delish and has a good taste but it almost disintegrates while eating it. Hmm
Kim
Hi Nicole. I haven't used this as a top crust on any pies yet. As I mention in the post, this crust does not make layers like a traditional pie crust. Without gluten, there is no glue to hold it together and give it that "shatter". It does taste more like a traditional pie crust and is a step up from a regular press-in nut crust, however. I'm sorry it didn't perform like you had hoped. Have a nice week. -Kim
Teresa
You state the entire whole pie crust is only 14 carbs;however, the nutrition facts reads 48 carbs .
I also notice the crust is high in fat and sodium.
Kim
Hi Teresa. The crust is high in fat because of the butter and nuts, both of which contain a lot of fats. It is high in sodium because I use salted butter in the recipe. AND, these numbers are for the WHOLE CRUST. You can control the amount of sodium by using unsalted butter and adding salt per your taste.
It is convention to subtract fiber and sugar alcohols from the total carbohydrate number in low carb diets...
48g (total carbs) - 34g (fiber) = 14g NET CARBS for the whole crust.
Then, divide the number of carbs by the number of slices in your pie. If you have an 8-slice pie, the crust is 1.75g net carbs per slice. Other nutritional numbers: calories: 158.8g, fat: 15g, sodium: 75.8g, protein: 3.6g.
I hope this helps. It just took some time on the calculator. -Kim
NKC
I have tried several low-carb "flaky" pie crust recipes and have always been disappointed. I wasn't sure what to expect with this recipe, but to my delight, it came out flaky and delicious! It was a little too sweet for my taste, even with salted butter, so I will add more salt next time. My secret to making flaky wheat flour crusts is sour cream...I think I will try incorporating sour cream into your recipe and see what happens. I said it before, I'll say it again - you are the best low-carb baker on the Interwebs!
Kim
I'm so happy the pie crust meets your approval, NKC. I would love to hear if the sour cream works out. As it was, it took me many months to get this one where I wanted it and I didn't even think to try sour cream. Thanks for taking the time to come back and leave a comment and for the lovely things you say. Have a nice weekend. -Kim
Stacy
Have you tried using the sour cream?
Kim
Stacy, I think it will make the crust too wet and sticky. Although I didn't try it in any variation of this recipe. I worked for months and months to get this recipe where it is currently. -Kim
Anna
Hi. Have you tried this with adding sour cream already and how did it come out?
Kim Hardesty
Anna. I don't advise making this recipe with sour cream. Sour cream has water in it and may make the crust sticky or tough. I worked on this recipe for a year to get it where I wanted it. The egg white helps holds it together perfectly and gave a better result than using a whole egg or the yolk alone. Please try making it as is before you tweak it. -Kim
Patrick
you do not say if it contains psyllium but mentions in the search
Kim
Hi Patrik. I do not use psyllium in this recipe. I believe one of the commenters mentioned that they used psyllium powder and perhaps that's why my recipe came up in search. I did not test this recipe with psyllium powder - just oat fiber and sesame flour. -Kim
Lisa A.
OMG! Finally, a low carb pie crust that tastes like the real thing! I am an experienced baker, but somewhat new to low carb baking and have been searching for a decent low carb version of my own flaky and delicious pie crust. This is a definite keeper!
Thank you, thank you, thank you!
Dee Gee
Best Low Carb Pie Crust I’ve made! Thanks so much!
Kim
I'm so happy, Dee! -Kim
Carole White
Kim, This was a delicious low carb crust which I pre-baked 12 minutes at 350º before I used it for a leek, asparagus and mushroom quiche. For the pre-baking I covered it lightly with two sheets of foil. I also placed it on a sturdy half-sheet pan covered with a Silpat sheet (to protect the bottom). After it cooled I added the quiche mixture and baked for 45 minutes at 375º. This time I covered only the crust edge with double foil. After 25 minutes, when the top was lightly browned, I covered the whole pie with another sheet of foil. I didn't have oat fibre so I used the same amount of psyllium husk in the dough mixture without any noticeable detraction from taste. It looked and tasted fantastic! A final thought: I made sure the quiche ingredients were room temperature or hotter (including the milk and cream) so they wouldn't have to cook longer than necessary.
