Believe it or not, going crustless is not the only way to make a pie low-carb. I love this recipe for many reasons, but I especially love how versatile it is. With one ingredient change it can be used as the crust for both sweet and savory pies; it even makes a great base for other baked goods like bars and tarts. With minimal ingredients, it’s super easy to prepare, and the result is a delicious, buttery, flaky crust that’s not only low-carb, but gluten- and sugar-free as well.
- 1½ cups blanched almond flour
- ¼ cup coconut flour
- ¼ cup erythritol granular sweetener
- ¼ teaspoon sea salt
- ¼ cup butter, melted
- 1 egg
- ¼ teaspoon vanilla
How To Make It
- Preheat oven to 350°F. Lightly grease a pie pan.
- In a mixing bowl or stand mixer, combine almond flour, coconut flour, sweetener, and salt. (If making a savory pie, eliminate the sweetener.)
- To the dry ingredients, add melted butter, egg, and vanilla; mix until well combined.
- Transfer dough to greased pie pan, pressing dough evenly into the bottom and sides of the pan.
- Use a fork to poke holes in the bottom of the crust (this prevents bubbles from forming in the crust while baking).
- Bake for 5 minutes before adding the pie filling of your choice, then bake according to filling recipe. If using a no-bake filling, bake for 10 to 12 minutes or until crust is golden; cool completely before adding filling.