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    Home ยป Low Carb Desserts ยป Low Carb Pies ยป Perfect Cream Cheese Keto Pie Crust

    Perfect Cream Cheese Keto Pie Crust

    June 8, 2019 by Ashley 11 Comments

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    Nothing can get easier than this. This easy pie crust recipe just needs to get mixed and rolled out. It's all starch-free and gluten-free so you won't have to worry about any sneaky carbs. #easyketorecipe #glutenfreerecipes #piecrust #lowcarbrecipes #lowcarbpie #mypcoskitchen
    This perfect pie crust recipe is perfect for a keto diet. It's soft, flaky and crumbly ust liek the real deal. #pierecipe #piecrust #ketogenicrecipes #mypcoskitchen
    You won't believe how easy this low carb pie crust is to make! Just mix, knead and roll out and you'll have yourself a delicious low carb dinner or dessert ready in no time! #ketogenicrecipes #piecrust #glutenfreepie #lowcarbpie #ketopie #mypcoskitchen
    This AMAZING cream cheese pie crust is easy to work with, super pliable, and completely gluten free and starch free #lowcarbpie #piecrust #glutenfreepiecrust #mypcoskitchen

    This perfect cream cheese keto pie crust is soft and flaky, and flexible enough to make pretty pie crust designs. This recipe is for a double pie crust, but can be cut in half to make a single bottom crust.

    Latice pie crust with a keto pie crust recipe

    Easy Cream Cheese Pie Crust Recipe

    Are you tired of dealing with low carb pie crusts that easily break apart, taste bland or require super expensive ingredients?  Then this easy keto pie crust recipe is for you.  It uses a combination of cream cheese, eggs, almond flour and a few other ingredients to create the most tender, soft and flexible pie crust ever.

    The great thing about this low carb pie crust is that it can be used to make savoury or sweet desserts. There are so many types of pie filling that you could add to this gluten free pie crust.

    Whether you want to make a keto apple pie, a sugar free strawberry rhubarb pie, sugar free pumpkin pie, low carb chicken pot pie or a low carb meat pie, this keto pie crust recipe is for you.

    This keto dough is ready in minutes, but does require a bit of chilling time to ensure the best results. This cream cheese pie crust recipe is actually a double pie crust recipe so you will have a bottom and top layer.

    My almond flour pie crust recipe is only meant for a single pie crust so I really wanted to make a top layer crust that was easy to work with and didn't break apart that easily.

    This cream cheese pie crust recipe is easy to work with, refrigerates fine and you can even freeze it with a filling or without one after baking it.

    The perfect cream cheese pie crust that is also gluten free and grain free!

    Other recipes to make with this keto dough recipe

    This recipe is originally for a low carb pie crust, but don't let that stop you from making anything else.  It can be used to make fruit galettes, empanadas, calzones, mini pies, or even cookies (when sweetened).

    How to Make the Perfect Keto Pie Crust

    To make the perfect keto pie crust, you'll need a few common low carb pantry ingredients.  You'll need to have some blanched almond flour, baking powder, xanthan gum, coconut flour, salt, eggs, and cream cheese on hand.

    In a large food processor, you'll add all of the dry ingredients and give it a good stir by pushing the pulse button a few times.  You want the xanthan gum to blend evenly with the rest of the ingredients.

    Once the ingredients are evenly mixed, you'll add the fresh eggs and cream cheese to the food processor.  It's important that you separate the cream cheese into small pieces so that it's easier to mix.  If you add it as huge block, the cream cheese won't mix with the flour properly.

    Turn on the food processor and mix for a good 10-20 seconds.  Don't over mix.  You just want the eggs and cream cheese to get absorbed into the flour and form a dough ball.

    At first you'll notice that the dough gets separated into a thousand little pieces, but a few seconds later those pieces form a huge ball.  That's when you know to turn off the food processor.

    Remove the dough from the food processor, add it to a plastic bag or ziploc, remove the air and seal it.  Place it in the refrigerator to chill for minimum one hour.  This is incredibly important.  You absolutely need to chill the dough before rolling, or else it just won't roll out, it'll be super sticky, crumbly and oily.

    Steps showing how to make the Perfect Cream Cheese Keto Pie Crust

    Once the dough has chilled for a minimum of one hour, your next step will be to roll it out. Remember that this recipe makes a double pie crust, so you'll want to separate the dough in half before rolling out.  While you roll one half out, cover the other half and put it back in the fridge to keep cool.

    The chilled dough should look like this.

    A chilled keto pie crust ready to be rolled out.

    Place the dough over a large piece of parchment paper.  With your hands form a round even flat ball.  Cover it with a second piece of parchment paper.

    Start rolling out the dough with a rolling pin from all sides until you have a circle big enough for a 9"/23cm pie plate.

    Steps showing how to roll out a low carb pie crust.

    Once the rolled out keto dough is large enough for your pie plate, peel off the top layer of the parchment paper.

    Carefully place the dough over the pie plate, press onto it so that it sticks to the bottom and the outer walls of the plate.  Carefully remove the parchment paper.

    Finally, trim the extra bits of pie crust hanging off the plate.