P. S. I have photos if you would like them.
Kim
Hi Carole! I'm so glad to hear that the psyllium husk worked in the recipe. I'll have to try it. Was it powdered or just plain psyllium husks? I love a good quiche and this combination sounds amazing. Thanks for coming back and sharing your recipe. Yes, I would love to see pictures. Can you post them on my Facebook page or on tag me on Instagram? Enjoy your week. -Kim
Phoebe Scarborough
OMG. This crust is A KEEPER. Eating it now underneath a blueberry filling with sour cream topping, and oh my heavens - how delicious and what a match! I didn't have the oat or sesame ingredients and was making the pie last minute, so I subbed gluten free flour mix, and it's still delicious. Thank you so much for your recipe!!!
Kim
I'm glad to hear the gluten free flour mix works with the recipe, Phoebe, and that you like the recipe. Thanks for coming back to let me know. Enjoy your weekend! -Kim
Charlene
Would you mind sharing what brand of gluten free flour you used? If you remember, just finding this post so it’s been 8 months ago. Thanks if yu can remember and share.
Cat
Kim, wanted to tell you that I made an unintentional change that had an excellent ending. I was intending to swap out half the almond flour with a flour mix I use often in baked goods. Since we moved to our new house, my husband has made a dedicated "low carb cabinet" in our garage for all my designer ingredients.
I keep all my flour mixes and bake ingredients in Rubbermaid canisters in said cabinet. So I got out what I thought was the flour mix I wanted. I didn't notice until after I had measured out and incorporated in the recipe 3/4 cup. As I was putting the canister back, only THEN did I read on the label that it wasn't the flour mix. It was Carbquik! Lesson learned. Read the label BEFORE using the ingredient. Duh...
What to do, what to do? In the end, I decided that rather than trash the expensive ingredients, I'd go ahead and bake it, and well, gotta say, it was less delicate to work with, needing far less patching. And once baked? Again, less delicate, more substantial, yet still wonderfully flaky! An all-around happy ending, I've now made it twice like this, just to confirm the results, and now have made the 3/4 C almond flour-3/4 C Carbquik a permanent change. If you get a chance, be sure to give it a try.
Kim
That sounds really good, Cat. Thanks for sharing. I'm sure that Carbquick users will love this! Enjoy your weekend. -Kim
CookerinVA
Hi, I'd love to try this for a simple ham/gruyere cheese quiche, but those always seem to need to cook nearly an hour to set and I'm afraid the crust would burn long before that. Is it possible to precook a quiche mixture? I can freeze the crust, but it seems the filling really needs to be mostly cooked before the crust gets baked, so nervous to try. Thank you!
Kim
Hi CookerinVA. You could try cooking the eggs, cheese, and cream in a pot until it reaches the custard stage, stir in the rest of the ingredients and then bake. I haven't tried that, but I may because it sounds very intriguing. The magic quiche ratio is 1/4 cup liquid and 1 oz of cheese to 1 large egg. I used this crust in the Spinach and Mushroom Quiche on LCM and in a Bacon and Leek Quiche I did for JoyFilledEats. I hope this helps. Please let me know what you did and how it goes. -Kim
Mrs Z
Hi Kim! Thank you so much for helping so many with you recipes, especially those with dietary requirements! Please can you tell me what i can do to avoid burning the crust? Is it better to cover the top with foil? Or maybe adding another low carb ingredient? Etc. (I can only use sesame flour as opppsed to oat fibre.) Thanks a bunch !
Kim
Hi Mrs. Z. Any nut crust is going to over brown at about 35-45 minutes. Any part that is above the filling is in jeopardy. I like to pre-bake my crust and then choose a no-bake filling or one that I can cook on the stove and pour it in to set. You could also par-cook a filling on the stove to let it finish cooking in the oven for less time. Paola at Gnom-Gnom has a cream cheese crust that I have not tried, so I don't know if it burns. It seems to be popular. You may want to read through the comments to find out if it burns. I hope this was helpful. -Kim
Cat
Kim, I bake Dutch apple pie (made with zucchini!) in this crust often, from the raw state, with no pre-baking. I start baking the filled pie for about 20-23 minutes, until the crust above the filling gets to the shade I want. Then, I lay a sheet of foil on top big enough to cover the top completely (don't tuck it around the edges, just literally place it on top) with the dull side of the foil facing UP. Then, I continue to bake it for around 40 minutes total (meaning an additional 20 minutes with the foil) and it comes out beautifully. I have a picture which I could share, if there is a way to upload it here. It looks fit for the cover of Bon Appétit
Kim
Your pie sounds so good, Cat! I would love to see a picture. You can post it on FB as a guest post or in a message to me. -Kim
John Marshall
Hi Kim,
What is the weight equivalent for 5 tablespoons of cold butter? Only a poor man cook!!
