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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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November 18, 2019

Easy Keto Pie Crust

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

23.5Kshares

This is the only keto pie crust recipe you will ever need. An easy press-in low carb pie crust that is perfect for both sweet and savory recipes. Four simple ingredients make this a hit. Nut-free and dairy-free options!

Easy keto pie crust in a white ceramic pie plate.

I’ve been looking forward to updating my easy keto pie crust recipe for a while now. But don’t worry, I didn’t change the recipe at all. I just added some pretty new photos and an instructional video so you can see for yourself just how delicious and simple this recipe really is!

This really is a short and sweet little recipe. It’s quick, it’s easy, and it’s delicious. It’s also extremely versatile. You can fill it with all sorts of delicious fillings, from lemon to chocolate to strawberry rhubarb. You can pre-bake it for cold fillings or bake with the fillings inside. It can even be used in savory applications like quiche or vegetable tart.

Really, the uses for this press-in almond flour crust are virtually endless. You are limited only by your imagination.

 

Low Carb Lemon Sour Cream Pie

Everyone needs a good pastry crust recipe and I like to flatter myself that this one is very good. But what I love about it is the simplicity. I do love the challenge of a roll out crust and I have a pretty decent low carb flaky pastry crust. But it definitely takes more work and when you have a hankering for pie, sometimes that effort presents an obstacle.

So this one will appeal to everyone, from novice bakers to accomplished home cooks. And I made your life even easier by showing you how it’s done in this video! Scroll the recipe to watch how it’s made.

Tips for the best keto pie crust

As you can see from the video, it’s an incredibly straightforward recipe. But in case you hadn’t noticed, my MO when it comes to recipes is accessibility. That means giving you as many options as possible so that you can make my recipes work for your lifestyle. So here we go:

Can this crust be made nut-free?

This is an almond flour pie crust. No, you can’t use coconut flour in this recipe, but you can sub in some other options. You can use sunflower seed flour or pumpkin seed flour, or any other nut flour if you’re only allergic to almonds. Just understand that your crust will not look the same, as these flours have their own particular color.

Can this crust be made dairy-free?

Yes, feel free to swap in almost any oil you like best. Coconut, avocado, ghee, what have you. I do find that it can brown a little more or a little less, depending on the oil, so keep your eye on it while it’s in the oven. I also find that it can stick a little more to the pan so you might consider greasing your pie plate.

Top down view of unbaked keto pie crust in a ceramic plate.

Can this crust be made ahead?

Because it contains no eggs, it really does well when you make it ahead of time. I have one sitting down in my fridge, ready for a filling I plan to make soon! I do recommend still keeping it in the fridge or freezer, depending on how you plan to keep it. Just wrap it up tightly in plastic wrap, right in the pie plate itself.

Can I make it in a metal pan? 

Yes, but I recommend glass or ceramic wherever possible. It tends to brown too quickly in metal, before the rest of your pie is baked. If you do use metal, be sure to grease the pan first.

Can I bake it in a tart pan?

Yes indeed, I often do this one in tart pans. You can stretch it out to a 10 inch tart pan but it’s a bit on the thin side so you may want to add more flour and butter. 9 inch tart pans are a better fit.

A baked low carb pie crust on an orange napkin with small pumpkins in the background.

What to make with your keto pie crust

So now the question is, what do you fill it with? Oh the possibilities, the glorious possibilities! Think of all the wonderful keto pies and tarts you can make. Savory or sweet, this pie crust really works with just about anything. Here are a few ideas to get you started…

Lemon Sour Cream Pie

Pumpkin Cream Pie

The Best Keto Pecan Pie (and yes, this is not just me talking. My recipe was in a YouTube video battle between two recipes and mine won!)

Eggs Benedict Quiche

Caramelized Onion and Gruyere Quiche (you HAVE to make this!)

I have plenty of other pie recipes, older ones, that used another crust but that could easily be swapped for this one. Try it with my Brownie Truffle Pie, or my Keto Lemon Meringue Pie.

Putting a dollop of whipped cream on a slice of keto pumpkin cream pie

I also use this keto pie crust several times in my new cookbook. If you love to bake, this is the book for you!

4.9 from 39 votes
A baked low carb pie crust on an orange napkin with small pumpkins in the background.
Print
Keto Flour Crust
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

The best and easiest low carb press in pie crust. This almond flour pie crust is perfect for both sweet and savory recipes.

Course: Dessert
Cuisine: American
Keyword: almond flour pie crust, low carb
Servings: 10 servings
Calories: 187 kcal
Ingredients
  • 1 1/2 cups almond flour
  • 1/4 cup Swerve Sweetener either granular or powdered is fine*
  • 1/4 tsp salt
  • 1/4 cup butter melted
Instructions
  1. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
  2. Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
  3. To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
  4. To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.

  5. *For a savoury pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.

Recipe Video

Nutrition Facts
Keto Flour Crust
Amount Per Serving (1 slice)
Calories 187 Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Carbohydrates 3.6g1%
Fiber 1.8g7%
Protein 3.7g7%
* Percent Daily Values are based on a 2000 calorie diet.

23.5Kshares

Filed Under: Gluten Free, Low Carb, Pies & Tarts Tagged With: almond flour

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Suzy Godfrey says

    May 12, 2016 at 5:43 am

    This is great and I’ll be waiting for the lemon recipe!

    Reply
    • Carolyn says

      May 12, 2016 at 6:14 am

      It will be up Saturday, I promise!

      Reply
    • Judy Johnson says

      August 4, 2020 at 1:39 pm

      Can you us es more coconut flour than almond or just coconut flour when baking?

      Reply
      • Carolyn says

        August 4, 2020 at 5:24 pm

        This recipe does not work with coconut flour.

        Reply
  2. patricia says

    May 12, 2016 at 7:05 am

    What size pie plate did you use…..the 9″ or 10″?

    Reply
    • Carolyn says

      May 12, 2016 at 7:47 am

      9 inches….that’s standard.

      Reply
  3. Tracy says

    May 12, 2016 at 11:06 am

    Mini Quiche Lorraine sounds good.

    Reply
  4. Linda says

    May 12, 2016 at 1:03 pm

    Looks great and I am trying it this weekend!

    Reply
  5. Kim | Low Carb Maven says

    May 12, 2016 at 1:11 pm

    Simple and sweet. I love it. Thanks for sharing another great recipe for pie crust Carolyn, because in my book, you can never have enough pie!

    Reply
    • Diana says

      October 5, 2020 at 11:46 pm

      To make it savory do you just lose the sweetener and replace it with another ingredient or just omit it?

      Reply
      • Carolyn says

        October 6, 2020 at 7:49 am

        Read the very last instruction in the recipe, it tells you how.

