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Low Carb Diabetic Pie Crust Recipe

By Jedha: Nutritionist (MNutr) 12 Comments

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For our subscribers and members celebrating Thanksgiving shortly, pie is a frequent addition to the menu. Whether you're attending an event elsewhere or hosting a celebration yourself, try our sugar-free low carb diabetic pie crust recipe.

It will make the perfect base to fill with all your favorite pie toppings (pecan, pumpkin, blueberry, lemon cream, key lime, coconut cream pie, cream chocolate pie etc).

It's a super easy recipe to make – put in the food processor, then assemble the crust – no laborious rolling of dough required!

Best of all, this recipe fits perfectly into your diabetic lifestyle and can be used on any celebration, without feeling like you're missing out because you have diabetes. 

And hey, with this recipe, you can even pie to your regular menu – after all, it is a diabetes-friendly dessert. In any case, you'll love it!

NOTE: If you want an update on pie fillings we'll be sharing, click here to subscribe and we'll notify you via email.

The perfect diabetic pie crust for all your SWEET pies!

Let's talk “normal” pie for a sec…

Admittedly, you'll have to be careful with pie, at least “normal” pie that is. Because a regular pie crust is packed with carbs, often the refined type of carbs, too – white flour and sugar!

For instance, a pie crust made with graham cracker racks up around 19 to 20 grams of carbs per slice before adding any filling. Other wheat flour pie crusts can range anywhere starting from 10 grams per slice upwards. And these crusts often contain little, to no dietary fiber, which doesn't lower the net carb count by much, if any.

And then you'd need to be super careful selecting your filling. For instance, a pie filled with apple, is not going to leave your blood sugar levels happy.

Yes, sorry to say, apple pie is not a diabetes friendly option. In fact, an apple pie often ranks up a whopping 30 to 60 grams of carbs per slice – ouch!

But, there are still plenty of options you can have. And we always say: focus on what you CAN have, not what you can't – it makes for a healthier, happier life. 😉

That's where our low carb pie crust comes into play: 9 grams total carbs, 6 grams fiber, ranking in at just 3 grams carbs per slice.

As long as you pick your fillings carefully, you'll find you can enjoy life more (including pie!) while regulating blood sugar and A1c at the same time.

Making a Low Carb Pie

Our pie crust recipe uses a combination of low carb flours: coconut flour and almond flour, which means it is also a gluten-free pie crust.

If you have a nut allergy, you could potentially try ground flaxseed meal as a substitute. But just be warned, we haven't tested it with ground flaxseed meal, so we can't guarantee it will work.

This pie crust was baked in a 10-inch pie plate (26 cm) but will work equally well in a 9-inch pie plate. It can even be split into portions for smaller pies. Simply follow the same process and you'll get a similar outcome. This crust is best cooked with parchment paper, then remove it after pre-baking.

And, since the crust is pre-baked, you can then use it to make a no-bake pie, as it doesn't need additional baking.

Our preferred sugar substitute is liquid stevia extract. Other suitable options include monk fruit, tagatose, erythritol, xylitol or a blend of those.

Diabetic Pie Crust Cooking Class

To show you how easy this pie is to make, watch the below cooking class.

While you're here, CLICK HERE to subscribe to our new YouTube channel – we'll have more videos coming soon!

This sweet diabetic pie crust is one of the recipes in our Low Carb Breads Masterclass – a class containing over 30 recipes and cooking classes including breads, buns, crackers, pastries and more.

Low Carb Diabetic Pie Crust Recipe

Low Carb Diabetic Pie Crust Recipe
A slightly sweet, perfectly flavored and textured low carb diabetic crust suitable for any sweet pie filling - pecan, pumpkin, blueberry, lemon cream, key lime etc.
Votes: 6
Rating: 3.17
You:
Rate this recipe!
PRINT RECIPE:
Print Recipe
Total Carbs:9gNet Carbs:3g
Fiber:6gCalories:199kcal
Prep Time 15 minutes
Cook Time 15-25 minutes
Servings
Ingredients
  • 3.5 oz almond flour - equiv. approx. 1 cup
  • 2.7 oz coconut flour - equiv. approx. 1/2 cup
  • 4 egg
  • 1/4 cup olive oil - equiv. 4 Tbsp
  • 1/4 teaspoon salt
  • 10-15 drops liquid stevia extract - if you like it sweeter, add a few more drops
  • Parchment (baking) paper
Total Carbs:9gNet Carbs:3g
Fiber:6gCalories:199kcal
Prep Time 15 minutes
Cook Time 15-25 minutes
Servings
Ingredients
  • 3.5 oz almond flour - equiv. approx. 1 cup
  • 2.7 oz coconut flour - equiv. approx. 1/2 cup
  • 4 egg
  • 1/4 cup olive oil - equiv. 4 Tbsp
  • 1/4 teaspoon salt
  • 10-15 drops liquid stevia extract - if you like it sweeter, add a few more drops
  • Parchment (baking) paper
Votes: 6
Rating: 3.17
You:
Rate this recipe!
PRINT RECIPE:
Print Recipe
Instructions
  1. Preheat oven to 350°F/ 175°C.
  2. Place all the ingredients into a food processor (using a mixer element) and blend for 1-2 minutes to combine.When it first starts to blend it will look like quite a runny mixture. But as the flours absorb the liquid, they will swell and the dough will slowly begin to thicken.If the mixture sticks to the sides of the processor, remove the lid and use a spatula to scrape down the edges. Once it’s well combined, you should have a thick, sticky dough.
  3. Line a 10-inch (26 cm) pie dish with parchment paper.
  4. Remove the sticky dough from the food processor and place into the pie dish.
  5. Moisten your fingers with water so they don't stick to the dough; then use the palm of your hand and flat of your fingers to flatten it out evenly across the bottom of the dish and up the edges. It is a bit of a fiddly process so just take your time and work the dough mixture evenly across the dish. When you’re satisfied the base is fairly even, use a fork to intermittently poke the bottom of the crust.
  6. Place the pie crust in the oven on the middle shelf for 25 minutes, until the edges begin to brown.
  7. Remove from the oven and allow to cool before removing the parchment paper.
  8. Your crust is now ready to add your pie filling.
Recipe Notes