Kim
Hi John, great question. Follow this kitchen math, lol.... 1 American stick of butter is 4 oz or 8 Tbsp. That's .5 ounce per Tbsp. One half of an ounce is 14.2 grams. I hope this helps! -Kim
nicholas polevoy
Is there anything I can sub for oat fiber or can I just omit it? I want to make a crust tonight without having to go out again and shop.
Kim
Sorry I didn't get to this earlier, Nicolas, I am out of the country on vacation. You can use some coconut flour. I tested sesame flour, oat fiber and coconut flour in this recipe. The sesame flour was my favorite, but not many people are interested in buying it, so the oat fiber was my second favorite. The coconut flour just wasn't as good - not bad, just not as good. The texture was just a little different. -Kim
Mamat
It's not low carb but it is low glycemic. Only 14 net sugars, if the nutrition info is correct. But 48g of carbs is actually a lot.
Kim
Hi Mamat, I understand what you are saying, but the crust is mostly made from nuts and butter. The sugar is naturally occurring in the nuts. About 2/3 of the total carbohydrates comes from fiber. The nutritional information is for the Whole Pie Crust. 14 net carbs divided by 6 or 8 servings is very low. That's 1.75 g of net carbs per 1/8 of the whole crust (or a single serving on a pie divided into 8 portions). I don't know how this could be any lower in carbs! Lol. Thank you. -Kim
Bec
Do you think vital wheat gluten could sub in for the oat fiber?
Kim
That's a great question, Bec. I don't use vital wheat gluten, which is a protein and not a fiber. You could probably sub with coconut flour. I found that the oat fiber and sesame flour resulted in the best texture, but try the coconut flour (which has a lot of fiber) and see how you like it. -Kim
Diane
Made the piecrust tonight and absolutely loved it. Very easy to work with. The problem I have is the crust always burns. I made a pumpkin pie tonight and covered the uncooked piecrust edge with foil and even put a metal rim over it and because of the length of time that it needed to cook it’s still burned through. Do you have any suggestions? I even freeze the pie crust first. So the mixture is put into the frozen crust and then baked.
Kim
Hi Diane. Nut crusts burn a lot faster than flour pie crusts. I have a stovetop pumpkin pie recipe because as I tested my regular pumpkin pie recipe, the crust - any nut crust I tried, burned. I have found that for some pies, I just have to do a stovetop filling instead of cooking in the oven like I normally would. I have a gorgeous Buttermilk Blackberry Pie that calls for cooking the custard crust on the stove. Sorry about that. -Kim
Danielle
I covered the crust for pre-baking and after I poured the pumpkin pie filling in with foil one time and with a silicon cover another time. The crust ended up brown. Any suggestions??
Kim
Hi Danielle. Nut crusts will always burn and over-brown before regular flour crusts. I have found that chilling the dough and not pre-baking helps, but if the pie has to bake 45 minutes to an hour, it will burn regardless. I have started to cook my fillings on the stove instead of cooking the a whole pie in the oven. I have a stovetop pumpkin pie recipe and do the same thing for my Buttermilk Blackberry Custard Pie. See if you can pre-cook the filling on the stove until it thickens, then pour it into the chilled pie crust for baking. This may cut back on the total cooking time and help prevent the nut crust from burning. -Kim
ryan
best crust recipe ever - i have been working on it for years, and in the end like my cake recipe, coming back to simplicity wins. I used arrowroot instead of oat fiber which added a few more carbs, it was great
Kim
Great, Ryan. Thanks for the nice comment and sharing your sub. I bet the arrowroot made it very nice. Have a great day! -Kim
Sarah
Hi! Can this be used for top crust as well? If not, do any of your other pie crust recipes can be?
Kim
Yes, Sarah. It works as a top crust. Roll it out and refrigerate it before topping the pie. While it has some fiber in it, it does not contain xanthan gum, which acts as a binder by getting a little gummy. It will probably tear, but it is easy to patch. -Kim
antoniette mora
If used as a top crust do think adding a teaspoon of xanthan gum would help it stay together?
Thank you
Kim
Hi Antoniette. I'm not sure about the xanthan gum, I haven't tried it. -Kim
Aex
Any chance you recorded measurements by weight? I know I can guess based on online converters, but volume measurements are rather subject to error. And this *is* baking. So were you to already have such... Thanks much.
Kim
Hi Alex, I have a page linked in the menu that lists conversions for common baking ingredients (American measurements to grams). That will help you with the almond flour. Use about 15 grams for the Oat fiber. Do you have teaspoons and tablespoons? -Kim
Alex
I do, thanks.
Sarah
Canadian Thanksgiving is coming this weekend, and I'm glad I found this recipe! I normally make a flaky, gluten free pie crust, that is not low carb. And I always found that using lard results in a flakier crust... I know, it's an age old debate. I'm one of those lard people, LOL. Do you think that using lard in your recipe would still work? I know that butter is about 80% fat and 20% water, whereas lard is 100% fat. So I know the two are not 100% interchangeable. Have you ever tried it with lard?
Kim
Hi Sarah. Just so you know, this isn't exactly like a "real" pie crust and burns faster. I, also, like lard in pie crusts, but not nut crusts for some reason. I would use a touch less lard and a little more water. I really can't say as to how much since I haven't tried this recipe with lard. Have a very happy Canadian Thanksgiving! -Kim
Kay
This turned out great! I used 4 tbsp of butter, 2 tbsp flax meal(vs oat fiber), didn't even see mix water into egg white...lol I let it sit overnight, It rolls out very nicely and sticks together well. I made chicken pot pies this is my new go to for crust...and everything else crust related. Thank you TONS!!
Ashley
When I read the comments I saw someone was going to use psyllium husk powder, and was disappointed they never updated on how it went! So I thought I'd give it a try since I already had psyllium husk powder at home and didn't want to buy a specialty product. I substituted 1.5 Tbsp psyllium husk powder for the oat fiber. Overall, I am pleased with the end product and will use it again. I'm sure it changes the flavor a bit, but the texture was just fine! Thanks for a great recipe!
Kim
Thanks for reporting back, Ashley. I will try it and see how it affects the texture. Maybe it's even better? Thanks again. -Kim
Christine
Thanks for the report on psyllium husk subbing for oat fiber - have the same situation and don't want to wait for the oat fiber to arrive in the mail,
Rochelle
Why can't you just use ingredients that can be easily found, like oat flour instead of oat fiber? Or sesame flour?
Kim
Hi Rochelle. I don't use oat flour because it has more carbs than oat fiber and I try to provide the lowest carb counts I possibly can. I tested this recipe with oat fiber, sesame flour, and coconut flour. The oat fiber gave the best result hands down! I test my recipes all kinds of ways and share the best tasting recipes with the best texture I can - as close to the real thing as I can achieve. Sometimes that means special ingredients. I know that you can find more simple recipes on the internet - but I have some of the better ones. Thanks for your question. Have a wonderful week. -Kim
Bernadette Ramirez
Can I sub coconut flour fou oat flour? And what’s the ratio?
Kim
Hi Bernadette. You can sub coconut flour for the oat fiber, but the texture on the crust will be a little different. I think that coconut flour results in tough crusts. -Kim
Lupita
Excellent recipe!
Vanessa
Thanks for sharing! What else can that Oat Fiber be used for?
Kim
Hi Vanessa. I like oat fiber a lot, especially the Trim Healthy Mama brand. If you are allergic to coconut flour and see a recipe that combines almond flour and coconut flour, you can use sub the oat fiber for the coconut flour (sometimes you have to add a little less). I just saw a beautiful recipe for shortbread cookies on PCOS Kitchen (I haven't tried it yet). Oat fiber can achieve a more biscuity texture in low carb breads and sometimes a crispier texture in some things. Many Trim Healthy Mama recipes use oat fiber and many of them are low enough in carbs to be keto. A hard core ketonian will not use oat fiber because it comes from a grain (the outer husk of the groat which is inedible), but those of us who follow the "if it fits in your macros" philosophy, will incorporate products such as oat fiber to make some of our special occasion foods more like the real thing. I hope this helps. -Kim
Dawn
I didn't have oat flour so I used 1/2 the amount of psyllium powder and oops! used a whole egg instead of an egg white. It's for quiche. I will let you know how it turns out! Thank you
Gerri
The absolute best pie crust! Can the dough be fried? I'm trying to make LC samosas. Thanks,
Kim
Hi Gerri. I'm glad you like the pie crust. I would't fry this dough. I would try the fathead dough instead. I love it for turnovers and hot pockets. It wouldn't have the same texture as fried dough, though. I have found that if you use a fattier cheese than skim mozzarella, you get a more tender dough, but it's a little harder to handle. Try refrigerating it overnight so it gets hard, then roll it out. It will be a little easier to use, but still tender. Make small samosas. The dough melts into itself, so it doesn't have to be perfect. I hope this helps. -Kim
Gerri
Thanks, Kim. Great idea to refrigerate fathead dough overnight.. Have a lovely weekend.