    Steps showing how to make a gluten free pie crust

    How to Make the Top Pie Crust

    The top layer of this low carb pie crust uses the same technique as the bottom crust.  Except for the top crust, you can choose to do any design that you want to do.

    You could take some cookie cutters and cut out some leaves, hearts, and so on. Or you could make a lattice pie crust like I did for my strawberry rhubarb pie.

    For a lattice pie crust, cut 1"/2cm wide strips from the dough that you rolled out.  Remember to work quickly as this cream cheese pie crust works much better when cooled!  If the crust gets warm, the oil starts to leak out and the dough sticks to everything so you won't be able to make pie crust designs.

    Roll each strips into little wheels that you can then transfer over whatever pie you're making. Add some horizontally and vertically. Roll out the wheels one at a time while putting each strip either over or under until you have a lattice pie crust.

    Steps showing how to make a keto latice pie crust.

    The last step will be to add a simple egg wash over the entire crust to make sure it gets that nice golden brown crispy top.

    A simple egg wash over a cream cheese pie crust with a lattice design.

    Don't overmix!

    You don't want to overmix the dough as it'll be much harder to work with.  Simply blend the ingredients together in your food processor until they're all combined together. You don't need to process it more than that.

    Chill the Dough

    You'll have to chill the dough for at least an hour before rolling it out.  If you have time to chill it longer, I definitely recommend doing that because it'll be easier to work with.

    Work Quickly!

    This low carb pie crust works better when it's cold.  It's really important that you work quickly once you take it out of the fridge.  If you work too slowly, the dough will become too oily and will start to stick everywhere and break apart.

    My dough is too sticky to handle! What can I do?

    If your dough is starting to get sticky, it's because it got too warm.  That's why you need to work quickly! As it gets warmer, it'll become more oily.  To fix it, just roll it back into a ball and put it back into the fridge to chill for minimum one hour.

    My dough is breaking apart! What can I do?

    If the dough is too oily, it's because it's too warm so it'll break apart easily.  To fix it, roll it back into a ball and put it back in the fridge to refrigerate for minimum one hour.

    It's really important that you work quickly when you're cutting your top pie designs!

    A low carb chicken pot pie using a cream cheese pie crust.

    Do I need to use a food processor?

    Yes.  It would be quite difficult to mix the cream cheese with the almond flour without one.

    Can I Freeze this Pie Crust?

    Yes, you can.  However, I don't recommend freezing it if you're making a wet dessert like a fruit pie.  Dry pies like low carb meat pies or cheesecake pies tend to freeze better as they don't make the pie crust extra wet.

    Is the Xanthan Gum Absolutely Necessary?

    No, it's not.  You can leave it out if you want, but the pie dough will be harder to handle, will stick to everything and will break easily.  If you're planning on making pretty pie designs or a lattice pie crust, then you'll definitely need it.

    Is the Cream Cheese Necessary?

    Absolutely.  Without it, this cream cheese pie crust will not work at all. Trust me. You need to add it for this recipe to work perfectly.

    Can I use Butter Instead of Cream Cheese?

    No, butter and cream cheese aren't the same thing.  You'll end up with an entirely different recipe that will most likely break apart.  The cream cheese in this recipe helps everything stick together.

    A low carb mock apple pie using a cream cheese pie crust.

    Final Tips & Recap

    To make sure your cream cheese pie crust is absolutely perfect, follow the following tips and substitution possibilities!

    • Make sure to chill the dough for minimum one hour before rolling out.
    • Make sure to work quickly as the dough will be harder to handle as it gets warmer.
    • Don't forget the cream cheese, nor the egg, as they're both essential ingredients.
    • Feel free to add whatever spices you want in the dough for a savoury pie.
    • Instead of almond flour, you can use any other type of nut flour.
    • Instead of xanthan gum, you can use guar gum.

    Recipe Card

    A simple egg wash over a cream cheese pie crust with a lattice design.
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    Perfect Cream Cheese Keto Pie Crust

    A soft and flaky double pie crust that is extremely easy to work with.
    Course Appetizer, Dinner, Lunch
    Cuisine American, Canadian, French
    Keyword cream cheese pie crust, keto pie crust, low carb pie crust, pie crust recipe
    Prep Time 10 minutes minutes
    Cook Time 50 minutes minutes
    Chilling Time 1 hour hour
    Total Time 2 hours hours
    Servings 10 servings
    NET Carbs
    calories 254kcal
    Protein
    Fat
    Cook Ashley

    Equipment Needed

    • 9 cup Food Processor
    • Rolling Pin

    Ingredients

    • 360 g blanched almond flour
    • 1 tbsp coconut flour
    • 2 tsp xanthan gum (or guar gum)
    • 1 tsp baking powder
    • 1.5 tsp salt
    • 2 eggs
    • 110 g cream cheese

    Egg wash

    • 1 egg
    • 1 tbsp water

    Instructions

    • This recipe is for a DOUBLE PIE CRUST. If you only want to make a SINGLE pie crust, please cut the recipe in half.
    • In a food processor, add all of the dry ingredients. Give it a couple of stirs with the pulse button until all of the ingredients are nicely blended together.
    • Add the eggs and cream cheese to the food processor and press the high button. Let it mix until a smooth ball forms. This should take 10-30 seconds. The cream cheese should be completely mixed and there shouldn't be any chunks left.
    • Take the batter out of the food processor and place in a plastic bag or Ziploc. Remove the air and seal the bag. Put it in the fridge and chill for a minimum of one hour.
    • Once chilled, separate the dough into two. Cover the 2nd ball and put it back in the fridge.
      A chilled keto pie crust ready to be rolled out.
    • Form a ball with your hands and place on top of a parchment paper. Cover the top of the ball with a second piece of parchment paper.
    • Start rolling out the dough with a rolling pin until you have a circle big enough for a 9"/23cm pie plate.
    • Peel the top parchment paper and you'll have yourself a nice big circle.
      Carefully lift the dough with the bottom parchment paper still attached to it and flip it over to the pie plate.
    • With your hands, stick the dough properly to the plate and then carefully peel the paper off.
      Steps showing how to make a gluten free pie crust
    • With a knife, cut the extra dough that's going over the plate.

    For a single crust.

    • If you're making a single crust pie, you would add the filling to the crust now and bake 30-45 minutes depending on the filling.
      If you're adding a no-bake filling, then you'll pre-bake the crust for 20 minutes at 180C/350F and then add your filling.

    For a double crust.

    • Repeat the same steps as the bottom steps, but feel free to cut some dough off, make designs with cookie cutters or make a lattice pie crust. Just remember to WORK FAST. If you're going to make designs, the dough doesn't work very well when it's getting warm so you must work fast. If your dough gets too sticky, make a ball again, wrap it back in plastic and chill it in the fridge one more time.
    • Add the filling to the bottom crust.
    • Add the top crust over (with the help of the parchment paper) and peel the parchment paper off.
      Steps showing how to make a keto latice pie crust.

    Egg wash

    • Mix the egg and water in a small bowl.
    • Brush the egg wash all over the top pie crust. Place it in the oven and bake for 40 minutes at 180C/350F.
      Take it out of the oven and let it cool for a good 10-15 minutes before serving.

    Notes

    • Make sure to chill the dough for minimum one hour before rolling out.
    • Make sure to work quickly as the dough will be harder to handle as it gets warmer.
    • Don't forget the cream cheese, nor the egg, as they're both essential ingredients.
    • Feel free to add whatever spices you want in the dough for a savoury pie.
    • Instead of almond flour, you can use any other type of nut flour.  
    • Instead of xanthan gum, you can use guar gum.
    • You can freeze the finished pie, but I wouldn't recommend freezing it if you're making a wet kind of pie like a fruit pie as the bottom crust will get pretty soggy from the wet filling and the frozenness of the freezer.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

    « Healthy Keto Cauliflower Soup
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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. Holli

      November 27, 2021 at 9:21 pm

      You didn't say to grease or spray the pie plate so I hope it works! Thank you for the recipe, I'll let you know how it goes.

      Reply
    2. Eloise

      August 03, 2021 at 2:31 am

      Hey someone put 360 grams equals 3 cups. I didn't double check BUT NO IT DOES NOT. its like 1.52 cups. So I have to get clever and try to double the recipe in a food processor that is not large enough.

      Could you fix that on the recipe?!!!

      Reply
      • Mira

        August 03, 2021 at 4:42 am

        Hi there Eloise, 360g of almond flour is 3 US cups and definitely not 1.5.

        Reply
    3. Terri

      October 15, 2019 at 10:58 pm

      I don't have coconut powder. Can I just leave it out or adjust the almond flour?

      Reply
      • Mira

        October 17, 2019 at 1:38 am

        I'd try to add more almond flour. The dough is a little too wet without the coconut flour so it helps absorb the extra moisture.

        Reply
    4. Margaret

      September 24, 2019 at 2:11 pm

      Should the cream cheese be cold or room temp.

      Reply
      • Mira

        September 25, 2019 at 12:10 pm

        Either is fine. The important part is that you chill the dough before rolling out.

        Reply
    5. Connie

      July 15, 2019 at 7:51 am

      Is there A way to make this without a food processor? I donโ€™t own one and canโ€™t afford to go get one. I would love to try this for a quiche! Thank you

      Reply
    6. Sarah

      June 08, 2019 at 4:44 pm

      Oh wow, a double crust recipe that is easy. I have been making pie crust for years. Now my daughter is dairy and gluten free. So I have a coconut based cream cheese substitute that works very well in other recipes. So I'll test it out in this one. Thanks so much for the recipe development.

      Reply
    7. Nancy

      June 08, 2019 at 2:40 pm

      Hit the button for US measurement many times and it would not convert the 360 grams to cups , nor would it convert the cream cheese.

      Reply
      • Mira

        June 08, 2019 at 2:46 pm

        Hi Nancy, I'm clicking it right now and everything is converting fine for me. Try refreshing your browser? Anyways 360g is 3cups of almond flour and 110g is 6tbsp of cream cheese.

        Reply

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    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

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