Once upon a time, I lamented the loss of flaky pastries. I was resigned to a Keto-way-of-life and simply had to understand those days were gone. Little did I know they weren’t gone. It is possible to make a TRULY FLAKY KETO PIE CRUST!
And here is the recipe.
The key is COLD. Don’t skimp on that. Take your time and make sure you use cold butter and cold cream cheese when you make the dough. And then let your dough sufficiently chill after you make it.
CHILL THE INGREDIENTS before you make the dough, CHILL THE DOUGH before you roll it out, and the CHILL THE DOUGH AGAIN after you roll it out.
If you take all three of these steps seriously, the rewards are going to flake all over your napkin. You will end up with a truly flaky pie crust.
Perfectly suited either to sweet or savory fillings, it’s hard to find a crust more versatile or more flaky than this one. You can use it as a pie crust, a quiche crust, a galette crust, or even a crust for empanadas.
Finally–and I never thought I would say this again–I really LOVE the crusts on my Keto delights!
The days of crustless quiche in this house are gone…
And remember, this crust is perfect for any recipe you have that calls for a traditional crust. We promised, you will be hooked.
One quick note on the kitchen tools you need.
If you are blessed to have marble counter tops in your kitchen, all you need is a good rolling pin since marble is the PERFECT non-stick surface for pastry doughs.
Most serious bakers I know use a French rolling pin. There are two styles of French rolling pins — both are simple but highly effective wooden devices.
I strongly suggest the Walfos French rolling pin and silicon baker’s mat available on Amazon for around $15 is the perfect set up for bakers. It has the tapered style of pin I love using. And it also has a non-stick mat with measurements on it that make it a lot easier to roll out in circular shapes that are going to fit what you are trying to accomplish.
And if you don’t have a good pie pan, I urge you to use a heavy french ceramic that works both for pies and quiches.
You can usually find this Le Creuset 9″ pie dish on Amazon for around $50. It’s shown here in one of their most treasured colors, Marseilles. But it also comes in the original Le Creuset color of Flame and three neutrals — Meringue, Oyster, and White.
But if you are drawn to basic White, we suggest this Staub 9″ pie dish also available on Amazon for about half the price, at least at the time of this posting.
These companies, Le Creuset and Staub, are hot rivals in France. In many pieces we prefer the Staub over the Le Creuset. Prices bounce around a lot. Which is the most expensive depends on which day you check and where you are buying it from. Both are premium quality. So we suggest you go with the color you want and the best price you can get at the time you happen to be shopping. Both lines are utterly fabulous.
Although it may not be huge to you, we like that the Staub dish has handles because it is easier to take out of a hot oven with the two generous handles. And we also like that the fluting goes all the way down to the base. In fact, we like it so much, this exact Staub is our go-to quiche and pie dish in our home kitchen.
You will find links to some of the ingredients in the recipe. We have shopped these ingredients and are sharing with you what we have found to be the best quality for price. Every once in a great while you may find our product links have changed — which is an indicator we have found a better product or as good a product at a better price.
We are an Amazon Affiliate. You can read more about that at the bottom of this post. But you can rest assured that linking to a product from our page costs you absolutely nothing.
- Food Processor
- Parchment paper
- Rolling Pin
- Pie Plate / Quiche Pan / Rimless Baking Tray (depending on what you want in the crust)
- Place the almond flour, coconut flour, xanthan gum, salt in the food processor and pulse until evenly combined.
- Add COLD butter and COLD cream cheese and pulse for just a few seconds until crumbly.
- Add in egg and vinegar and pulse until the dough just begins to come together, but stop before it forms into a ball. (As with any pastry dough, be certain not to over-process the dough. Less is more.) The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
- Turn out the dough onto a sheet of plastic wrap (such as Saran Srap) and gently pat into a round ball. Wrap the plastic wrap around it to block air.
- Refrigerate for at least one hour before rolling it out for the crust. You can make this dough ahead of the time you intend to bake it by either leaving it refrigerated up to three days or by freezing the dough ball to thaw it later, in the same way you would any regular pie crust.
- After it has chilled for at least one hour, roll out the dough between parchment paper using a rolling pin. Grain-free doughs are more fragile than regular pie doughs, so you need to work quickly and in cold conditions. Patch up any cracks that occur by pinching the dough together with your fingers. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before completing the rolling process.
- Roll the dough into a round for a pie plate or quiche pan, or into a rough shape for a galette. (If rolling for a galette, if you place a sheet of parchment directly on the baking sheet and roll the dough on it you won't need to trasnfer the dough after you roll it.)
- Once shaped, pop it in the freezer for 10-15 minutes prior to baking to chill it again. This will help the crust keep its shape better and it will come out flakier. Brush with egg wash for a glossy, professional finish unless you want to avoid eggs, in which case simply omit the egg wash step.
- This is a crust you may either pre-bake and fill (if using a custard) or you may fill it and bake it right away. Either way, bake at 385°F/200°C for up to 30 minutes. But check it at 20 minutes and keep an eye out for it. Remember grain-free flours have a tendency to brown suddenly rather than gradually.
Mimi suggests you try this great crust with her Margarita-Peach Galette if you are aiming for sweet. Or you can try it with one of her quiche recipes like Crustless Quiche Américain if you are aiming for savory and simply fill this crust with the quiche recipe.
And, of course, this recipe works wonderfully with Baked Brie en Croute.
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