Low carb pastry pie crust is perfectly flaky and the most delicious pie crust for both your savory and sweet pies. Made with low carb, gluten free, and keto friendly flours. This will be your new go-to pastry crust!!
Why We Love This Recipe So Much
We have a great gluten free pastry crust on our site, but I have been working for the past couple of years trying to come up with the PERFECT low carb and gluten free pastry crust for YOU. We are completely overjoyed to finally be able to share it with you.🥧
This is the ultimate pastry crust! I must say, it is by far the easiest pastry crust I have ever worked with. This dough comes together so easily and perfectly in the food processor; it truly is a work of art.
What you will need:
- Almond flour
- Tapioca flour
- Xanthan gum
- Egg
- Butter
- Cream cheese
- Sweetener
- Salt
Pastry Crust Nutrition Facts
This recipe makes one nine-inch pie crust. Each serving will approximately contain 206 calories, 19.7 grams of fat, 3.9 net carbs, and 5.8 grams of protein. These numbers are not concrete, are provided in good faith, and calculated to the best of our abilities.
How to make Low Carb Pastry Pie Crust
In a food processor or in a large bowl with a pastry cutter, add the almond flour, tapioca flour, sweetener, salt, and xanthan gum. Give the dry mixture a whiz or a few stirs to combine the ingredients together well.
Cut the chilled butter into tablespoons. Pulse or break up the butter into the dry ingredients until it is in pea size pieces. Next, add the cream cheese to the mixture and pulse or break up until the dough is crumbly.
Crack the egg in a separate bowl and lightly beat, then add to the rest of the pastry crust ingredients. Pulse or combine until the dough JUST comes together.
Wrap the dough in plastic and place in the refrigerator for at least one-half hour.
Rolling the Dough
Tear off a piece of parchment paper about 12 x 12 inches and place on a flat work surface. Quickly work the dough with your hands and shape into a disc, then place in the center of the parchment paper.
Generously sprinkle almond flour on top of the dough to prevent the rolling pin from sticking. Start in the center of the dough and work outward in all directions. Continue to add almond flour periodically to the top of the dough and roll the dough to about 1/8”.
Once you have rolled your pastry pie crust to the desired thickness, place your pie plate over the top of the pie crust and invert it. Fit the dough down into the pan, then trim the edges of the top of the pie crust to make even before finger crimping the top edges.
Par-Baking the Low Carb Pastry Pie Crust
Have the oven preheated to 350° F. Take a fork or pastry docker and pierce the bottom of the dough. Place in the oven and bake for 15-17 minutes. Remove from the oven and place on a cooling rack.
The pastry crust is ready to load with your favorite sweet or savory fillings. If you need to cook your filling in the pie crust, make sure to wrap the crimped edges of the pie crust with aluminum foil to prevent overcooking.
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Looking for great recipes using our pastry dough? Check out Fig and Hazelnut Hand Pies and Low carb Peach Pie.
Low Carb Pastry Pie Crust
- Prep Time: 10 minutes+30 minutes rest
- Cook Time: 15-17 minutes
- Total Time: 55-60 minutes
- Yield: 1- 9” pastry pie crust 1x
- Category: Tasty Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Low carb pastry pie crust is perfectly flaky and the most delicious pie crust for both your savory and sweet pies.
Ingredients
1 1/2 cups or 150 grams almond flour
2 TBL or 16 grams tapioca flour
1 tsp xanthan gum
1 TBL sweetener
1/2 tsp Kosher salt
1 large egg or 50 grams
4 TBL or 56 grams butter, chilled
1/4 cup or 56 grams cream cheese, chilled
Instructions
In a food processor or in a large bowl with a pastry cutter, add the almond flour, tapioca flour, sweetener, salt, and xanthan gum. Give the dry mixture a whiz or a few stirs to combine the ingredients together well.
Cut the chilled butter into tablespoons. Pulse or break up the butter into the dry ingredients until it is in pea size pieces. Next, add the cream cheese to the mixture and pulse or break up until the dough is crumbly.
Crack the egg in a separate bowl and lightly beat, then add to the rest of the pastry crust ingredients. Pulse or combine until the dough JUST comes together.
Wrap the dough in plastic and place in the refrigerator for at least one-half hour.
Tear off a piece of parchment paper about 12 x 12 inches and place on a flat work surface. Quickly work the dough with your hands and shape into a disc, then place in the center of the parchment paper.
Generously sprinkle almond flour on top of the dough to prevent the rolling pin from sticking. Start in the center of the dough and work outward in all directions. Continue to add almond flour periodically to the top of the dough and roll the dough to about 1/8”.
Once you have rolled your pastry pie crust to the desired thickness, place your pie plate over the top of the pie crust and invert it. Fit the dough down into the pan, then trim the edges of the top of the pie crust to make even before finger crimping the top edges.
Have the oven preheated to 350° F. Take a fork or pastry docker and pierce the bottom of the dough. Place in the oven and bake for 15-17 minutes. Remove from the oven and place on a cooling rack.
The pastry crust is ready to load with your favorite sweet or savory fillings.
Notes
**If you need to cook your filling in the pie crust, make sure to wrap the crimped edges of the pie crust with aluminum foil to prevent overcooking.
Nutrition
- Serving Size: 1 slice
- Calories: 206
- Fat: 19.7 grams
- Carbohydrates: 3.9 net carbs
- Protein: 5.8 grams
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