Keto Pie Crust

In a small bowl, combine your dry ingredients and mix well. Add the melted butter and egg and mix until combined.

Using your hands, shape the dough into a smooth ball and cover it with plastic wrap. Place it in the refrigerator for an hour.

Preheat the oven to 180C/350F. Lightly grease an 8 or 9-inch pie dish and set aside.

Remove the dough from the refrigerator and remove the plastic wrap. Place the ball of dough between two pieces of parchment paper and use a rolling pin to roll it out into 1/4 inch of thickness.

Transfer the dough into the pie dish, using your fingers to press up any tears or rips in it. Use a fork to pattern the edges then poke holes through the base of it.

Cover the edges of the crust with tin foil and blind bake it for 10-12 minutes, until it begins to firm up. Remove the crust from the oven and let it cool completely. Once cool, it is ready to use. Alternatively, you can add the filling and bake everything together.

* For a sweet pie crust, add 3 tablespoons of granulated sweetener and 1/2 teaspoon vanilla extract.

For a sweet pie crust, add 3 tablespoons of granulated sweetener and 1/2 teaspoon vanilla extract.

The keto crust can be stored in the refrigerator, covered, for up to 3 days. Be sure to keep the crust completely covered, as even a tiny air pocket can dry it out.