Perfect Keto Nut Free Pie Crust. Buttery, slightly flaky and a superb flavour. 3.3g net carbs per serving.
Make this pie crust and you’ll have infinite meal possibilities. From Fish Pie to Quiche Lorraine (both recipes coming up…) and so much more in between. Why stick with meat and veg when you can expand your dinner choices and make keto life more interesting?
I’ve done all the testing with different flour combinations, so all you need to do is stick to my ingredients and ratios. No complicated steps. You’ll soon have the best nut-free pie crust you’ve ever savoured. You can prepare the dough and keep it in the fridge for up to 5 days. Or freeze it for later use. Alternatively, bake the crust blind, then keep it in the fridge, in its mould, ready for filling and baking when it suits you.
How to Make Perfect Keto Nut Free Pie Crust
The first thing to do is to weigh the butter, cut it into cubes and put in a large mixing bowl. Leave to reach room temperature, then add all other ingredients. No need to beat the eggs – they can go in whole. If necessary, you may swap the crème fraîche for sour cream.
Lupin flour is derived from the lupin seeds and is therefore a legume. Being from the same family as peanuts, you may wish to avoid it if you have a peanut allergy, or you’re particularly averse to legumes. In this case, you can swap it for ultra fine almond flour instead, although you’ll need more of it as it’s far less absorbent.
Make sure you wear food-grade disposable gloves. Mixing the dough will be far less messy and you’ll give clean keto a whole new meaning.
The rest is easy as pie. Literally.
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- Yield: 1 whole pie crust
- Serving: ⅙th slice
- Calories: 261
- Fat: 20g
- Net Carbs: 3.3g
- Protein: 10.5g
- 100g unsalted butter (room temperature) (plus a little extra to smear the mould with)
- 100g lupin flour (U.S. option HERE, or world-wide supply HERE)
- 50g fine coconut flour (plus a little extra to dust the mould with) (U.S. option HERE)
- ½ tsp xanthan gum (U.S. option HERE)
- ½ tsp fine Himalayan pink salt (U.S. option HERE)
- 2 medium eggs (100g) - lightly beaten
- 50g créme fraîche
- pre-heat oven to 190°C static.
- cube butter and leave it in a large mixing bowl until it reaches room temperature.
- sift and mix dry ingredients, and add them to the butter, together with the whole eggs and créme fraîche.
- using disposable food-safe gloves (U.S. option HERE), work the mixture, turning and squeezing through your fingers, until you form a smooth dough.
- smear butter over the base and sides of a 23cm/9” tart or pie mould (U.S. option HERE), sprinkle a little coconut flour all over and shake off excess; keep chilled.
- place the dough on the centre of a sheet of non-stick parchment paper, top with cling film and flatten to a disc size that’s equal to 23cm + ?cm mould height + 2 cm.
- use the dough to line your mould, pop it in the freezer for 5 mins (or refrigerate for 20 mins), then poke holes on the base using a fork and bake blind for 13-15 minutes, or until golden tinges appear.
- once cooled, you can add any raw or pre-cooked and chilled filling you like and put it back in the oven to finish.
Swap lupin flour for ultra fine almond flour (U.S. option HERE) if you have a peanut allergy.
I use cling film over the top of the dough because it’s easier to shape, see, reposition and measure as you work.
For a sweet version, omit salt and add 1-2 TBSP sweetener.
Refrigerate prepared dough for up to 3 days, or freeze for later use.
The baked pie crust can keep for several days in the fridge or much longer if frozen.
Macros for the WHOLE pie crust are: Kcal 1566; F 120g; TC 56.7g; f 37.5g; NC 19g; P 63g.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.