        Reply
  6. Raag says

    May 12, 2016 at 1:40 pm

    Hi, What can I substitute for swerve sweetener, cause that is not easily available where i live.
    Thanks

    Reply
    • Carolyn says

      May 13, 2016 at 6:33 am

      Any sweetener will work here.

      Reply
  7. Annette du Toit says

    May 13, 2016 at 12:09 am

    Your recipes looks amazing will surely try them, thankyou

    Reply
  8. violet says

    May 13, 2016 at 12:08 pm

    Do you happen to have a low carb pizza crust recipe

    Reply
    • Carolyn says

      May 13, 2016 at 3:22 pm

      I have a few but I have a really, really good one coming very soon!

      Reply
    • Jan says

      August 25, 2020 at 12:05 pm

      Will a brushed egg white before prebakimg for fill pie (modified chicken pot pot w a beothu filling as opposed to creamy filling) prevent crist getting soggy?

      Reply
      • ilona topp says

        December 28, 2020 at 2:08 pm

        I make a completely cooked pie crust and a completely cooked disk of the pie crust. I just make the cooked filling thicker than usual and pour it into the cooked pie crust and cover it with the cooked disk.
        Hope this helps. I love everything pie!!!

        Reply
  9. Amy M says

    May 13, 2016 at 8:34 pm

    I made a Lemon Sour Ceam Pie on Mother’s Day, but I was off on my crust with too much coconut flour. We ate the filling and whipped cream topping sans the crust, so I now will try it with your crust recipe. Thank you!

    Reply
  10. Angelique says

    May 14, 2016 at 9:38 am

    I made this crust with eggs, pancetta, whipping cream, tomato, basil and cheddar cheese filling. Absolutely delicious! Thank you for showing me how to make great meals without using wheat. I’ll prepare this on Sundays for a quick breakfast option during the weekdays. Best bonus…my 2 year old loves it:)

    Reply
    • Carolyn says

      May 14, 2016 at 10:53 am

      Wow, your quiche sounds amazing!

      Reply
  11. Debbie says

    May 16, 2016 at 11:15 pm

    This sounds wonderful! It looks so easy to make and that’s my kind of recipe.

    Reply
  12. Libby says

    May 26, 2016 at 5:21 am

    I tried to post before but it obviously didn’t get through. Can you tell me please if I can use hazelnut flour instead of almond as it has become so expensive here in France? Many thanks

    Reply
    • Carolyn says

      May 26, 2016 at 7:31 am

      You can but hazelnut meal isn’t as finely ground so your crust will be a bit more crumbly.

      Reply
  13. Jackie Kraber says

    May 26, 2016 at 8:18 am

    do you have to use swerve or can you use THM sweetner

    Reply
    • Carolyn says

      May 26, 2016 at 8:32 am

      You can use THM products. But the amounts will be different. I think for Super Sweet, you’d only want about 1 tbsp, maybe 1 1/2 tbsp.

      Reply
  14. Cindy says

    June 8, 2016 at 12:17 pm

    Carolyn, if I want to make this a chocolate crust, how much unsweetened chocolate powder should I add and do I need to increase the sweetener? Thanks.

    Reply
  15. Ruth says

    July 17, 2016 at 5:36 pm

    What are the measurements for the pie crust ingredients?

    Reply
    • Carolyn says

      July 17, 2016 at 10:17 pm

      They are right there in the recipe.

      Reply
  16. Donna says

    July 24, 2016 at 8:23 pm

    I love that you have created an easy pie crust recipe and the video is great!
    I want to make a peach pie for my husband but I’m not sure how to do that with this recipe. Would you precook the fruit and the crust?
    Thank you for your recipes and your time.
    Donna

    Reply
  17. AT says

    July 26, 2016 at 6:13 pm

    Love your site! I tried this pie crust today and made a quiche. It was delicious, but I wasn’t as happy about the excessive breaking/crumbs. I read on one of your other posts, with almond flour you should let sit for a bit. I tried to do that, but not so much luck. After my piece, I froze the rest & hoping it will still be good for leftovers later. So question, I have not used coconut flour before, would that help to mix them or should I just expect almond flour crusts are crumbly?

    Reply
    • Carolyn says

      July 26, 2016 at 10:13 pm

      Sounds to me like you used almond meal, not almond flour. If made with almond flour (very finely ground) there won’t be much breaking or crumbs.

      Reply
      • AT says

        July 27, 2016 at 8:16 am

        Hmmmm, no I used the finely ground blanched almond flour. Still delicious, I heated up the frozen quiche today and seemed less crumbly after frozen! Maybe it needed to sit longer yesterday…

        Reply
  18. Jodir says

    August 22, 2016 at 8:45 am

    Can you freeze almond crusts and are these good for mini tarts perhaps

    Reply
    • Carolyn says

      August 22, 2016 at 9:00 am

      Yes, I think you could freeze it and yes, it can be used for mini tarts.

      Reply
  19. Lily says

    September 3, 2016 at 4:24 pm

    This came out beautifully, thanks for a great recipe! I made a peanut butter pie this time, but I can’t wait to try a quiche.

    This crust tastes fantastic, holds together well, and has a nice crumb. And it’s so easy!

    Reply
    • DaughterofKingYeshua says

      March 17, 2020 at 8:08 pm

      Peanut butter pie?! Please do share that recipe.

      Reply
  20. Karen says

    September 4, 2016 at 4:11 pm

    My daughter is allergic to nuts and needs gluten free – what can I use?

    Reply
    • Carolyn says

      September 4, 2016 at 6:36 pm

      You can try sunflower seed flour.

      Reply
  21. Jody says

    October 25, 2016 at 8:15 am

    My brother is dairy free. Can this be made with coconut oil instead of butter?

    Reply
    • Carolyn says

      October 25, 2016 at 8:34 am

      I think that would work.

      Reply
  22. Cheryl says

    November 13, 2016 at 5:32 pm

    This is the only one I use….also great as a top crust! Thank you for this recipe!

    Reply
    • Shauna says

      November 21, 2019 at 12:37 am

      How did you bake it using a top crust ? I mean temp , and how long ?

      Reply
  23. Virginia Cooke says

    December 27, 2016 at 8:05 pm

    This is a fabulous crust recipe, but I’m really hoping to find a low carb pastry recipe so I can make my favourite and much missed Cornish pasties. Do you think this could be successfully rolled out without breaking or would it help to add some guar gum? Or do you have a recipe for pastry please?

    Reply
    • Carolyn says

      December 27, 2016 at 10:37 pm

      No, it won’t really work. Try the dough for the garlic knots instead, roll it out like pie crust.

      Reply
  24. sue in CA says

    February 18, 2017 at 12:29 pm

    definitely going to use this recipe BUT do you have a nut-free crust recipe, one daughter and her family are allergic to nuts and sunflower seeds.

