fbpx
📲 FREE one-on-one diabetes nutrition coaching for app members
b l o g


Flaky pie crust (keto, low carb, gluten-free)

How to make gluten-free, keto friendly pie crust for those holiday pastries!

Share

This is about the time of year when I start missing my faves like pecan pie and pretty much any kind of galette. That’s why coming up with this flaky pie crust was super exciting.

In the season of sweets, I’m so glad I tried this recipe and that it actually worked!

As you all know, I’m a huge fan of baking, and subbing everyday ingredients to create something that has minimal effects on my blood sugar.

“You can use this recipe to create pies, galettes, crumbles, or even chicken pot pie.”

This recipe includes a few simple ingredients: almond flour, coconut flour, egg, salt, ACV, butter, whey protein isolate and psyllium husk. The way these are blended is what makes the difference.

Gluten Free pie crust

Using a food processor is the best method for this. You can work it by hand, but the butter will melt too fast, and the dough won’t get the proper layers.

I have the Breville Sous Chef food processor, but there are cheaper options out there. I invest in many of my appliances, hoping they will last for years to come.

Making this flaky pie crust

This pie crust requires a few steps.

You’re going to sift together all of your dry ingredients, making sure they’re well incorporated.

Then, you will add your butter. I freeze mine, grate it with a cheese grater, and then cube what can’t be grated. It makes for a lovely and even dough.

grated butter

You’ll get everything into the food processor, and blend until the dough forms into little beads.

Once it’s done mixing it’s time for the wet ingredients. The dough is going to be really wet. I recommend scooping it out directly onto cling wrap. Wrap it into a ball an refrigerate it overnight. It’s going to firm up significantly.

Put it between two sheets of parchment and roll it out to a 1/2 inch thick. Don’t roll it too thin, or it will become a paste, and hard to remove from the parchment.

Fill the crust with your fruit of choice, and fold! Check out this beautiful galette I made with this dough!

Flaky pie crust with a blueberry galette.

You can use this recipe to create pies, galettes, crumbles, or even chicken pot pie. The possibilities are endless with this flaky pie crust.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pie crust

Flaky pie crust (keto, low carb, gluten-free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 24 hours 30 minutes
  • Yield: 2 crusts 1x
Save Recipe

Description

This flaky pie crust is surprising and delicious. It’s really versatile and has great structure. 


Ingredients

Units Scale

Additional items: cling wrap, wax paper, or parchment paper.


Instructions

  1. Sift together all of your dry ingredients, making sure they’re well incorporated.
  2. Add your butter. I freeze mine, grate it with a cheese grater, and then cube what can’t be grated.
  3. Put everything into the food processor, and blend until the dough forms into little beads.
  4. Once it’s done mixing add the egg, and apple cider vinegar,. The dough is going to be really wet. I recommend scooping it out directly onto cling wrap with a spatula or spoon.
  5. Knead it in a ball inside of the cling wrap, but be careful to work fast so the butter doesn’t melt. 
  6. Wrap it into a ball an refrigerate it overnight. It’s going to firm up significantly.
  7. To use, put it between two sheets of parchment and roll it out to a 1/2 inch thick. Don’t roll it too thin, or it will become a paste, and hard to remove from the parchment.
  8. Add your filling, and fold! 

  9. Brush the top of the crust with egg wash.
  10. The dough should be baked at 350 degrees for 30 minutes but it depends on the recipe. It will turn golden brown outside and firm on the inside. Watch it while it’s in the oven to be sure it doesn’t burn.

Notes

  • This recipe is not the easiest, but it’s worth it! Seriously, the crust is really delicious and you’ll be able to have a lower carb version of your favorites again.
  • This is a “make-ahead” kind of recipe, but if you don’t want to wait overnight for it to firm up, check it after 4-5 hours. You may need to pop it in the freezer as you’re working with it so the butter doesn’t melt. 
  • If you notice the dough gets melty while working with it. Pop it in the freeser for 10-15 minutes, and it will firm up again. 
  • Have I mentioned how important it is for the butter not to melt? Make sure your dough stays as cold as possible. 
  • The dough can be used in a multitude of desserts. Pies and pastries work great. I can’t wait to use it for a quiche.
  • This is best enjoyed the same day you bake it, but you can freeze any unused dough and thaw it to use for up to a month.
  • To get the golden color, brush the top with egg wash. 
  • The nutrition facts are for the entire crust. The crust can be divided in half and rolled out for the top and bottom of a pie. Calculate your nutrition facts by dividing the full recipe by your number of servings. In my trials, 12 servings was about average. 
  • Make sure any fillings you use are chilled prior to adding them to the pastry. This is important, as the dough is very fragile and will melt.
  • Like any dough, WORK FAST, and don’t overwork the dough. The butter needs to stay chilled through the process to give you those flaky layers you’re looking for. 
  • Prep Time: 1 day
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 1/12 Crust
  • Calories: 178
  • Sugar: 1.1g
  • Sodium: 96.7
  • Fat: 10.2g
  • Carbohydrates: 3.9g
  • Fiber: 1.3g
  • Protein: 10.7g
  • Cholesterol: 35.7mg
About Mila

Hi! I'm Mila.

I’m earning my Master’s degree in Applied nutrition.

I’m currently an Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

How can I help with your diabetes management?

More to Dish

Join Glucose Guide

 

Are you looking for a support community with 1:1 coaching, that will help you get back on track with your diabetes management and lifestyle changes? Look no further than Glucose Guide

Join today for FREE and benefit with recipes, diabetes support, wellness challenges, and more.

13 Responses

    1. Unfortunately no for this one! I haven’t tried an all-coconut flour crust yet, but that may be on the horizon.

  1. Enjoyed reading the article above , really explains everything in detail,the article is very interesting and effective.Thank you and good luck for the upcoming articles

  2. There is nothing like homemade pie crust! I love that this is gluten free and made with coconut and almond flour – I love working with them!






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

another serving?

Before you go…

Get my free glucose hacks ebook

And access to my email list, which shares new recipes, weekly giveaways and updates from the Glucose Guide Coaching Community 

Healthy, tasty foods!

Sign up for good-for-you recipes!

Skip to content Secured By miniOrange