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Super Flaky & Easy No-Fail Keto Pie Pastry

Flaky No Fail Keto Pie Pastry
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Flaky No-Fail Keto Pie Pastry is so special to me as I have a sorted history with pie. So I feel this recipe restores my honour among the pies. Let me explain. At the age of 12, or maybe I was younger, perhaps I was 10, or 8, I really can’t remember. However, the point here is that I, as the smaller, mini version of myself, one Nikkey Elizabeth, got it in my head, that I was going to make a blueberry pie.

Truly, the eureka moment for me to make this said pie was that I found out in science class, that dough was merely a mixture of flour and water. Clearly, my science teacher was not a baker. Nevertheless, I was beyond excited about this revelation. So, when I got home from school that day, I set to make my very first blueberry pie.

determination is what rises above barriers toward success.

It contained flour, water, blueberries, and nothing else. The best part was that my family ate it, the whole thing. They were terrific sports.

Of course, I found the first recipe could be improved upon, and you might ask, why did I not Google it? And I respond, well it was the early 80s, or maybe the 70s, which one I’m not sure. You may ask, why did you not grab a cookbook? And I respond, the cookbooks were in a cupboard over the fridge, and even with the stool, there was no way, the even shorter version of my short self could reach up there. So, much like the same exuberance of my adult personality, I was determined to figure this out, no matter the barriers to success.

My no fail pie pastry is easy enough to work with, keto & low carb friendly, and of course, husband approved.

What followed was about three months of terrible blueberry pie. The dough was as hard as the rolling pin I was rolling the dough with. While my school library had lots of books, it did not have one cookbook. The filling, well that did get better with time as I discovered ingredients like cinnamon and sugar. But the pastry, that was a tough go. I added things like sugar and butter, but never hit upon the right ratio.

My mother wasn’t a baker, and pie is a very Canadian dessert, so not in the repertoire of either of my grandmothers. I have to admit, after the three months were over, I was sick of pie, and so was my family. It didn’t matter that the dough was finally evolving into a real pastry dough, I just needed a break. So I moved to cakes. However, that perseverance has stayed with me.

Low Carb Pie Crust

Fast forward to my married life, my beloved husband, loves pie. Oh, no. All of a sudden I had to get back into the pie making game. Which I did. And when Keto came along, I got the famous ‘sad face’ when he found out the pie was not going to be made as frequently. So I began my quest for an awesome no fail pie pastry that was easy enough to work with, keto / low carb friendly, and husband approved.

Then I discovered Carbalose Flour. Hello, game changer! The trick is to using it, is adjusting the starch level to not only lessen the stronger flavour of carbalose, but also mimic a pastry flour. Then in addition to water, I added vinegar and vodka, both reduce when baked to make a finer, tastier crust. Then, making the recipe as a Pate Brisée, I added just a touch of sweetener—yum! The fats I used for this was a combination for both organic palm shortening and butter.  I will post an all butter version shortly. This gives the dough the favour of butter, but the flakiness of shortening. Voila, Flaky No-Fail Keto Pie Pastry!

Organic shortening is not Crisco. It is an organic, sustainable unrefined palm shortening. The one that is a nutritious oil that’s good for the environment and supports small scale farmers. Please do not use refined palm shortening like Crisco; it is stripped of all nutrients, terrible for you. It is chiefly responsible for destroying millions of acres of rain forest in places like Indonesia, Malaysia, Borneo, Thailand, and Sumatra that threatens the very existence of the tigers and orangutans. I quite like orangutans, so think of your health, of course, but also consider the animals and buy sustainable palm products. Alright, lecture complete, back to the recipe.

If you are vegan, you can replace the butter with organic shortening, but you may need a touch more ice-cold water. Additionally, if you want this recipe to be free of alcohol, you can replace the vodka with apple cider vinegar. And, if you are using this for a savoury dish, omit your sweetener. And if you want to use only butter, you can do that as well.

Making the dough is rather simple. The actual time doing it is not long at all, but you need time for it to rest in the fridge. Crucially is the blending step with your dough blender or bench scraper.

Flaky Pie Crust Ingredients

Get it nice and incorporated so the pieces are small with nothing bigger than the size of a pea.

Pie Dough

Basically, get every thing together once you form a dough, get it into a ball right away by kneading it a few times. You don’t want to overwork it.

Don't overwork your pie dough

Then, you flatten ball to a disc and wrap tightly with plastic wrap and let rest in fridge or overnight. I make dough in advance all the time, as it is good in the fridge for three days or a month in the freezer.

