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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.
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.
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.
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.
Get it nice and incorporated so the pieces are small with nothing bigger than the size of a pea.
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.
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.
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, 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.
I roll out a 12 inch circle for a 9 inch 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.
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
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 Mock Pecan Pumpkin Seed Pie (coming soon)
I hope you love this recipe as much as I do,
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.
Welcome! I'm Nikkey Elizabeth.
Hi! My name is Nikkey Elizabeth and this me, after cutting down raspberry canes in my snow shoes. La Femme Nikketo is a combination of two dreams, making delicious sugar-free products that you’d never guess where sugar-free and transforming the farm my husband and I have, The Farm in Glenville, into a working farm where we grow what we make. Together these sugar-free dreams offer boutique farm-to-table preserves and confections, all made here on our farm in Cape Breton, Nova Scotia.
Netrition is a great source for resistant starch flour like Cabalose, which I use in my
Super Flaky No-Fail Keto Pie Pastry
These easy & quick Triple Chocolate Keto Coconut Flour Brownies are sugar-free, gluten-free, nut-free, & paleo! With the chocolate ganache frosting on top, this brownie is meant to satisfy some serious chocolate lover cravings––like mine!
Pineapple extract is totally simple to make and doesn’t take much time at all. I adapted my recipe
I just love this Keto Nut-Free Turtles recipe and I hope that you’re going to love it to. That’s right, you heard me correctly; I am talking about keto nut free turtles.
Crème Brûlée is a classic that is always a crowd pleaser and doesn’t take a huge amount of effort.
Sugar-Free & Nut-Free
Where are you located?
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.
Shipping & Pickup
Deliciousness takes time. Many of our products are made to order in a small facility. Orders typically take 2-3 business days to produce and process before they ship – excluding weekends and holidays. At times, we reserve 5-7 business days to ship your order in case any ingredients are delayed in shipment from our suppliers. You would be notified by email if this occurs. You will receive an email confirmation with your order tracking number when your order ships. Please read the shipping notification email carefully.
Shipping
We ship via Canada Post. A shipping estimate will be provided during the checkout process. We only ship within Canada and to the US at this time.
Shipping within Canada is a flat rate of $9.99 or FREE if you spend $125 or more!
Shipping rates to the U.S. are calculated in real time during checkout based on destination and weight of the package.
For all shipments within Canada: Expedited shipping via Canada Post takes an estimated 3-9 Business Days depending on your location.
All shipments the the US may be subject to customs charges and or duty. We are not responsible for any costs associated with customs charges, taxes, brokerage charges, and or duty.
International Shipping is not available at this time.
Note that delivery dates are always an estimate only, delivery times may vary depending on your location, weather conditions, and other factors.
Pickup
From June to October we offer pick-up every Sunday during the Mabou Farmer’s Market for local shoppers.
Please have your order in by Friday to ensure we have it ready for you for the Market that Sunday.
From November to March we offer local porch pick-up or drop in the Greektown/Pocket/Danforth Village area.
Below is your return policy. However, more than anything, La Femme Nikketo wants to ensure their customers are happy and love their purchases. If you have any concerns with your purchases, please contact us right away so we can assist you.
We accept returns within 15 days from shipping date under certain circumstances. La Femme Nikketo will ONLY pay for a return label if a product arrived damaged or was shipped in error. In all other cases, the customer is responsible for the shipping costs. Please contact us if you need to return your purchase. Please note that a product is required to be returned in order for a refund to be issued. Sometimes we might be able to issue a refund based on a photo confirmation of a product damage. We do not accept returns on any opened/used items.