    Reply
    • Carolyn says

      February 18, 2017 at 5:22 pm

      Are they allergic to coconut?

      Reply
      • sue in CA says

        February 19, 2017 at 11:39 am

        gratefully no, daughter uses coconut flour all the time.

        Reply
        • Carolyn says

          February 19, 2017 at 12:41 pm

          I don’t have a coconut flour pie crust recipe but I believe SugarFree Mom does.

          Reply
          • sue in CA says

            February 19, 2017 at 1:20 pm

            thanks I will check!

        • Tabbie Hale says

          April 6, 2019 at 5:52 am

          Can this be made without any sweetner or sugar? Will it change the final product? (Other than no sweetness)

          Reply
          • Carolyn says

            April 6, 2019 at 7:18 am

            Yes, I think the recipe states how to make a savory version. Just leave out the sweetener and add a little garlic powder.

  25. sue in CA says

    February 19, 2017 at 1:20 pm

    thank you I will check

    Reply
  26. Jessica says

    February 21, 2017 at 1:28 am

    Can i use Stevia-Erythritol sweetener (erythritol 99,98%, steviol glycoside 0.02%)? How much should i add it instead of Swerve Sweetener?

    Reply
    • Carolyn says

      February 21, 2017 at 8:26 am

      You can sub it in the same amount.

      Reply
  27. carol says

    March 12, 2017 at 2:44 pm

    Why must I use a glass or ceramic pie plate?

    Reply
    • Carolyn says

      March 12, 2017 at 5:13 pm

      Because metal conducts too much heat.

      Reply
      • carol says

        March 15, 2017 at 11:16 am

        Thank you…we used a lesser amount of organic real sugar…and it was delicious. (My husband made a key lime pie for Pi Day.) I will never buy one of those poison ready-made graham cracker crusts again!

        Reply
  28. Guinan says

    March 13, 2017 at 5:35 am

    You just made my day!!!
    Now only tell me that I can freeze this dough, so I can just thaw and press in and voilá ?

    Reply
    • Carolyn says

      March 13, 2017 at 7:57 am

      I can’t see why not.

      Reply
  29. Melissa says

    March 26, 2017 at 9:10 am

    Thank you so much for this recipe! It’s wonderful – so tasty, with simple ingredients. This is a god send

    Reply
    • Mary says

      October 28, 2019 at 12:39 pm

      I’ve been making pies for many years ( not low carb☹️) but want to try this crust as I’ve made lots of your other recipes and loved them!!! The directions say to prick the crust, I’ve always done that when just baking the pie crust but I’ve never done it when I’m putting a filling in to bake. Just wondering if I need to prick crust if I’m putting a filling in to bake??

      Reply
      • Carolyn says

        October 29, 2019 at 7:14 am

        You always need to par-bake this crust for 10 minutes first so yes, prick it regardless.

        Reply
  30. Cindy Pair says

    April 3, 2017 at 1:27 pm

    Where can I find the recipe for the low carb flaky pie crust

    Reply
    • Carolyn says

      April 4, 2017 at 7:55 am

      https://alldayidreamaboutfood.com/2013/07/coconut-cream-pie-low-carb-and-gluten-free.html

      Reply
  31. KatyAnne says

    April 6, 2017 at 12:10 am

    Made this tonight. Easy and tasty! I added a sprinkle of cinnamon and made low carb cheesecake filling and fruit sauce. Delicious! Thank you

    Reply
  32. Kelcey says

    April 10, 2017 at 10:28 pm

    Last time I made an almond flour crust and baked a cheesecake in it the crust ended up burning even though the pie itself was perfectly set.. My spring form pan is dark, wondering if that was why. The cheesecake did bake a ling time in order to fully set. I am afraid to make another almond flour based curst for fear it will burn again. Any suggestions?

    Reply
    • Carolyn says

      April 11, 2017 at 6:37 am

      Do you have a glass pie pan as suggested by the recipe here?

      Reply
  33. lazylowcarber says

    April 17, 2017 at 5:49 pm

    I love how there’s only three (or four) ingredients – I made low carb salmon quiche and even my almond-flour skeptic hubby loved it 🙂 Thank you for an awesome recipe, it’s even easy for a lazylowcarber like me!

    Reply
    • Carolyn says

      April 18, 2017 at 7:55 am

      Your quiche looks delicious!

      Reply
      • lazylowcarber says

        April 18, 2017 at 8:30 am

        Thank you Carolyn and thank you for commenting on my website too 🙂 <3 <3 <3 love your site!

        Reply
  34. Caroline says

    May 9, 2017 at 1:18 pm

    Natural, almond flour (courser texture)
    or blanched, extra fine almond flour?
    We have both at our bulk food store.
    Yours looks pretty ‘fine)

    Reply
    • Carolyn says

      May 9, 2017 at 1:40 pm

      Always blanched fine flour. It’s much easier to work with. The natural is good for muffins but it doesn’t do well in finer textured things.

      Reply
  35. Goldfish says

    June 8, 2017 at 5:34 pm

    Do you need to bake the crust first for a quiche? I never do for my regular rolled crust. I just was wondering whats going to give me best results. Thanks!

    Reply
    • Carolyn says

      June 8, 2017 at 7:37 pm

      Pre-bake for about 12 minutes first.

      Reply
    • Kayla Mcintyre says

      August 15, 2019 at 4:26 am

      I’m gunna try out this recipe for a Pumpkin pie, so I need to bake the crust first?? And I’ll be using a tin foil pan, will it work or no? Thank you

      Reply
      • Carolyn says

        August 15, 2019 at 8:56 am

        You par-bake it, which means baking for 10 to 12 minutes to firm it up. Pumpkin is a very soft centre so the crust needs a little firmness before adding it. I think the tin foil pan should work.

        Reply
  36. Lynn Price says

    June 15, 2017 at 7:28 am

    This is my go-to for all things crusty. I even use it as the base for bars, like lemon bars, etc. It’s the perfect recipe for sweet or savory…and scary easy! Thank you so much for your culinary talents. You’ve made this low carber one happy lady.

    Reply
    • Carolyn says

      June 15, 2017 at 8:46 am

      So glad it fits the bill!

      Reply
  37. Pat says

    June 16, 2017 at 8:19 pm

    I don’t put sugar in my regular wheat flour pie crust, do I have to sweeten yours. Is it needed for your recipe?

    Reply
    • Carolyn says

      June 16, 2017 at 9:23 pm

      I think you will find it better that way.

