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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
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings 10 servings
Calories 254kcal
Author Mira

Ingredients

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.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 8.88g | Protein: 9.58g | Fat: 22.01g | Saturated Fat: 3.57g | Polyunsaturated Fat: 0.23g | Monounsaturated Fat: 1.19g | Cholesterol: 47mg | Sodium: 389mg | Potassium: 22mg | Fiber: 4.6g | Sugar: 1.42g | NET CARBS: 4.28g