Roll Out Flaky Keto Pie Crust Recipe

We have a roll out flaky pie crust that has been tested and approved just in time for the holidays! This recipe makes 2 8-inch pie crusts! You can bake the pie crusts ahead of time and fill them as needed or you can make them ahead of time and freeze them too.

Here’s a tip when making this pie crust. It needs to be really cold. Don’t skip the step where you chill the dough. This pie crust has a lot of butter in it which needs to be chilled. If not, it will become too sticky. We love to use this recipe for our pumpkin pie or this Apple Pie filling in this Apple Pie Taco Churro recipe we made earlier.

Flaky Pie Crust

• 12 tbs butter
• 2 oz cream cheese
• 1 large egg
• 1 tsp salt
• 1/4 tsp xanthan gum
• 2 tbs Psyllium husk
• 2 tbs tapioca starch (read the note below)
• 2 cups almond flour
• 1/4 cup coconut flour

NOTE: The tapioca starch is only 2 tbs and a very low amount of carbohydrates. You can leave this out if you are very strict keto but if you are low carb, this ingredient is what makes this crust flaky!

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Roll Out Pie Flaky Keto Crust Recipe Instructions

1. In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
2. Add the egg, salt, and mix well.
3. Add the remaining dry ingredients to the mixture and mix well.
4. Divide the dough into 2 parts.
5. Chill the dough for a minimum of 4 hours but preferably overnight.
6. Roll out a large sheet of parchment paper and roll out 1 part of the dough 1/4 inch thick to make one pie crust.
7. Use a fork to poke holes in the bottom of the pie crust.
8. Bake the pie crust at 350 degrees for 13 to 15 minutes or until it is a light brown color on the edges.
9. Cool the pie crusts for about 15 minutes before adding a filling to allow it to set completely.

This is a light and flaky pie crust!

Here is a video we made to show you how to make this Roll Out Pie Flaky Keto Crust Recipe.

Roll Out Pie Flaky Keto Crust Recipe Nutrition

Makes 2 pie crusts

Calories:181 Fat 12.8g Carbs 3.9g Fiber 1.2g Net Carbs 2.7

Makes 2 pie crusts (16 servings)

Here are a few photos we took while making this dough:

Here’s a printable version of this Roll Out Pie Flaky Keto Crust Recipe:

Roll Out Flaky Keto Pie Crust

Perfect Keto Pie Crust that is super light and flaky! 

4.88 from 8 votes

Print Recipe Pin Recipe

Calories 181

Equipment

• 8 inch pie crust pan
• rolling pin

Ingredients

  

• 12 tbs butter
• 2 oz cream cheese
• 1 large egg
• 1 tsp salt
• 1/4 tsp xanthan gum
• 2 tbs Psyllium husk
• 2 tbs tapioca starch read the note below
• 2 cups almond flour
• 1/4 cup coconut flour

Instructions

 

• In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
• Add the egg, salt, and mix well.
• Add the remaining dry ingredients to the mixture and mix well.
• Divide the dough into 2 parts.
• Chill the dough for a minimum of 4 hours but preferably overnight.
• Roll out a large sheet of parchment paper and roll out 1 part of the dough 1/4 inch thick to make one pie crust.
• Use a fork to poke holes in the bottom of the pie crust.
• Bake the pie crust at 350 degrees for 13 to 15 minutes or until it is a light brown color on the edges.
• Cool the pie crusts for about 15 minutes before adding a filling to allow it to set completely.

Video

Notes

The tapioca starch is only 2 tbs and a very low amount of carbohydrates.  You can leave this out if you are very strict keto but if you are low carb, this ingredient is what makes this crust flaky!

Nutrition

Serving: 1slice | Calories: 181 | Carbohydrates: 3.9g | Protein: 3.1g | Fat: 12.8g | Fiber: 1.2g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!