      Reply
  38. Suzanne miller says

    July 13, 2017 at 1:52 pm

    Hi Carolyn!
    I just had to say hi and tell you how much I really like your blog (and I hate blogs.). I think it’s your talent for writing and your enthusiasm for what you write about that pulls me in. And your skill in tirelessly experimenting (I don’t experiment, but I’m sure glad you do!) & creating some of the most amazing recipes i’ve ever made (and sugar-free at that!).
    I am especially grateful because I can now serve awesome low carb & sugar-free recipes to the love of my life, who is hopelessly diabetic, loves to eat (as I do), and has a sweet tooth the size of a small building. I can’t imagine what I would do to help this man if I couldn’t fall back on your terrific recipes. Thank you just isn’t enough to say, Carolyn, but thank you, very, very much.

    Reply
    • Carolyn says

      July 13, 2017 at 3:17 pm

      What a lovely message to receive today, Suzanne. Thank you so much!

      Reply
  39. Mollie says

    October 7, 2017 at 10:04 am

    Hi Carolyn- I have two questions:

    1. Do you ever sift your almond flour?

    2. My crusts never brown…any advice?!

    Reply
    • Carolyn says

      October 8, 2017 at 7:56 am

      I don’t find a need to sift my almond flour for most recipes like this one. In some things, where you have beaten egg whites, you do need to sift it over to help prevent deflating the whites.

      As for the lack of browning, I am stumped! Too often, almond flour browns too easily and you have to cover it with foil. It must have something to do with your oven but I am not sure what. Do they seem baked properly?

      Reply
      • Mollie says

        October 9, 2017 at 8:14 pm

        Not really. It always seems too crumbly, like it has too much flour. I’ve tried using 1/4c less flour, but that really didn’t seem to help either….I’m stumped too! 🙁 I have a countertop breville oven, maybe I’ll try that next time! Thank you!

        Reply
  40. Lisa says

    October 29, 2017 at 9:53 am

    Carolyn, I love your almond flour crust but I have a relative that is allergic to almonds. I found a recipe on SugarFreeMom that is nut free using sunflower seed flour & sesame flour and I’m gonna give that a try. If it’s good, I’m wondering if I can substitute it in your recipes for the almond crust like in your Chocolate Pecan Pie Bars? Is sunflower seed flour a good one-to-one substitute for almond flour in other recipes too like cakes or donuts or will the answer vary from recipe to recipe?

    Reply
    • Carolyn says

      October 29, 2017 at 11:34 am

      Hi Lisa…you don’t need to do both. You can just do the sunflower seed flour in place of the almond flour for the bars and it should be 1 to 1. Now, something to keep in mind is that it will have a more grey colour. Also…it reacts with baking powder and baking soda to give you a greenish tinge sometimes so for baked goods like cake, you want to add 1 or 2 tbsp of lemon juice as the acid helps offset this reaction.

      If you have my cookbook, The Everyday Ketogenic Kitchen, it actually shows you how to make your own sunflower seed flour, as it’s MUCH less expensive that way.

      Reply
      • Lisa says

        October 29, 2017 at 12:49 pm

        I DO have your book! Thanks for the info!

        Reply
        • Carolyn says

          October 29, 2017 at 1:28 pm

          Fantastic! It’s really easy and much less expensive to make your own.

          Reply
  41. Shiree says

    November 17, 2017 at 10:26 pm

    I’m new to baking in general, so maybe this is a dumb question, but.. Does the recipe need salted or unsalted butter?

    Reply
    • Carolyn says

      November 17, 2017 at 10:35 pm

      Either is fine. I prefer salted.

      Reply
  42. Kelly says

    December 19, 2017 at 6:33 pm

    Hi Carolyn! I love and make this crust all the time. Both the sweet and savory version. I’m in need of a chocolate crust and wondering if I could make this work by just addinf some cocoa to this recipe. Have you ever tried this and if so how much would you add? Thanks in advance for your help. Love your recipes. I have your cookbook too!

    Reply
  43. Kelly says

    December 20, 2017 at 9:14 pm

    Any ideas on the chocolate crust?

    Reply
    • Carolyn says

      December 20, 2017 at 10:36 pm

      Email me. I just made one for an upcoming cookbook.

      Reply
  44. Claudette says

    January 5, 2018 at 6:53 pm

    I discovered your blog today at around 10:00 pm. It’s approaching midnight here in London and I think I should be sleeping, not drooling!

    Reply
    • Carolyn says

      January 5, 2018 at 7:08 pm

      Glad to have you drooling!

      Reply
  45. Shantanu says

    March 14, 2018 at 6:49 pm

    Hi Carolyn

    Suppose I make the crust a day in advance and refrigerate it. Do I need to bring it to room temperature before using it for a quiche?

    Thanks for the recipe. After 1 year of keto, I’m about to make my first foray into baking and I want to start with this crust.

    Reply
    • Carolyn says

      March 14, 2018 at 8:11 pm

      I would blind bake it before putting the quiche ingredients in there anyway so refrigeration is fine.

      Reply
  46. Nicole says

    April 6, 2018 at 6:07 pm

    I have sugar cherry pie filling from the can so if I prebake tinge crust for 10-12 minutes, when I put the filling in, how much longer do I bake it for? Thanks!

    Reply
    • Carolyn says

      April 7, 2018 at 7:09 am

      Sounds like you did a great job of figuring it out!

      Reply
  47. Nicole says

    April 6, 2018 at 10:14 pm

    I made this pie crust and baked it for 12 minutes before adding cherry pie filling. Then I made another batch of the crust and used it as crumble on top of the pie filling. I cooked it for another 20. The crumble didn’t really brown but the pie crust was nice and golden. I added sugar free vanilla icecream on the side. It tasted great! Thanks again Carolyn!

    Reply
  48. LaWanda says

    April 14, 2018 at 5:30 pm

    Hi Carolyn. I have never made a homemade pie crust much less a low carb pie crust (I have always found it very intimidating). I so want to change that, and I am going to do it using your recipe. I just have one question. I want to make a quiche. Would I pre-bake the crust and then fill it with the quiche ingredients or fill the unbaked crust and bake it? I do not want my crust soggy or over baked, but, at the same time, I want my quiche cooked through. I hope my question makes sense. Can you please help me?

    Reply
    • Carolyn says

      April 14, 2018 at 5:55 pm

      Definitely pre-bake for 10 minutes.

      Reply
  49. Kristy Bernardo says

    May 11, 2018 at 10:03 am

    5 stars
    I think I might even be able to make a pie crust with this easy recipe. Thanks!

    Reply
  50. Jennifer Blake says

    May 11, 2018 at 11:20 am

    5 stars
    I’ve always purchased frozen crust at the store but nothing beats a homemade crust… love how simple this recipe is.

    Reply
  51. Jennifer Farley says

    May 11, 2018 at 1:30 pm

    5 stars
    This is so useful, thank you for posting!

