When I say fuss-free, I mean it. Think 2 to 3 minutes of measuring and mixing, followed by another minute of pressing into the pie pan or tart tin.
No chilling. No rolling. No worries about over-working the dough. No pie weights. Nada.
But true love for this crust peaks with the tasting: it has a delicate, nutty flavor that complements any filling, sweet or savory, and the texture is tender and crisp, every time.
I want to make sure you can use this crust in all of your favorite recipes, so I am providing instructions for unbaked crusts (i.e., for recipes that call for adding the filling to an unbaked crust before baking):
Par-baked crusts, sometimes called a 10-minute blind bake (i.e., recipes that call for adding the filling to a par-baked crust before baking):
And also fully-baked crusts, for cream pies and other no-bake fillings:
The crust works best with coconut oil, ghee or butter. It is such a versatile crust that I decided to try it with a neutral vegetable oil (avocado oil). It was acceptable, but definitely not as good; the texture is less tender and the crust seemed slightly greasy. In short, I would advise against it.
Subbing other nut or seed flours for the almond flour is another matter. Use hazelnut, pecan, walnut, or pepita, they will all work beautifully in place of the almond flour!
If you like, add spices and/or a hint of sweetness to the crust for sweet fillings, or finely chopped herbs or savory spices for savory fillings. Have fun experimenting, and let me know what you make!
Add the flax eggs and oil to bowl, stirring until completely combined.
Press dough evenly in bottom and sides of an 8-inch or 9-inch pie pan or tart tin.
Unbaked Crust: the crust is ready for use in recipes that call for adding the filling to an unbaked crust before baking. It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.
Par-baked Crust: the crust is ready for use in recipes that call for adding the filling to a par-baked crust before baking. Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 10 minutes. Cool on a wire rack and use in recipes calling for par-baked crust.
Fully-baked Crust: Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 23 to 27 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.
Eggs Options: If you do not need the recipe to be vegan, replace the 2 flax eggs (water + flax) in step 1 with 2 large eggs.
Net Carbs: The crust has 2.2 net carbs per serving
Serving Size:1/8 of crust
Saturated Fat:7 g
Keywords: keto pie crust, keto, ketogenic, keto Thanksgiving, keto pie, almond flour pie crust, coconut flour pie crust, vegan pie crust, grain-free pie crust, grain-free vegan pie crust, easy, no roll pie crust
Thanks for sharing this pie crust recipe, I made it today & filled it with banana keto cream filling. The crust baked nicely & held up well once filled & sliced.
I misread the instructions & mixed all dry then added the wet, not pre making the flax egg didn’t seem to be a problem so very forgiving. It tasted nice, the coconut was the prominent flavour.
Wednesday 24th of February 2021
Can’t wait to try this! Would this work for a quiche possibly?!
Friday 22nd of January 2021
Made this today and A++ easy and quick
Wednesday 12th of August 2020
This crust is PERFECT! I use it for sweet and savory, it is a hit with everyone.
Monday 24th of August 2020
Oh wow, that's is fantastic, Sara Jean , so glad that this is a great go-to for you!
Tuesday 28th of April 2020
I made savoury hand pies with this recipe, the vegan version, & it did very well. I rolled the dough into small circles, added my filling and folded the top over. Of course the dough broke at the seam but it was so forgiving that all I had to do was press the seam together again. Awesome result! It made 4 perfectly sized hand pies. Thank you
Tuesday 28th of April 2020
Oh, that is great news, Elaine! Plus, you had me at hand pie :) I think I know what I need to make tomorrow! :)