Pie dough ball

When rolling it out use a small amount of carbalose flour and resistant wheat starch to dust the surface. The dough can be sticky, use a pie bag, parchment, or other stick resistant surface that will assist in moving the dough into the pan.

Roll out your dough

Roll out, either on parchment or in your pie bag, using a rolling pin to the shape of the pan and trim using a pizza wheel cutter.

Trim with a pizza cutter

I roll out a 12 inch circle for a 9 inch pie plate.

Roll out 12" for a 9" pie plate

If you are blind baking, use parchment paper. Do not use foil to hold the pie weights, it will stick and what a mess. Learn from my trial and error, using foil will make you sad.

Pie Weights

I’m a natural decorator so I like to experiment with trimming pie, so I often make extra dough to do so. Or you can flute it, both look lovely

Decorative keto Pie Crust

Just like any pie pastry, using ingredients that are cold and letting the dough rest in the fridge is the key to success. I love this recipe. It works well and is consistent, and it totally tastes like it would be the kind that is full of carbs but it’s not! It’s also husband approved!

Would I make this recipe all the time, even though it is wheat based? No, but it’s an awesome treat recipe that doesn’t have you sacrificing all the hard work you have put in following a strict keto / low carb plan. 

Now that you have the Flaky No-Fail Keto Pie Pastry recipe, check out some of my own pie recipes:

All Canadian Low Carb Butter Tarts

Keto Pumpkin Pie

Keto Mock Pecan Pumpkin Seed Pie (coming soon)

I hope you love this recipe as much as I do,

Flaky No Fail Keto Pie Pastry
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This is an awesome no fail pie pastry that is easy enough to work with, is keto / low carb friendly, and husband approved.





Prep Time: 30 minutes
Cook Time: 25 minutes
Chill time: 1 hour 50 minutes
Total Time: 2 hours 45 minutes
Course: Dessert, Main Course
Cuisine: American, desserts, low-carb, pastry
Servings: 12
Calories: 111.1kcal

Ingredients

Instructions

  • Preheat oven to 350.
  • Put dry ingredients in a large bowl and mix until completely incorporated.
  • Add water, vinegar, and vodka to a small glass and place in freezer until ready to use.
  • Mix in shortening and butter using a bench scraper or dough blender until crumbly with large pieces smaller than about pea sized.
  • Add fluid mixture slowly until it forms a dough.
  • Knead the dough a few times to form a ball. Do not overwork.
  • Flatten ball to a disc and wrap tightly with plastic wrap and let rest in fridge or overnight.*
  • When rolling it out use a small amount of carabalose flour and wheat resistant starch to dust the surface. Roll out using a rolling pin to the shape of the pan.
  • The dough can be sticky, use a pie bag, parchment, or other stick resistant surface that will assist in moving the dough into the pan.
  • Place dough gently into pie plate, leaving about a one inch overhang in place, and let the dough rest in the refrigerator for an additional 30 minutes.
  • Trim the overhang to about a ½ inch beyond rim of pie plate, fold overhang and flute edges of pie, or trim edge as you would normally. Refrigerate again for 20 minutes.
  • If making a pie that requires blind baking, bake at 350 for 20-25 minutes using pie weights. Do not use foil to hold the pie weights, it will stick.
  • Remove pie weights for final five minutes if the pie pastry must be completely baked.

Nutrition

Calories: 111.1kcal | Carbohydrates: 7.5g | Protein: 2.6g | Fat: 9g | Saturated Fat: 3.5g | Cholesterol: 10.2mg | Sodium: 166.9mg | Fiber: 4.8g | Sugar: 0.1g | Vitamin A: 118.2µg | Calcium: 1.1mg | Net Carbs: 3g

Notes

*Dough can be saved in fridge for up to three days or one month in the freezer.

Disclaimer

Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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ABOUT NIKKEY

Nikkey Elizabeth | La Femme Nikketo

Welcome! I'm Nikkey Elizabeth.

Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
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BROWSE RECIPES

Our preferred source
for resistant starch flour!

Netrition is a great source for resistant starch flour like Cabalose, which I use in my
Super Flaky No-Fail Keto Pie Pastry

Get carbalose flour here

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Carabalose Flour, 3 lb. Bag

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Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.

 

My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!

 

What does it mean you’re sold out for the season?

We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.

 

I just bought from you at a market, will those items be on your website?

For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.

 

Why don’t you use the same sweetener in all your products?

Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.

 

Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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