    Reply
  52. Lindsay Cotter says

    May 12, 2018 at 8:45 pm

    5 stars
    Love how easy it is to make homemade pie crust! This low carb version is awesome!!

    Reply
  53. Erin @ Dinners, Dishes, and Desserts says

    May 14, 2018 at 10:46 am

    5 stars
    Love how easy it comes together! Great for so many different pies!

    Reply
  54. Marcelle says

    May 16, 2018 at 1:09 pm

    5 stars
    I AM IN HEAVEN!!!! Just made this crust for a quiche with ham and swiss and a touch of nutmeg and I had to stop myself from eating the whole thing! I thought I would never be able to have a quiche on keto but this is
    SIMPLY.
    TO.
    DIE.
    FOR!!!

    THANK YOU! THANK YOU! THANK YOU!

    Reply
    • Carolyn says

      May 16, 2018 at 2:30 pm

      So glad to hear it!

      Reply
  55. Lori says

    June 7, 2018 at 7:10 am

    5 stars
    Quick, easy, and tasty!

    Reply
  56. Jeannie says

    July 7, 2018 at 1:53 pm

    If you’re planning to use this for a pie that requires a long bake time (40+) minutes, I’m not sure I would recommend pre-baking it. My crust turned out over cooked and borderline burnt.

    Reply
    • Carolyn says

      July 8, 2018 at 7:38 am

      If you don’t pre-bake it, it could potentially mix in with your filling especially if it’s a very liquid filling. As with any pie crust, you should be coving the edges with foil if it appears to be over-baking.

      Reply
  57. tim says

    July 11, 2018 at 7:15 pm

    Thank you for this recipe

    Reply
  58. Kristina Kunkle says

    July 26, 2018 at 9:37 am

    I can’t wait to try your recipe! This sounds incredible. Quick question: Do you have a recommendation for how I can adjust the recipe for a 10″ pie dish?

    Reply
    • Carolyn says

      July 26, 2018 at 11:30 am

      I would simply add another few tbsp of almond flour (3 to 4) and then another 1/2 to 1 tbsp melted butter to stretch it out a bit.

      Reply
  59. Mary Stephens says

    September 11, 2018 at 5:41 pm

    5 stars
    Very tasty pie crust, worked like a charm. I used the savory receipe and filled it with a keto quiche. 5 stars indeed. Of all the recipes I look at on Youtube, yiurs was the simplest and tasted better than wheat flour to me.

    Reply
    • Carolyn says

      September 11, 2018 at 6:25 pm

      So happy to hear that!

      Reply
  60. Angela Bottone says

    September 30, 2018 at 10:40 pm

    How much Stevie would I use for a peach cobbler? And can I make a basket weave for the topper instead of a crust on top and bottom?

    Reply
    • Carolyn says

      October 1, 2018 at 8:41 am

      Sorry, I don’t really use stevia and it depends very much on the brand. And this is a press in pie crust, it won’t work for lattice.

      Reply
  61. Tammy says

    October 5, 2018 at 1:37 am

    How much is the sugar for crust? Thank you

    Reply
    • Carolyn says

      October 5, 2018 at 7:21 am

      If you are asking how much sugar to use in place of the sweetener, you can use exactly the same amount.

      Reply
  62. Ferina Casado says

    October 30, 2018 at 12:56 pm

    I was curious if you have used monk fruit for this recipe or had any suggestions about the best way to measure (balance) out monk fruit for your recipes

    Reply
    • Carolyn says

      October 30, 2018 at 1:43 pm

      Are you talking about the concentrated monk fruit extract or the kind that’s combined with erythritol?

      Reply
  63. Ferina S. Mohammed says

    November 1, 2018 at 9:57 am

    I have on hand the monk fruit in the raw which is mixed with maltodextrin.

    Reply
    • Carolyn says

      November 1, 2018 at 2:15 pm

      You can probably use that but I haven’t tried it myself.

      Reply
  64. Larry says

    November 1, 2018 at 5:53 pm

    Can this be made nut free because of nut allergies

    Reply
    • Carolyn says

      November 2, 2018 at 7:30 am

      You can try sunflower seed flour but it won’t be very pretty and will have a greyish crust.

      Reply
  65. SP says

    November 2, 2018 at 12:11 pm

    I cannot use artificial sweeteners of any kind. Can I leave it out of the press-in pie crust recipe?

    Reply
    • Carolyn says

      November 2, 2018 at 12:30 pm

      I don’t use any artificial sweeteners. However, if you read the recipe you will also see I list instructions for a savory version.

      Reply
  66. Lisa Goossen says

    November 16, 2018 at 1:01 pm

    On your pecan pie recipe, someone mentioned a rolled out pie crust, rather than a pressed in crust, but your link on the pecan pie recipe brought me here.. Do you have a recipe for the rolled out crust? I’ve looked and can’t find it.
    Thanks!

    Reply
    • Carolyn says

      November 16, 2018 at 2:44 pm

      To be honest, I changed it because it was more carby and way more work.

      Reply
  67. Mike says

    January 6, 2019 at 4:08 pm

    5 stars
    Just wanted to thank you for this amazing recipe!!
    Made it Friday night and just absolutely love it. Hands down my favorite pie crust of all time, low carb or otherwise. Looking forward to trying the savory version in the future as well!

    And I love how simple it is to make. Even easier than the cookie/crumb crusts I use to make! This will be my go to pie crust from now on!

    Thanks again and take care.

    Reply
    • Carolyn says

      January 7, 2019 at 9:32 pm

      So delighted to hear it!

      Reply
      • Mike says

        January 15, 2019 at 3:25 pm

        5 stars
        I used this recipe again, this time for my pumpkin pie. I usually use the Alton Brown/Good Eats recipe with the gingersnap cookie crust and replace all the sugars with stevia.

        This time I made your pie crust recipe, and half of the old crust (3oz of cookies instead of 6oz) and used stevia and truvia brown sugar substitute to sweeten. Mixed them together and it turned out AMAZING!!
        It was enough to make the pumpkin pie (deep 9″ pie plate) and have enough left to make two mini pies in ceramic ramekins.
        It retained the flavor of the gingersnap crust at half the carbs and had a better texture as well. So stoked!

        Thanks again so much for this recipe! Helping me cut even more sugar and carbs out of my diet while still eating the sweets I love!

        Reply
  68. Crista says

    January 13, 2019 at 8:35 am

    5 stars
    Hi thanks for the lovely recipe most probably I will be doing it either tomorrow or today! just one question though: im planning to do a spinach and tuna pie. if I need to do another crust on top of the pie to close it..do you have any idea how to calculate total amount please?

