Keto Pie Crust

Keto Pie Crust

The Spruce / Kristina Vanni

Prep: 5 mins
Cook: 27 mins
Total: 32 mins
Yield: 1 pie crust
Nutrition Facts (per serving)
1236 Calories
87g Fat
73g Carbs
38g Protein
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Nutrition Facts
Amount per serving
Calories 1236
% Daily Value*
Total Fat 87g 111%
Saturated Fat 62g 310%
Cholesterol 372mg 124%
Sodium 742mg 32%
Total Carbohydrate 73g 27%
Dietary Fiber 12g 43%
Total Sugars 21g
Protein 38g
Vitamin C 0mg 0%
Calcium 108mg 8%
Iron 7mg 40%
Potassium 1086mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you follow a keto diet, it can be hard to enjoy some of your favorite sweet and savory pies. This recipe for a keto pie crust is the solution. With only four ingredients, it comes together in no time and is incredibly versatile for a variety of recipes.

This pie crust is quickly and easily combined in a mixing bowl, then pressed into a pan. It works well for removable bottom tart pans or traditional 9-inch pie pans. Since this no-fuss crust is pressed into the bottom and up the sides of a pan, there's no need to worry about rolling out the dough and fluting the edges as with traditional pie crusts. Once in the pan, you can refrigerate the crust for later use or pop it in the oven for a par-baked or fully baked pie crust. After you prepare the crust, simply follow the directions for your favorite sweet or savory pie.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Keto pie crust ingredients

    The Spruce / Kristina Vanni

  2. If planning to par-bake or fully bake crust, preheat oven to 350 F.

  3. In a medium bowl, whisk together coconut flour and salt, breaking up any lumps in flour.

    Whisk together the coconut flour and salt

    The Spruce / Kristina Vanni

  4. Add eggs and coconut oil to bowl, stirring until completely combined.

    Add the eggs and coconut oil

    The Spruce / Kristina Vanni

  5. Press dough evenly into bottom and up sides of a tart tin with a removable bottom or 9-inch pie pan.

    Dough pressed evenly into pan and pricked with a fork

    The Spruce / Kristina Vanni

  6. Prick bottom of crust all over with a fork to release any steam that will accumulate. (This is called docking.) The crust can be loosely covered with plastic wrap and refrigerated until ready to fill and bake. Otherwise, you can proceed with a par-baked or fully baked pie crust.

    Crust loosely covered in plastic wrap

    The Spruce / Kristina Vanni

  7. If a recipe calls for a par-baked crust, bake in preheated oven for 10 minutes. Then, remove from oven and cool completely on a wire rack. Add desired filling and bake according to recipe directions.

    Par baked crust

    The Spruce / Kristina Vanni

  8. If a recipe calls for a fully baked crust, bake in preheated oven for 23 to 27 minutes, or until it is light golden brown. Remove from oven, and cool completely on a wire rack before proceeding with recipe directions that call for a fully baked crust.

    Fully baked crust

    The Spruce / Kristina Vanni