Ingredients:
- 2 cups Super-Fine Blanched Almond Flour
- 3 Tbsp Granulated Keto Sweetener (Erythritol/Monkfruit blend)
- ½ tsp Fine Sea Salt
- ¼ tsp Xanthan Gum
- 6 Tbsp (¾ stick) very cold Unsalted Butter, cut into ½-inch cubes
- 1 Large Egg Yolk
- ½ tsp Vanilla Extract (Optional, for sweet pies)
- 1–2 Tbsp Ice Water (as needed)
Instructions:
- Combine the almond flour, keto sweetener, salt, and xanthan gum in a food processor (or large mixing bowl). Pulse 3–4 times to ensure even distribution.
- Add the cold, cubed butter. Pulse in short bursts (6–8 times) until the mixture resembles coarse sand or small peas. Do not over-mix.
- Add the egg yolk (and vanilla, if using). Pulse 3–4 more times until the dough just begins to clump together.
- Test the consistency by pinching a small amount of the mixture. If too dry, add ice water, 1 teaspoon at a time, pulsing briefly after each addition, until it just comes together.
- Gather the dough into a disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 20 minutes. This chilling process is crucial.
- Preheat your oven to 350°F (175°C). Remove the chilled dough and place it directly into the 9-inch pie plate.
- Using your fingertips or the bottom of a measuring cup, firmly and evenly press the dough across the bottom and up the sides of the pie plate. Ensure uniform thickness (about ¼ inch / 6 mm).
- Decorate or trim the edges. Prick the bottom of the crust generously with a fork (docking) to allow steam to escape.
- Line the dough with a sheet of parchment paper or foil, ensuring it covers the sides. Fill the lining with pie weights, dried beans, or rice for blind baking.
- Bake for 8 minutes with the weights in place (Initial Bake).
- Carefully remove the weights and the parchment/foil. Return the crust to the oven and bake for an additional 4–7 minutes, or until the edges are lightly golden brown and toasted (Final Bake).
- Remove the baked crust from the oven and let it cool completely on a wire rack before adding any filling.