    Thanks

    Reply
    • Carolyn says

      January 13, 2019 at 9:17 am

      You can put all of the ingredients into an online calculator like My Fitness Pal. That should help you.

      Reply
    • Orsi says

      June 15, 2020 at 3:50 pm

      Hi Carolyn,
      I am quite new to keto. I made this crust the other day and I found it very difficult to get it out in one piece from the pan. I was wondering if it is because there is no egg(s) in the recipe, but yours looks absolutely perfect, while mine is so fragile and tends to fall into little pieces. What can be the issue?

      Reply
  69. Catherine Windels says

    January 15, 2019 at 8:13 am

    I am looking forward to trying this recipe to use with my favorite quiches. Am I correct that the crust should be pre-baked, like the crust in your goat cheese, bacon and tomato tart recipe, which uses a different kind of crust? If so, how long should this crust be pre-baked?

    Reply
    • Carolyn says

      January 23, 2019 at 10:10 am

      Yes, you want to pre-bake the crust for 10 to 15.

      Reply
  70. Emily says

    February 24, 2019 at 1:49 pm

    4 stars
    Thank you for a super simple and tasty pie crust! I did end up adding a bit of buckwheat flour to get the consistency I wanted, but it was so easy to make and worked really well with a salted caramel chocolate meringue pie! Loved the texture; it held up well to slicing and didn’t crumble. No one could tell it was gluten-free- just delicious 🙂

    Reply
  71. Meghan Hock says

    February 25, 2019 at 10:56 pm

    5 stars
    Absolutely love this recipe! Best recipe I have found—so easy and so versatile!!!!❤❤❤

    Reply
    • Carolyn says

      February 26, 2019 at 8:47 am

      Thanks so much!

      Reply
  72. Michelle Davis says

    March 9, 2019 at 9:12 pm

    Hello! I’m new to baking but I was wondering of this recipe would work as a top as well? I want to make a mixed berry pie. I’m also at a higher elevation so I was wondering how that would effect the temp/time in the oven?

    Reply
    • Carolyn says

      March 10, 2019 at 8:11 am

      I don’t bake at elevation so I really can’t guide you there. As a top, that’s kind of tough since it’s not a roll out recipe.

      Reply
  73. Sarah Buzby says

    March 23, 2019 at 6:42 pm

    5 stars
    I love this recipe with the lemon sour cream pie…it’s amazing. I forgot to prick the bottom of the crust, and it was a bit puffy…so I priced it and put it back n the oven…seems under-baked. Is not pricking the bottom an issue? It’s too late now, were gonna eat it, but just wondering…
    Thanks

    Reply
    • Carolyn says

      March 24, 2019 at 8:27 am

      Yes, it puffs up if you don’t prick it.

      Reply
  74. Derek says

    June 1, 2019 at 9:51 am

    This is my favorite low carb recipe website, so thanks so much for all the work you put into this!!

    I made your key lime bars (adjusted for a pie version) last night, and it was amazing. I have 2 questions about the pie crust though.

    1) It didn’t seem to be enough crust to fill up a 9″ pie pan all the way up the sides like in your video. It only goes up about 3/4 of the way. Do I need to get an 8″ pan? Do I need to up the recipe amounts a little more? Or do I need to make the crust much thinner?

    2) The crust stuck to the glass pie pan. The video and recipe don’t mention anything about spraying the pan. Do I need to do that? Or is there a problem with my method or the pie pan?

    Reply
    • Carolyn says

      June 1, 2019 at 1:07 pm

      Hi Derek… sorry you had trouble with it. Do you have a deep dish pan? I have a normal one and a deep dish one, and for the deep dish, I can really only go up about 2/3 of the sides. But for regular ones, it should indeed be enough. Both of mine are 9 inch pans.

      It shouldn’t stick to a glass pan at all but I suppose it can depend on the filling. Did you pre-bake it at all? I never grease my pan but sounds like you might need to.

      Also… what brand of almond flour are you using?

      Reply
      • Derek says

        June 2, 2019 at 8:54 am

        Thanks Carolyn! I’m using a standard 9 inch glass pan. As far as the brand name, it’s our local grocery chain’s brand of almond flour. I used to use Bob’s Red Mill, but they seem to have stopped carrying it once they started selling their own. I rewatched the video, and maybe I just didn’t put enough fork holes in the bottom? I did prebake for about 12 minutes before filling.

        Reply
        • Carolyn says

          June 2, 2019 at 9:42 am

          Well, if your pan sticks, definitely be sure to grease next time.

          Reply
          • Derek says

            June 2, 2019 at 5:07 pm

            WILL DO! Thanks so much!

  75. Christine says

    June 7, 2019 at 9:46 am

    I don’t ever eat the crust in pies. I don’t like it. Can I make this crustless? And should I spray pie dish first if I do?

    Reply
    • Carolyn says

      June 7, 2019 at 1:01 pm

      What pie are you trying to make crustless? You commented on the actual crust recipe so I don’t know which one you are referring to.

      Reply
  76. Tom Tenney says

    August 3, 2019 at 6:14 pm

    Hi Carolyn,

    Going to make the Lemon Sour Cream pie tonight. My only question is there a go to sweet and savory crust as I have seen many slightly different recipes you have used. Why would you use the non-pressin crust for pies such as lemon meringue pie.

    We own and love all now 5 of your cookbooks. Is there a butter tart update or is it good from 6 years ago, before I make it for my Canuck wife of 31 years here in Seattle.

    Reply
    • Carolyn says

      August 3, 2019 at 8:51 pm

      Only because I developed this crust later than others. It’s my go-to crust for everything now.

      Reply
  77. Christy says

    August 21, 2019 at 4:14 pm

    Hi Carolyn,

    I have a question. I have tried several different almond flour pie crusts (I will be trying yours next!) and keep having the same problem. If I have a liquid filling, like lemon bars or an egg custard, my filling is going under my pie crust while baking. Maybe too much butter in the crust? Any thoughts?

    Thank you,
    Christy

    Reply
    • Carolyn says

      August 21, 2019 at 4:25 pm

      Are you pre-baking your crust for 10 to 12 minutes? Then letting it cool to firm up?

      Reply
      • Christy says

        August 21, 2019 at 4:30 pm

        I did par bake and brushed with egg to seal it, but did not let it cool all the way.

        Reply
  78. Carol W says

    November 15, 2019 at 2:09 pm

    Hi Carolyn,
    I have been a big fan of yours since I went on a keto diet in Nov. 2018. I want to share with you an idea that I have not seen printed on you site.
    You are aware of Zoodles, of course, but how about Moodles? I have found that the Chantrelles are so plentiful this year, I have some sauteed in butter & frozen, some canned and now have been slicing them into strips and drying them. They are easily re-constituted with a warm water soak for a few minutes. And soooo yummy! That is, if you enjoy mushrooms. A nice alternative to Zoodles or other low carb noodles.

