Keto ALMOND FLOUR PIE CRUST: 5 Ingredients, Flaky & Buttery!
This low carb almond flour pie crust recipe is so easy to make. Seriously, you can make this keto pie crust in just 5 minutes prep and 5 ingredients! Gluten-free, sugar-free, paleo, and keto friendly. Plus, you can make it sweet or savory.
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???? KETO PIE CRUST INGREDIENTS:
► 2 1/2 cups Wholesome Yum Blanched Almond Flour
► 1/4 cup Besti Monk Fruit Allulose Blend (omit for savory)
► 1/4 tsp Sea salt (or 1/2 tsp for savory)
► 1/4 cup Butter
► 1 large Egg
► 1/2 tsp Vanilla extract (optional, omit for savory)
????️ PRINT FULL RECIPE + MACROS HERE:
► Almond flour pie crust recipe shown in the video:
► Coconut flour pie crust for a nut-free alternative:
???? My 2nd cookbook (The Easy Keto Carboholics’ Cookbook): ⬅ Also register here to get the bonus Keto Pie Guide! ????
???? My 1st cookbook (The Easy Keto Cookbook):
???? KETO PIE FILLING IDEAS:
► Keto Pecan Pie (YouTube video!):
► Mock Apple Pie:
► Low Carb Pumpkin Pie:
(Tell me your fave fillings below!)
???? If you like this keto pie crust recipe, get my full keto holiday menu here:
TOOLS & PRODUCTS I USE FOR LOW CARB PIE CRUST:
► Wholesome Yum Almond Flour: on Amazon OR on my website
► Besti Monk Fruit Allulose Blend: on Amazon OR on my website
► Pie pan:
► Pie shield:
???? My keto ingredients by Wholesome Yum:
???? Free printable keto food list:
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⏱️ TIMESTAMPS:
0:00 Intro
0:21 Keto pie crust ingredients
1:00 Low carb pie filling ideas
1:40 How to line the pie pan
2:46 Making the almond flour crust dough
4:02 Adding the wet ingredients
5:12 Pressing the dough into the pan
5:59 How to flute the edges
6:39 Bake the low carb pie crust
7:01 Final result
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???? ABOUT WHOLESOME YUM
Hi, I’m Maya from Wholesome Yum! I create easy, healthy and keto recipes, with 10 ingredients or less. I’m also a cookbook author, meal plan creator, writer, and photographer. You’ll find lots of low carb recipes and resources on my website, WholesomeYum.com, in my Easy Keto App, and here on my YouTube channel.
Note: Product links may include affiliate links.
#wholesomeyum #ketorecipes #ketoholidayrecipes
Flaky Pie crust
Flaky pie crust, easy as pie. Basic instruction for single crust pie shell. Recipe included.
Single Crust Pie Dough recipe
1/3 cup Shortening 1 ¼ cup All purpose flour
½ tsp. Salt 4-5 Tbsp. Ice water
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, one Tablespoon at a time, tossing with a fork until dough forms a ball. Roll out to fit a 9 or 10-inch pie plate. Transfer pastry to pie plate. Flute edges of pastry. Trim excess.
Fill and bake according to directions.
FOR BAKED PIE SHELL: Prick bottom and side thoroughly with fork. Bake at 475 degrees until light brown, 10-12 minutes.
Two Crust Pie Dough
2/3 cup Shortening 2 ½ cups All-purpose Flour
1 tsp. Salt 6-8 Tbsp. Ice water
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, one Tablespoon at a time, tossing with a fork until dough forms a ball. Divide the dough in half so one ball is slightly larger than the other.
Roll out the larger ball to fit a 9 or 10-inch pie plate. Transfer pastry to pie plate. Trim pastry even with the edge of the pie plate.
Roll out second ball; cut slits in pastry. Position the pastry over filling. Trim pastry to 1 inch beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
How to Make a No-Roll Pie Crust
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N0-ROLL PIE CRUST
MAKES ENOUGH FOR 1 LARGE DEEP-DISH PIE SHELL or 1 STANDARD PIE SHELL WITH CRUMB TOPPING AS DESCRIBED IN VIDEO
1 3/4 cups all-purpose flour (preferably cold flour)
2 tablespoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 1/2 tablespoons cold water
1. Combine the flour, sugar, and salt in a food processor. Pulse several times, to mix. Add all of the butter. Give the machine 7 or 8 one-second pulses, breaking the butter into small, split-pea size pieces.
2. Remove the lid and sprinkle all of the cold water over the mixture. Replace the lid and pulse the machine repeatedly until the mixture just starts to get clumpy and take on the consistency of damp sand. If you press a little of the mixture between your fingers, it should hold together (see video.) If it still seems a little dry, pulse the machine a few more times.
3. Transfer the mixture to a lightly buttered 9 1/2-inch deep-dish pie pan. Spread the crumbs evenly, then press them into the bottom and up the sides. Drape a large piece of plastic wrap over the crumbs to keep your fingers from sticking to the mixture. Refrigerate the shell for 1 hour before using.
TO USE THE MIXTURE FOR A PIE SHELL AND CRUMB TOPPING
*Transfer 1 1/4 cups of the loose crumb mixture from the food processor into a small mixing bowl. Add 3 tablespoons sugar and 1/4 teaspoon (optional) cinnamon to the bowl; mix well. Refrigerate until needed. This is the topping.
*Instead of using a deep-dish pie pan, press the remaining crumb mixture evenly into a STANDARD pie pan with 1- to 1 1/4-inch high sides. Refrigerate the pie shell for 1 hour before using.
*Fill the refrigerated shell with your favorite fruit pie filling. Depending on the fruit, this could be anywhere from 4 to 5 1/2 cups fruit filling. Cover the fruit with the reserved topping. Bake as directed.
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Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
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Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
PIE CRUST TUTORIAL - How to make the PERFECT Pie Crust
HOW TO MAKE THE PERFECT PIE CRUST // CRAZYFORCRUST.COM
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This All Butter Pie Crust is my absolute favorite pie crust recipe. It works EVERY time and produces flaky, buttery homemade pie crust that will make your pie recipe perfect!
INGREDIENTS
1/2 cup butter (113g), diced and chilled
1 1/4 cups (163g) all-purpose flour
1/4 teaspoon salt
2-4 tablespoons (29-59ML) ice water
INSTRUCTIONS
Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in food processor. Pulse once to mix. Alternately, whisk in a large bowl if you are not using a food processor.
Add butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse, a few times. I always add a third tablespoon of water and pulse until the dough forms a ball. This takes a few seconds. If you find your mixture is too dry, you can add another tablespoon of water. Turn out the dough onto a lightly floured surface.
Alternately, without a food processor, cut your butter in using a pastry cutter. Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.
I recommend using a silpat or roul'pat or other similar silicone surface for rolling. But you don't have to, you'll just have to use more flour. Press the dough ball into a disk and roll to about 1/4 thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12 for a 9 pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9 pie plate. For a bigger pie plate or for a double crust, double the recipe.
To use this crust as a pre-baked crust, bake at 425°F for about 20 minutes filled with pie weights. Then remove the weights, poke the bottom of the crust with the tines of a fork, and bake an additional 20 minutes, or until golden.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
The Ultimate Berry Crumble - Food Wishes
Learn how to make the Ultimate Berry Crumble! Unlike most of the recipes that call themselves the ultimate, this amazing berry crumble is, and has the certification to prove it. I can't show it, but it's on parchment. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy what I consider the Ultimate Berry Crumble recipe!
You can also find my content on Allrecipes: