We’ve taken our keto pie crust and gave it a makeover to improve the roll-ablilty so that it doesn’t crack and crumble during assembly. With help from Transglutaminaise TI, everything holds together so this keto crust becomes a keto must.
Difficulty
Intermediate
Ingredients
- 96 g (¾ cup) Almond Flour
- 60 g(½ cup) Coconut Flour
- 20 g (2 tbsp) Transglutaminase TI
- 5 g (1 tsp) Salt
- 113 g (1 stick) Cold Butter
- 50 g (1 each) Egg
- 56 g (2 each) Egg Whites
Equipment
- Food Processor
- Bench Scrap
- Scale or Measuring Cups
- Mixing Bowl
- Whisk
- Pie Dish
- Heavy Bottom Medium Pan
- Knife
- Cutting Board
- Spatula
Timing
Active Time: 30 Minutes
Total Time: 24 Hours
Yield
1 Pie Crust
Nutrition
- Calories: 1,717 kcalsÂ
- Fat: 153gÂ
- Total Carbs: 22gÂ
- Net Carbs: 15g
- Protein: 44g
-
Create Dough and Rest
In a food processor combine almond flour, coconut flour, TG TI, and salt. Pulse until dry ingredients are combined.Add in cubed cold butter and eggs slowly. Pulse until just combined.
-
Rest Dough
Remove from the processor and shape it into a puck. Wrap in plastic wrap and refrigerate for 24 hours or more. We prefer a 3 day rest period for a more elastic dough.Chef Tip: A longer chilling time is recommended as it allows the transglutaminase more time to create bonds within the dough. These bonds will prevent some cracking when rolling it out later.
-
Serve
This pie crust is a great keto base for pies and quiches. It can be used in our Keto Quiche recipe, our Keto Lemon Meringue Pie recipe, or use it with your own favorite pie filling!
Summary
Recipe Name
Author Name
Keto Pie Crust
Modernist Pantry
Published On
Preparation Time
Total Time