Karen
Could you bake the samosas? I have made them baked, before Keto, and they were great.
Kim
Yes, I would bake and not fry. -Kim
Wendy
Hi I would love to make the flakey pastry buy it is very hard to find oat fibre in Australia would anything else work.
Thnks
Kim
Hi Wendy. You could try coconut flour, but honesty I haven't tried it. It's a little more grainy than oat fiber, but may work. -Kim
Mo
Hi, this crust looks super tasty! I'm in the UK and it's very hard to find Oat Fibre, any ideas of what I could use as a substitute? Thanks lots Mo
Kim
The oat fiber worked the best, Mo, but can you get the sesame fiber from Sukrin? Irks it just as well although it has a little bitter flavor. -Kim
Shelley Kersey
If I was trying to use this as a double crust for an apple pie, would you still cook the pie crust first or just freeze for a bit (both top and bottom) before baking the whole pie?
Kim
Great question, Shelly. I would pre-bake. I would refrigerate and then bake with the filling. You could start it on the 3rd position in the oven and then move it to the middle as the bottom browns. -Kim
Ashley
Quick question.. if I was using this crust for a pumpkin pie I had to bake in the oven would I pre bake the crust or leave it u baked like typical pumpkin pie recipes... please help... love ur recipes and would like to k ow before thanksgiving what you recommend thank you!
Kim
Hi Ashley. I would not pre bake the crust. I would refrigerate, fill and then cook in the third rack (the one just below the middle position). You may need to cover with foil. A nut crust does brown faster than regular pastry. Enjoy. -Kim
Karen
How does this work with a two-crust pie such as apple?
Kim
I haven’t had a chance to try it yet, Karen. I have found that when I make a quiche with it, cooking on the third rack down, Browns the bottom nicely without burning the top too badly. I’m sorry I don’t have info on the double crust, yet. -Kim
Sabine
Hi, the recipe looks amazing. I want to make it for a lowcarb pumpkin pie. However I don't have a foodprocessor. Can i cut in the cold butter by hand? I have done this with crusts made with wheat but not ones with almond flour.
Kim
Hi Sabine. Although I have used that method with regular pie crusts, I haven't used it with this one yet. I'm sure you can, but let it get good and cold before you try to roll it out. Have a great day. -Kim
miranda
Hi, I would love to make this crust in a kind of pie-shaped form (I don't know the name of these things). It looks something like you pie, shaped along the edges. But how do you remove something like for instance a cherrypie from it? You should keep the pie in the form, but how do you get a part out of it? I am really wondering about this, because I saw a form/shape and I really love it and it's perfect for pies, quiches and more. But nobody ever says how they get a piece out of it.
