Low-Carbohydrate Pie Crust

This easy-to-make crust is perfect for anyone looking to enjoy their favorite pies without the extra carbs. It’s light, flaky, and a great base for both sweet and savory fillings.

Start cooking ↓

TIME20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

5 ounces ground pecans 4 tablespoons unsalted butter, melted 5 teaspoons brown sugar substitute (such as Swerve®) ½ teaspoon vanilla extract

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a bowl, combine the pecans, butter, brown sugar substitute, vanilla extract, and cinnamon until everything is well mixed. Press this mixture firmly into the bottom and up the sides of an 8-inch pie pan. Pop it into the oven and bake for about 12 minutes, just until it turns a light golden color. Keep an eye on it so the pecans don’t get too dark. Once done, take it out and let it cool before adding your filling.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Chill the dough well before rolling to prevent it from sticking or breaking.
- Use parchment paper or a silicone mat to roll out the dough easily.
- Prick the crust with a fork before baking to avoid air bubbles.

Why you’ll love it

This crust is perfect for those looking to reduce their carb intake without sacrificing flavor or texture. It stays crisp and flaky, making it a great base for both sweet and savory pies. Plus, it uses simple ingredients that are easy to find.

Serving ideas

This crust pairs wonderfully with creamy fillings like pumpkin or chocolate mousse. It also works well with savory dishes such as quiches or vegetable pot pies. Add fresh herbs or a sprinkle of cheese on top for extra flavor.

Storage & leftovers

Store any unused dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. You can also freeze the dough for up to a month; thaw it overnight in the fridge before use. Baked crusts keep well in an airtight container at room temperature for a few days.