Flaky Low Carb Pie Crust Recipe

Baked low carb pie crust with fluted edge and dock marks in a pie plate on a round wire cooling rack with a blue and white kitchen towel to the left and sliced almonds around the marble surface.

Flaky Low Carb Pie Crust Recipe

A truly flaky low carb pie crust recipe perfect for sweet pies or a savory quiche. My gluten-free crust is nicer than a press-in crust and has a great flavor.

Course Dessert

Cuisine American

Keyword almond flour, pie crust

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 158.87kcal

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