I hop you can help me. But I am going to maken this pie now for lunch tomorrow at work, I want to make eerybody jaleous
Kim
Are you talking about a pie plate? You can find pie plates at Target and Walmart. I have a pie server which is a triangular or wedge shaped spatula. I cut the pie, wiggle the tip of the pie server between the plate and the crust and shimmy it under the piece of pie. The first piece is usually a mess - that's just how it goes. The next pieces should come out better. I hope this helps. -Kim
Ginger Wroot
I'm a big fan of your recipes, and I've pinned this pie crust recipe to try soon. By the way, while waiting in line at the grocery today, I came across a Cook's recipe for a cheddar pie crust for apple pie...I immediately thought that this might something that could be "low-carbed"....I love the novel idea of a cheddar crust combined with apples. Any thoughts? Thanks for churning out so, so many low carb recipes that rock, my dear! --G
Kim
Thanks so much, Ginger. You know, that crust sounds amazing. I bet the cheese could be incorporated. It would be great with some savory dishes, too. Yum. Thanks again and enjoy your evening. -Kim
Becky
This recipe looks amazing. Will be trying it very soon. Quick question....I have one of those electric 'mini-pie' makers. I was thinking of using this recipe to make pot pies. The cook time is typically 7-14 minutes in the machine. I see that you've commented about this crust possibly over-browning, based on time being cooked. My 'mini-pie' maker does not have a temperature dial, so I have no idea what temperature I'm baking at. Do you think this recipe will stand up to 7-14 minutes at a 'mystery' temperature? This pot pie will have a bottom and top crust. Thanks so much for your feedback and thanks so much for providing us with nourishing recipes. :-)
Kim
Thank you, Becky. I am unfamiliar with your appliance, but it sounds great! Nut crusts burn faster than regular crusts, so I would err on the side of 7 minutes opposed to 14. Also, the gluten in regular crusts helps them resist getting soaked as fillings are baked in them. It's like the gluten makes a net to support the filling so it doesn't soak through. I do not know how this crust would stand up to a wet filling. Without the stretch gluten proteins knitting together, the crust might soak. However, I have been dying to try it in a pot pie recipe so I am interested in how it turns out. I'm sorry I couldn't provide more information. -Kim
Cat
Has anyone used this to make a two-crust pie? If so, can you tell us if you had to bake the pie longer, or if it browned faster than expected, or any other pertinent info? The holidays are fast approaching, and most fruit pies customarily have a top crust. This one looks so promising that I'd love to know if it will work for this application. Thank you for any help you can give!
Kim
Cat, I have plans to try it as a double crust pie this weekend. I just know that because it is a nut crust, it will burn or over-brown if cooked for 50 minutes or more. -Kim
Cat
Did you end up trying it, Kim? If so, how did it turn out? I can't imagine needing it to bake longer than 50 minutes. What temperature did you bake your two-crust pie at, and for how long? I'd like to use it at Thanksgiving for apple cranberry pie and cherry pie (both sugar fre, of course!) Thanks for any help you can give.
Cat
Oh - just thought of this. If it starts to overbrown, do you think a piece of foil placed on top as soon as it gets to the perfect color would stop that from happening?
Kim
I would do it before because nuts burn so easily, Cat.
Kim
No, Cat, I haven’t tried it yet. Too many recipes to test. Lol. I bake at 350, but nuts will burn around 40-50 minutes, so watch it. -Kim
Geri Ann Terry
Try cooking your filling before putting it in the crust. It wont take as long and your crust wont burn!
Joanna
What can I use instead of oat fiber? Can I sub it with coconut flour? or more almond flour?
Kim
Sure, coconut flour or more almond flour, but I'm not sure if it will be flakey, simply because I didn't test it that way. It should still taste great. -Kim
Sharon
The most amazing pie crust ever! Thank you so much! My Montana Kitchen recommended your pie crust recipe for her pumpkin pie so I tried it! It is my first time making a pie crust ever! I have always just bought one because I was to chicken to try to make one! But it is super easy! I could kick myself! :-D
I am amazed at how this pie crust tastes like the real deal and is made with none of the ingredients of a normal pie crust recipe! It is so tasty and flaky and yummy! Thanks so much! Now I must try some of your other recipes! Hugs!
Kim
I am so glad you liked the crust, Sharon. Sarah's pie looked great, didn't it? Thanks so much for taking the time to comment and please share the recipe with your low carb and THM friends. Have a wonderful weekend, Sharon. -Kim
Louise
This crust is absolutely fantastic. I can't tell that it's low carb at all! Thank you
Kim
I'm so glad you like it Louise! -Kim
Belinda
I am needing a great low carb crust! This one sounds like a winner, do you have a recommendation for a good food processor?
Kim
Hi Belinda, thank you. Regarding a food processor. I received a cuisinart 22 years ago as a wedding gift. It broke down 3 years ago and I replaced it with another maker. I wish I had stayed with Cuisinart. -Kim
Wendy
We tried you low carb tortilla tonight!! Amazing we added a lil cumin, chili pepper, onion and garlic powder prior to setting for 5 mins ---They were amazing ?
Thank you !!
Wendy and Jeff!! ?
Kim
Great. I'm glad you liked it Wendy. Thanks for leaving a comment. I love how you made it your own. Enjoy your week. -Kim
Jae
Would this crust work for a low carb version of pecan pie?
