Keto/Low Carb Coconut Flour Pie Crust

This pie crust is derived from my puff pastry recipe, which I realized, was very similar to a pie dough recipe. So I tried it and it came out nicely tender and flaky without having to fold it a bunch of times cause we don't need a big puff to the crust ( https://youtu.be/j74kT6jCPkk )!! It has a few more special ingredients so if you don't have them on hand, try my coconut flour crust recipe, it will still be good but is a little higher in carbs. ( https://youtu.be/Fmy5s5AkM-4 )

I also have several other crusts on my channel-

Graham Crackers- https://youtu.be/Cgx_B936t-c 

All Coconut Flour Crust- https://youtu.be/Fmy5s5AkM-4 

Shortbread Crust- https://youtu.be/4at_g_M0hNw 

Oreo Cookies- https://youtu.be/EDvNCs12Acg 

Brown Butter Crust- https://youtu.be/uucR6HPadvc 

Any Keto Cookie Crust- https://youtu.be/dp_Gl6uNhVc 

This recipe is very versatile, I've used it for a bunch of different recipes. It's great for pot pies, cream pies, baked apple or pumpkin pies and even use it in my ice creams to make strawberry rhubarb pie ice cream and such.

Keto Pot Pie Video, I used the puff pastry but you can use the pie crust also-

Chicken Pot Pie live stream- https://www.youtube.com/watch?v=Fv7sA9pXzlc&t=100s

Apple Pie Crust Video- https://www.youtube.com/watch?v=opD5t-KMAxA

Keto Pumpkin Pie Video- https://youtu.be/SRt9oAHfLO4

Keto Chocolate Cream Pie Video- https://youtu.be/_OCsh-TCrgw

Also did my first test with Keto Brown Sugar Cinnamon Pop Tarts and they turned out pretty delicious!

The flours in this recipe are my go to for keto baking. Unflavored whey protein isolate and coconut flour. Normally I use more whey protein than coconut but that is to make a fluffy baked good. The little bit of whey protein gives a tender pie crust, the coconut flour gives crispiness and the oat fiber gives a gluten taste to the recipe. You can sub egg white protein for the whey but it is a lot tougher of a dough. And found bamboo fiber can be subbed equally for the oat fiber and still yields a nice result.

For elasticity I added beef gelatin, I found it gives more stretch to the dough than just using xanthan gum by itself. I prefer to use a grass fed beef gelatin, anything will work in this recipe but not all gelatins gel the same. I found that out the hard way when my pudding wasn't gelling for people. The reason the gelatin type doesn't matter in this recipe is because you only add as much ice water as needed to get the dough to come together.

The frozen butter is crucial in this recipe to create the flakiness. You want to keep the dough chilled throughout the process so that the butter pieces stay in pieces throughout the dough. I put the butter in the freezer, a whole stick, 8 Tablespoons/112 g, before I need it. It makes it grate easier and melt less. You can also cube it and freeze it and cut in with a pastry blender or in a food processor until it's in pea size pieces. When you grate it, you don't have to work it very much to get it into pea size pieces.

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Silicon spatulas- https://amzn.to/3u8rQNw 

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Scale - https://amzn.to/339tsKN 

Sukrin Brown Sugar Substitute- https://amzn.to/49E4IuI

Swerve Brown Sugar Substitute- https://amzn.to/49hZGnP

Bamboo Fiber- https://amzn.to/3uE1oki

Lakanto powdered monkfruit/erythritol- https://amzn.to/3eHaz7u

Anthony's powdered monkfruit/erythritol - https://amzn.to/3oqS241

So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9 

Coconut Flour - https://amzn.to/3shHjuu 

Xanthan Gum - https://amzn.to/3yPfpbw 

Oat Fiber - https://amzn.to/2R9Gp4T 

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Keto Pie Crust Recipe

29 g Unflavored Isopure whey protein isolate (one packed scoop)

30 g Coconut Flour (1/4 Cup) (can sub bamboo fiber or oat fiber)

30 g Oat Fiber (Naturtonix is what I use) (1/4 Cup + 2 Tbs.)(can sub bamboo fiber)

1 tsp. Xanthan Gum

1 tsp. Gelatin

3 oz. Grated Butter (Frozen) (6 Tbs.)

6-8 Tbs. Ice Water

Pinch of salt (omit if using salted butter)

Instructions:

1. Grate the refrigerator cold butter with the big holes on a box grater and place into the freezer

2. Weight/measure all your dry ingredients and whisk to incorporate

3. Place a few ice cubes into a bowl and fill with a cup of cold water and grab a Tablespoon measuring spoon and a fork to mix the dough

4. Once the butter is frozen, scrape the butter into the dry ingredients with the fork and mix to coat the butter in the dry ingredients, work in the butter until pea size pieces form

5. Start by adding 4 Tablespoons of ice water into the bowl and mix with the fork, add ice water in small increments until there is only a little dry ingredients left at the bottom of the bowl and a dough has started to form

6. Now with your hands work all the ingredients together into a ball and place onto a piece of cling film, handling as little as possible to not warm or melt the butter chunks

7. Wrap in the plastic and form roughly into a puck then place in the freezer for 15 minutes or refrigerator for 30 minutes

8. Roll out the pie dough between two pieces of parchment paper until it is a little bigger than a 9 inch pie pan

9. Spray the pie pan with non-stick spray, lay the pie pan on top of the pie dough and flip over into the pie pan, gently slide the pie dough into the pan and roll down the edges to form a thicker crust around the top, make a decorative crimp if desired, poke the bottom with some hole and place into the freezer to chill while the oven preheats to 350 degree

10. Once chilled bake for 10-12 minutes until nicely golden brown turning half way through (could take up to 15 minutes if you aren't using coconut flour)

11. Let cool then fill with any number of fillings

Macros for 1 Batch of Pie crust:

860 Calories

73 g Fat

51 g Fiber

43 g Fiber

8 g Net Carbs

36 g Protein

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