Keto Almond Flour Pie Crust by Noreen’s Keto Kitchen

This crust can be used for pumpkin pie, any fruit or cream pies, lemon méringue pie, pecan pie, quiche, and anything else you can imagine up! For a savory pie crust, simply leave out the sweetener, and you can add any spice or dried herbs of your choice.

Instructions

0/9 Instructions

Step 1 In a medium bowl, stir the almond flour and sweetener together until well blended. Stir the vanilla extract (if used) into the melted butter.
Step 2 Add the melted butter to the dry ingredients and stir well, until the pie dough starts to come together. It should resemble coarse bread crumbs.
Step 3 Empty the pie dough into a glass pie dish or a ceramic pie plate.
Step 4 Press the dough firmly with your fingers into the bottom of the dish and up the sides. You can use a flat bottom cup to press the dough more evenly into the bottom of the pie dish.
Step 5 Poke holes all over the crust with a fork, before baking.

Baking:

Step 6 Preheat oven to 325F. To bake an unfilled pie crust, bake until edges are golden brown, about 20 minutes.
Step 7 To bake a filled pie, pre bake for about 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.

Savory Version:

Step 8 *For a savory pie crust, simply leave out the sweetener, and you can add ½ teaspoon of salt, and a ½ teaspoon of any spice of your choice: dried thyme, oregano, rosemary, garlic powder, etc.* This crust is great for quiches!

Pie Ideas:

Step 9 This crust can be used for pumpkin pie, any fruit or cream pies, lemon méringue pie, pecan pie, quiche, and anything else you can imagine up!

Keto Almond Flour Pie Crust by Noreen’s Keto Kitchen

Keto, Low Carb, Gluten Free, Grain Free

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Ingredients

Instructions

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