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Keto/Low Carb Coconut Flour Pie Crust

Updated: Mar 29


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 

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-

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.



Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

  

Rolling pin - https://amzn.to/2Ra4Eje 

Mixing bowls- https://amzn.to/32ZZclx 

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

Silicon whisks- https://amzn.to/3ujOMtn 


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

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

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 


(As an Amazon Associate I earn from qualifying purchases)


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


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.


Code for 20% off- KETOUPGRADECHEF


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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Keto Upgrade e-mail - ketoupgrade.info@gmail.com


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2 Comments


06.wrangle.sow
Feb 18

I was wondering with using the packable brown sugar if you might be able to make your filling and then pack it into a small square and maybe freeze it whether it could be cut into four rectangles which would be easier to sandwich for the pop tarts. I’m beyond excited to try this pie crust for pot pie!!!! It looked sooooo flakey. Have you ever tried your recipe using the food processor method?

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nikisimone
Feb 17

I can’t wait to try this! I have all the ingredients and want to make chicken pot pies!!!

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