    Reply
    • Carolyn says

      November 15, 2019 at 3:40 pm

      Love it, I may have to try that!!!

      Reply
  79. Karen says

    November 19, 2019 at 4:26 pm

    I watched the Pecan Pie contest to which you are referring! Screamed when I saw your recipe up against the other competitor. Was holding my breath the entire time shouting at the TV, “GO Carolyn – GO!’ Well. Not really. But I WAS so hoping your pie would win. The host of the competition was so fun. Said your pecan pie tasted “just like the real thing.” It’s Official: Best Keto Pecan Pie goes to Carolyn.

    Reply
    • Carolyn says

      November 19, 2019 at 8:39 pm

      Thank you. <3

      Reply
  80. Jenny says

    November 20, 2019 at 12:30 am

    I like this crust a lot! Its delicious! I have to say though that the BEST pie crust for faux apple pies & pumpkin pies is your Cranberry walnut Galette crust!! Oh my goodness its JUST like a “real” pie crust!

    Reply
    • Carolyn says

      November 20, 2019 at 7:58 am

      Thanks, Jenny!

      Reply
  81. tameed says

    November 22, 2019 at 4:32 pm

    5 stars
    Hey Carolyn
    I love your blog and recipes.
    Can I store this pie crust and filling later? if so how should I store and and for how long?

    Reply
    • Carolyn says

      November 22, 2019 at 5:36 pm

      Did you watch the video? You can definitely store it. A week in the fridge, probably, or a month in the freezer, as long as it’s wrapped up tightly.

      Reply
  82. Nydia says

    November 22, 2019 at 9:27 pm

    5 stars
    Wow very impressed with this crust recipe. I am getting ready to do my first pecan pie for Thanksgiving and using this low carb recipe. Wish me luck!

    Reply
  83. Howard Spaulding says

    November 23, 2019 at 1:58 pm

    What a great pie crust!!! I have not tried it in a savory pie yet but have made it repeatedly for dessert pies. I was looking for a gluten free crust for my little neighbor girl and being keto as well, makes this perfect for my diabetic wife. The only difference is that my servings have a few more carbs because I just can’t bring my self to cut a pie into 10 slices.

    Reply
    • Carolyn says

      November 24, 2019 at 7:39 am

      I get it! Thanks.

      Reply
  84. Tommy says

    November 23, 2019 at 3:07 pm

    Thought I would have to be without my favorite holiday dessert this year for the holidays until I found this recipe. I made it this morning, and I couldn’t be happier with the result. Thank you for this recipe!

    Reply
  85. Theresa says

    November 24, 2019 at 3:32 pm

    5 stars
    Hi Carolyn! I was curious if you have tried using the Bocha Sweet in your pie crust recipe, and if so, how did that turn out?

    Reply
    • Carolyn says

      November 24, 2019 at 3:48 pm

      I have not. My experience with BochaSweet is that it makes things less crisp. It’s so great in some things but if you want crisp cookies, it makes them soft and cakey. So I am suspicious it would make for a tart or pie shell that wouldn’t firm up properly.

      Reply
  86. Marianne Estum says

    November 24, 2019 at 6:11 pm

    Hi Carolyn! I made a faux apple filling using squash.I was wondering what you’d recommend for the top crust? I will make the bottom and par bake it as in the instructions but can I make a second batch and roll it out between parchment paper and use it for the top crust too? Or would you recommend something else?

    Reply
    • Carolyn says

      November 24, 2019 at 6:33 pm

      I don’t think this one would roll well, but you could always do a crumb/streusel style topping.

      Reply
  87. Jen Richard says

    November 28, 2019 at 1:40 pm

    5 stars
    Beyond delicious! Turned out prefect on my first try!!! Made with pumpkin cream pie recipe and couldn’t be more thrilled! Hard to limit myself to one slice!!

    Reply
    • Carolyn says

      November 30, 2019 at 7:49 am

      So glad to hear it!

      Reply
  88. Connie says

    November 28, 2019 at 10:42 pm

    5 stars
    I didn’t expect this to be any good, but boy was I wrong. Made the chocolate silk pie for Thanksgiving very good. Thanks for a great recipe.

    Reply
  89. Lee Ann says

    January 13, 2020 at 8:47 pm

    5 stars
    Hi Carolyn! Just received your book “ The Ultimate Guide to Keto Baking” today! Can’t wait to read it! I did make this keto pie crust last night and it was very good. Not sure I would use it for a savory pie again? I followed all directions and let the crust cool after par baking it. I had a Guinness beef filling to put in it. After baking a little more the crust was soggy but still very tasty. I had warmed the filling before placing it in the cooled crust so maybe that was the problem? But I will definitely use this for a non bake pie. I’ve Been experimenting with low-carb baking and cooking for several years now. Love your website!

    Reply
    • Carolyn says

      January 13, 2020 at 9:58 pm

      I wonder how liquid the filling was when you put it in? Sounds delicious, though! I’ve used this for quiche, mostly. Never tried a meat pie with it!

      Reply
      • Lee Ann says

        January 19, 2020 at 1:22 pm

        Yes I’m thinking the filling was too liquid. But it was still good! Love your new cookbook! Will be making the Cracklin’ Cornbread this week!

        Reply
  90. Jane says

    February 26, 2020 at 5:17 pm

    4 stars
    The taste is wonderful but mine was SO crumbly. In your cookbook, you show some of the pies turned out on a serving plate but this was wayyyy too crumbly to even think of doing that. Any suggestions?

    Reply
    • Carolyn says

      February 26, 2020 at 8:05 pm

      If it’s crumbly, something went wrong. I don’t fake my photos so the pies and tarts made in this crust are the real deal. Sounds to me like too much almond flour, not enough butter. Are you weighing out your almond flour? What brand are you using?

      Reply
  91. Tom says

    February 28, 2020 at 6:13 pm

    5 stars
    I’ve made this crust several times, I always pre-bake it, use glassware, etc, but it always sticks to the baking pan. I’m wondering what I could be doing wrong.

    Reply
  92. Kate says

    April 11, 2020 at 11:43 am

    4 stars
    I made the savory version for a mushroom tart. Taste is great, but it was really crumbly. I wonder if a little psyllium husk or something binding might help the texture/help hold it together more?

    Reply
    • Carolyn says

      April 11, 2020 at 5:24 pm

      If it was crumbly, then something went wrong. I suspect you didn’t have enough butter. It holds together perfectly usually.

      Reply
  93. Kelly O says

    April 15, 2020 at 7:04 pm

    5 stars
    Made this today. It was very good! I had to bake it for about 28 minutes to get it brown (and my oven is normal for other baking-maybe even shorter times). Do you take it out while soft? I didn’t think it was done, so just let it brown.
    Thanks!

