This Gluten-Free Pie Crust Recipe is sturdy, crisp and perfect for keto diets.
This is not a dessert pie crust recipe, rather for savoury dinner type pies.
We’ve used this tasty gluten-free pie crust recipe as a base for our Low Carb Spaghetti Bolognese Pie and it’s delicious!
This gluten-free pie crust recipe makes 8 serves – and the filling options are endless!
Ingredients for Making Gluten Free Pie Crust:
- 1 cup of Almond Flour
- 1 cup of Parmesan Cheese, finely grated
- 2 ounces of Unsalted Butter, cubed
- 1 large Egg
How To Make Gluten Free Pie Crust:
- Preheat the oven to 170C/340F.
- In a mixing bowl, add the almond flour and Parmesan cheese. Mix.
- Add the butter and rub into to almond/Parmesan mixture, until there are no pieces of butter remaining.
- Add the egg and mix well.
- Press the crust into the base and up the sides of a 9.5in pie dish. Prick with a fork.
- Bake for 10-14 minutes, until the crust is cooked through.
- Use the crust as a base for your favorite savory pie mix.
Gluten-Free Pie Crust Recipe - For Savory Pies - 100% Keto
Gluten-Free Pie Crust Recipe is study and crisp and to suits the Keto Diet also with a parmesan base it will add a lovely cheesy flavor to your next pie creation.
Print Pin RatePrep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 serves
Calories: 207kcal
Ingredients
- 1 cup almond flour
- 1 cup Parmesan cheese finely grated
- 2 ounces Butter
- 1 large Egg
Instructions
- Preheat the oven to 170C/340F.
- In a mixing bowl, add the almond flour and parmesan cheese. Mix.
- Add the butter and rub into to almond/parmesan mixture, until there are no pieces of butter remaining.
- Add the egg and mix well.
- Press the crust into the base and up the sides of a 9.5in pie dish. Prick with a fork.
- Bake for 10-14 minutes, until the crust is cooked through.
- Use the crust as a base for your favorite savory pie mix.
Notes
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 3g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 330mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 400IU | Calcium: 250mg | Iron: 0.5mg
If you want to make more than one Gluten-Free Pie Crust adjust the serving amounts in the recipe card above.
Hi
Do I need to pre-bake this if I am making a quiche in the crust?
Hi Kim,
I recommend pre-baking the crust before adding any type of filling.
Gerri
This is a fantastic recipe and a must-have in a keto kitchen. It was fall-over-yourself easy and delish and held up well during serving.
I took it with a savory filling to a Pi Day party and everyone loved it, including all the dads/husbands who dislike “diet food.”
I am so delighted!
I forgot to ⭐️ this! It’s definite 5!
If I could give this recipe 10 stars I would!! It’s delicious and so easy. I wanted to make it for a quiche and was concerned that if it was pre-cooked it might burn during the baking of the quiche but it turned out perfectly. My daughter is doing keto for her health and she and friends who aren’t on keto thought it was sooo delicious. I will try it with pizza toppings as well so she can have pizza. The parmesan cheese makes it extra tasty.
I’m so glad you enjoyed it, Mary Beth! Thanks for stopping by 🙂