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!
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.
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.
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.
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…
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!)
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.
Keto Almond Flour Pie Crust
- 1 ½ cups almond flour
- ¼ cup Swerve Sweetener either granular or powdered is fine*
- ¼ teaspoon salt
- ¼ cup butter melted
- In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
- 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.
- To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
- 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.
- *For a savoury pie crust, leave out the sweetener, use ½ teaspoon salt, and add ½ teaspoon garlic powder.
Pam B says
This is not my usual question. I am baking for a person that has gluten and dairy intolarance. Do you think this would work as a top crust for a cobbler ?
No, this won’t make a good cobbler crust. But you could make this one dairy-free… https://alldayidreamaboutfood.com/triple-berry-keto-cobbler/
Can you use the recipe if making pasty’s?
I don’t think it will hold together well enugh.
This is the best keto pie crust by far!!!
It is my go to. It never disappoints me.
Easy to make and very tasty!! Thank You for sharing!!
Hi. Thought I would jump in here. I used to be confused about that, too, and I’ve been baking a long time. Someone finally told me how to tell the difference. If recipe says “1/2 cup butter, melted” it mean measure first, then melt. If it says “1/2 cup melted butter”, melt first, then measure. That helped me to clarify this but to be honest, I pretty much just approximate! In this recipe you would measure first, then melt it. Hope that helps. Happy baking!
Kendall, I posted a reply to Lee, above. I meant to reply to you! Sorry about that. That’s what I get for butting in.
This might seem like a dumb question but there’s a difference in what I’m asking. For the butter, is it 1/2 cup of solid butter that you then melt OR 1/2 cup of melted butter? 1/2 c. solid butter melted makes less than 1/2 c. of melted butter.
SHELLEY BYRNE says
Would this recipe work for hand pies?
It’s a press-in crust so no.
It is possible to replace butter with coconut oil?
Yes, that works.
What size pie plate was used?
I used a regular 9inch and this recipe only covered the bottom.
Well, then you must have made the crust too thick. My pie plate is 9 inches as well and I never have any trouble at all. Please watch my video to see how to make it: https://youtu.be/0Cd6q97p-VM
This is the best pie crust recipe. I have made it many times for different pies and it is always delicious and easy to make. Thank You for sharing this recipe.
How many inches is the pie plate?
Always 9 inches… that’s the standard.
Misty Bernal says
Hi thanks for a great recipe can’t wait to try it can I use aluminum pie plate not a fan of glass cause I just exploded a glass pie plate in my oven this week not sure how it happened but it wasn’t pretty
I don’t recommend metal for this but if you use it, make sure to grease it really well, and to keep your eye on the crust so it doesn’t overcook.
Anything cold that touches a glass pie plate or baking dish that is hot will cause it to explode. Ask me how I know. ????
I had a hot glass pie plate explode once because a couple drops of cold water splashed on it while it was still very hot from the oven. I still use them, though, because they’re awesome, just am WAY more careful about where I put them down, lol!
I’m looking for a good pastry recipe for making hand pies, both savory and sweet. Would this be a good recipe? I’d probably need to double the recipe but if it would work, I can deal with it because of the ingredients.
Heather Rankin says
Can you do the same for a top crust?
This does not work for a top crust.
Can I use Splenda Stevia as a sweetener instead?
I don’t really use it so I can’t advise that much.
How would this work with a traditional custard style pumpkin pie?
Great! Bake it 10 minutes first before adding the custard and baking again.
What are your thoughts in adding a bit of vinegar to the pie crust.
Would it make it more flaky?
I have not idea but you’re certainly welcome to try!
Chrissy Duis says
Easy and delicious!! It’s my go to crust for all of my keto pies! ❤️
Thanks for the keto pie shell recipe I’m excited to try it, just wondering what size pie dish to use I didn’t see a size 8,9,10?
9 inches is the standard.
Can I use this pastry in my pie maker please?
I have no idea, I don’t own such a thing. I am doubtful, though. It’s a press in crust so it doesn’t hold together outside of the pie pan.
It came out beautifully! Just like your picture, as expected.
Thanks for the amazing recipes.
Is tris crust good for a strawberry rhubarb pie? do I have to pre bake it? Thank you.
Yes and yes!