    Reply
    • Carolyn says

      April 16, 2020 at 8:59 am

      It depends on whether or not you plan to fill it and bake it again. But it should not be brown all over, no. And it continues to firm up as it cools.

      Reply
  94. lisa hawkins says

    April 19, 2020 at 6:23 pm

    5 stars
    So, I just made this crust (with a concoction of ricotta, cream cheese, cheesecake pudding and some whipping cream mixed together as the filling) THIS CRUST is AMAZING. Hubby loved it as well. I can say this crust will be a staple in our home. THANK YOU!!

    Reply
  95. cyndi bartolomei says

    June 17, 2020 at 3:13 pm

    5 stars
    I made a tomato pie with the savory crust here and I am so in love with this crust! Best low carb crust I’ve had yet! Thanks for sharing this recipe!

    Reply
    • Carolyn says

      June 17, 2020 at 5:11 pm

      Glad to hear it!

      Reply
  96. Terri O says

    June 23, 2020 at 5:06 pm

    I want to use this for a quiche. Will it turn out ok if I leave out the sweetener?

    Reply
    • Carolyn says

      June 23, 2020 at 5:18 pm

      Yes and I usually add a bit of garlic powder.

      Reply
  97. Trisha6341 says

    July 8, 2020 at 9:19 am

    5 stars
    Hi love this crust recipe it is so easy and so good too. Can I use this as a top crust for Chicken Pot Pie?

    Reply
    • Carolyn says

      July 8, 2020 at 3:39 pm

      It really doesn’t hold together well enough for a top crust.

      Reply
  98. Angela Wood says

    July 26, 2020 at 12:36 pm

    5 stars
    Great recipe – easy and delicious. I made it for low carb no bake keto key lime pie and it was a huge hit. Thank you

    Reply
  99. Dorothy says

    July 29, 2020 at 12:15 pm

    5 stars
    This is my go to pie crust recipe. My daughter loves banana cream pie, I couldn’t find a filling I didn’t have to cook so I made one up. maybe some of your fans would like to try it. 2cups heavy whipping cream. 8oz. Cream cheese. 1/2tsp. vanilla extract. 1/2 tsp.banana extract and 1/2 cup of powdered sweetener. Put it all in a bowl and whip until thick. No bananas!

    Reply
  100. Sandy says

    September 4, 2020 at 11:48 am

    4 stars
    I just bought a convection oven and am wondering how to adjust accordingly. Would I adjust the temperature of the oven or decrease the baking time?

    Thanks!

    Reply
  101. M Fletcher says

    September 7, 2020 at 8:29 pm

    5 stars
    I really wanted some butter cookies or shortbread today, and I knew this recipe was a winner. I made it with twice the amount of butter and pressed it into a dozen silicone muffin cups, then cooked them at 325 for 17 minutes on convection and OH MY GOODNESS. It makes marvelous, soft, shortbread like cookies!!

    Reply
  102. Anu says

    September 26, 2020 at 11:43 am

    5 stars
    I love how easy and faff-free this recipe is! And versatile too… I used ground walnuts instead of almond flour and made 1.5x the recipe to fit a 9″ tart pan. This paired beautifully with your goat cheese tart, and I will definitely be making this often. The possibilities are endless! So excited to try other versions… ground pecans, hazelnut meal, even ground macadamias (mixed with other nuts), if I’m feeling brave… thank you!

    Reply
  103. Sherina Warstler says

    October 8, 2020 at 8:37 am

    5 stars
    WOW! This pie crust tastes so good and was perfect for my favorite pumpkin pie recipe (modified)! I appreciate all your recipes and your dedication to creating absolutely delicious food. I made these into mini pumpkin pies and the crust worked beautifully in a muffin tin with a liner!

    Reply
  104. Kathy Charest says

    October 8, 2020 at 7:33 pm

    5 stars
    I’ve used this recipe innumerable times for savory purposes (quiche!), I absolutely love it! However, I’d like to try to make a keto apple pie (with Chayote instead of apples), and I’d like a top crust. Since this really can’t be rolled, what are you thoughts on just sprinkling and gently pressing for more of a crumble top? Will it burn since it’s so exposed?

    Reply
    • Carolyn says

      October 8, 2020 at 10:18 pm

      Like a crumb topping? Better to do the topping from one of my crumb bars, it will be more like the oatmeal crumb topping.

      Reply
  105. Annemarie says

    October 10, 2020 at 11:31 am

    I would love to try this crust for a recipe of Spinach, Brie and Prosciutto Tart with Pecan Crust.
    In that recipe they use flour and crushed pecans.
    So, can I add crushed peacans to your recipe?

    Reply
    • Carolyn says

      October 10, 2020 at 3:08 pm

      I can’t see why not.

      Reply
  106. Nina B. says

    October 21, 2020 at 10:28 am

    5 stars
    I have made this crust and it IS perfect!
    I have a question, that I hope you will consider answering: Have you ever tried pecan flour or walnut flour, for a crust and, in general? I was thinking about mixing up my almond flour usage with other types of flours. Thanks!

    Reply
    • Carolyn says

      October 21, 2020 at 12:20 pm

      I absolutely have… it’s usually a bit more than 1:1 ratio, meaning you need a bit more of the pecan flour…

      Reply
  107. Leslie says

    November 3, 2020 at 7:32 pm

    5 stars
    I have made this several times as a crust for egg dishes. So simple and so good!

    Reply
  108. Alisa says

    November 7, 2020 at 12:58 pm

    Does this pie crust get soggy with fruit pie?

    Reply
  109. Fiby Haddad says

    November 8, 2020 at 3:38 am

    5 stars
    I tried it and i looove it, first the irresistible smell, the crust and the yumii taste… it’s so easyyy
    My husband liked it too
    Thank you for this amazing recipe

    Reply
  110. Marie says

    November 25, 2020 at 6:26 pm

    New to this. Can you tell me what the crust should look like after prebaking prior to filling. I’ve baked for 20 minutes so far and it still feels soft but is now getting golden. Stopping here. Is that right?

    Reply
    • Carolyn says

      November 25, 2020 at 7:24 pm

      I cannot, as I do not have any photos of that stage BUT it is still definitely soft after pre-baking but hardens as it cools. Please take it out at 10 minutes. If you are going to be baking it again, it will likely be over-baked.

      Reply
  111. Mark says

    December 26, 2020 at 6:40 pm

    Carolyn, if I want to store the pie crust in the fridge and make a cooked filling pie another day, do I par bake the crust on the day I make the filling? I’m assuming that I don’t par bake the crust and then store it in the fridge. Is this correct?

    Thank you.

    Reply

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