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.
Gather the ingredients. If you plan to par-bake or fully bake the crust, preheat the oven to 350 F.
In a medium bowl, whisk together the coconut flour and salt, breaking up any lumps in the flour.
Add the eggs and coconut oil to the bowl, stirring until completely combined.
Press the dough evenly into the bottom and up the sides of a tart tin with a removable bottom or 9-inch pie pan.
Prick the bottom of the 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.
If a recipe calls for a par-baked crust, bake in the preheated oven for 10 minutes. Then, remove from the oven and cool completely on a wire rack. Add your desired filling and bake according to recipe directions.
If a recipe calls for a fully baked crust, bake in the preheated oven for 23 to 27 minutes, or until it is light golden brown. Remove from the oven, and cool completely on a wire rack before proceeding with recipe directions that call for a fully baked crust.
- If you prefer an egg-free version of this recipe, replace the eggs with "flax eggs." Combine 1/3 cup water with 4 teaspoons of ground flaxseed meal and let stand for 5 to 10 minutes until thickened before using.
- Swap the melted coconut oil for melted and cooled unsalted butter or ghee.
- This basic recipe works for both sweet and savory recipes. For a savory crust, you can add your favorite spices or herbs. For sweet pies, stir in a few tablespoons of keto-friendly sugar substitute to the dough.
- For additional depth of flavor add fresh citrus zest, like lemon or orange, to the dough for a little zing in every bite.
- Usually, a coconut oil pie crust will bake more tender and crumblier rather than flaky. It's good for bottom crusts of custard and fruit pies because it's less likely to get soggy. On the other hand, if you keep your kitchen cold and chill your flour, your bowl, and other utensils, you could make flaky pie dough with solid coconut oil.