Keto Gluten-free Pie Crust

This gluten-free Keto pie crust is the only pie crust recipe you will ever need! It is the perfect base for both sweet and savory pies. It has a great texture, just like regular pie crust, without all the unnecessary carbs, and it's nut-free too! This gluten-free Keto pie crust is simple to make and requires only 4 ingredients. It is very versatile and can be used for sweet desserts and savory dishes that will impress your family and friends.

Can this gluten-free Keto pie crust be made ahead of time?

Yes. This easy pie crust can be made ahead of time, especially since it contains no eggs. Prepare the pie crust according to the instructions and wrap the raw pie crust or cooled baked pie crust in plastic wrap while still in the pie plate. Ensure that the pie crust is well wrapped to prevent air from drying it out while stored. Store in the refrigerator for 3-4 days. Alternatively, to store it for longer, wrap the unbaked pie crust dough in plastic wrap and freeze it for up to 6 months. Allow the dough to thaw completely before pressing it into the pie plate.

What is the best baking dish to bake this pie crust?

It is best to bake this gluten-free pie crust in a glass or ceramic baking dish to prevent burning or uneven baking of the pie crust. When baked in a metal pan, the pie crust edges tend to brown too quickly before the rest of the pie is baked, resulting in an unevenly baked pie. Alternatively, you can bake this pie crust in tart pans. Simply spread the dough thinner than you would when baking a regular pie.

What to serve with this gluten-free Keto pie crust?

The possibilities are endless! This gluten-free Keto pie crust can be made into sweet or savory pies. If you're making a savory version of this crust, simply omit the sweetener. Some sweet options include lemon sour cream pie, pumpkin cream pie, strawberry cream pie, and cream cheese pie, just to name a few. For a savory option, use this pie crust for quiches, chicken pies, or meat pies. For some recipes, you may need to prebake the crust for half the baking time, add the filling, and continue baking until the filling is cooked.