Kim
Great question, Jae. What I noticed about this crust is because it is a nut crust, it burns faster than a regular pie crust. It would depend on how much cooking time would be involved; 30-40 minutes would be okay, but longer than that and it would burn. I have been looking into a stovetop pecan pie filling that wouldn't need baking. I haven't experimented with this crust much, but it is very good with cream pies and no-bake pies so far. I hope this helps. -Kim
jillian
Is oat fiber different from oat bran? so many products out there! thanks, looks good.
Kim
Yes it is Jillian. You are right, there ARE so many products around. You only have to use a tiny bit of oat fiber and it's fairly cheap. It gives a wonderful soft fluffy quality to baked goods and a bit of a whole wheat taste. The most affordable I have found is on Netrition dot com but it is not certified gluten free. If you need gluten free, go with the Trim Healthy Mama (THM) brand found on Amazon. -Kim
Amy
For a quiche-do you pre-bake this crust? Your note states to place it in the freezer to become firm before filling and baking. I made this with a quiche but I pre-baked crust. The taste and texture is definately better than the other low carb crusts I have tried.
Kim
Hi Amy. I do not pre-bake my crusts when I make quiches because the nut crusts burn so quickly. I said to freeze because first because I have been working on a custard pie and found that the crust soaked when I didn't freeze the crust first. Thanks for your question and sharing your experience with the crust. I'm glad you like the recipe. -Kim
David
What kind of almond flour are you using? I clicked on the link but get an error message. Also, is there a substitute for almond flour for those with nut allergies?
Kim
Hi David. Thanks for letting me know that I have a broken link. I use Honeyville almond flour, Bob's Red Mill extra fine almond flour, or Wellbee. They are all ground finely enough to preform great in low carb recipes. I have not tried this recipe with any other ingredients than what I've listed. If you are allergic to almond flour then I suggest you look for a recipe made of coconut flour or sunflower seeds. Sorry I couldn't be more help. -Kim
Julie
Hi,
Can oat flour be used in place of the oat fiber listed?
Kim
Hi Julie. I haven't tried the recipe with oat flour, which is higher in carbs. They have completely different characteristics. I may work though? -Kim
Linda
I listened to several low carb presentations on dietdoctor.com and one of the low carb dieticians said our bodies DO absorb fiber and we shouldn't subtract it from the carb count. I'm confused more than ever now. I think your pie crust looks absolutely divine and I will try it. I'll just have it occasionally, meaning when I have a few people over for a dinner party or during the holidays. I can also make a smaller version and have it on a Sunday.
Thanks for the recipe. I love reading your pages.
Kim
Hi Linda. That was a big debate on the Atkins Community 9 years ago. I continue to subtract fiber and count net carbs, but I watch my total carbs, too. I try not to go over 35 total grams of carbs a day. I have a few recipe that call for fiber syrup, but I caution people about using it sparingly because I feel that those extra fiber grams can derail some and that these foods are not free foods. Oat fiber can really enhance some baked goods. Look for recipes that only use a small amount and the impact should be minimal. And yes, treats should be occasional and good food shared. ? Thanks for sharing your information and concern. Enjoy the recipe. -Kim
Kate
I have THM oat fiber. Can I use that instead of the oat fiber 500? What is the difference? Thanks.
Kim
Yes, Kate, I am sure it is the same thing. I just buy the oat fiber from Netrition because it's cheaper. -Kim
FatForWeightLoss
Yum! This looks insanely awesome!
Kim
Thank you. -Kim
Mary
I'm so happy to see this, and I look forward to giving it a try! I've had disappointing results using almond flour for pie crusts - really difficult to handle and very crumbly - and the feedback from family is that the almond flavor is too strong. I'm hoping the oat fiber in this recipe helps with the flavor concern. Can this be used for a two-crust pie?
Kim
Mary, I haven't tried this for a two pie crust, yet. If you want it sweeter for a pie, then add 2 tbsp of powdered Sukrin or Swerve. I haven't written it into the recipe yet, but will now. It tastes like a whole wheat crust. I also like the sesame flower version but it is a touch more delicate. I hope you like the crust. -Kim
Mary
Thanks Kim - I appreciate your suggestion about the sweetener, and the whole wheat flavor sounds good. I'm definitely going to give this a try!
Low Carb with Jennifer
I cannot wait to try this! I have been going "crust free" for my quiche recipes but I love some crust!
Kim
I usually make crustless quiches, too. It's just easier. But I'm with you, Jennifer, it's nice to have a crust on occasion! Enjoy the recipe -Kim