STORAGE

Fridge: This pie crust will keep for up to 7 days in the fridge, so you can make ahead and store in the fridge for a few days if necessary.

Freezer: Can be frozen for up to 3 months.

COLD PIE FILLINGS

You will not need to recook the crust. Simply add your fillings and you're good to go.

HOT PIE FILLINGS

If you have a pie filling that requires the pie crust to be cooked again, reduce the precooking time by 10 minutes, then you can safely bake it again for an additional 30 minutes or so if necessary.

 

Nutrition Facts
Low Carb Diabetic Pie Crust Recipe
Amount Per Serving
Calories 199 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 106mg 35%
Sodium 109mg 5%
Potassium 119mg 3%
Total Carbohydrates 9g 3%
Dietary Fiber 6g 24%
Sugars 2g
Protein 8g 16%
Vitamin A 3%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Course Breads
Cuisine American
Print
Print Recipe

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Low Carb Diabetic Pie Crust - awesome for all your sweet pies!

NOTE: If you want to re-bake the pie crust, cook it for just 15 minutes so that you get a blond crust.

As you can see in the image below, one crust is blond and can be re-baked. The other is browned and perfect for a cold pie filling. Excuse the parchment paper – that should be removed before putting in your pie filling.

Dual Diabetic Pie Crusts
A blond crust cooked for 15 minutes is great for pies that need to be re-baked (eg: pumpkin). Whereas, the browned pie crust cooked for 25 minutes is perfect for cold pie fillings.

You can also do different “designs” around the edges of the pie crust. For instance, in the image below we just used a finger to make a pattern. You can use a fork, spoon or another gadget you have on hand to make an impression in the crust before baking it.

Diabetic Pie Crust Edging

Stay tuned… in a couple of days we'll share our Raspberry Cream Pie filling. With a whipped topping of sweet cream and a blissful berry filling. We use frozen raspberries but you could easily use fresh raspberries as well. Or any other frozen or fresh berry for that matter.

You could also use the exact same process to make it a blueberry pie or a strawberry pie topped with fresh strawberries and cream – YUM!

And, a couple of days after that, we may even be sharing a pumpkin pie recipe as well (our tests are still in the making so fingers crossed all goes well).

And in case you didn't know, all our recipes are tried and tested by us – they're low carb and 100% diabetic friendly, of course!

ENJOY. 🙂

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About Jedha: Nutritionist (MNutr)

As DMPs founder and leading nutritionist, Jedha is on a mission to empower the lives of people with type 2 diabetes and prediabetes by providing evidence-based nutrition and health education, along with practical tools to obtain better health. With a professional background in the health industry spanning more than 15 years, Jedha has authored hundreds of educational articles across print and online publications worldwide, has been published in the Journal of Nutrition & Intermediary Metabolism, and has helped transform the lives of thousands.

Reader Interactions

Comments

  1. Brewster says

    11/04/2017 at 8:21 am

    We just made a quiche, made the crust out of cauliflower it was awesome. We will try it again, less expensive than those flour’s too, never seen them up here in the Great White North. But then weren’t, looking for them either, we have some specialty stores, Whole Foods etc, that may carry them.

    Reply
    • Jedha says

      11/04/2017 at 3:33 pm

      Most grocery stores now carry flax, coconut and almond flour – Walmart, Kroger, Whole Foods etc.

      Reply
  2. Claudia says

    11/04/2017 at 10:18 am

    Glad to see this. Will try on quche. Only one question can stevia be left out. I have never added sugar to crust.

    Reply
    • Jedha says

      11/04/2017 at 3:23 pm

      Yes, the stevia can be left out.

      Reply
  3. Amber says

    11/04/2017 at 12:40 pm

    It would be nice if in the recipes that called for stevia that you would also list the equivalent sweetness in sugar, so people can easily convert the recipe to their favorite low carb sweetener. Also, listing the brand you used for the stevia would be helpful.

    Reply
    • Jedha says

      11/04/2017 at 3:24 pm

      Thanks for the suggestion Amber.

      Reply
  4. Linda Mecham says

    11/04/2017 at 7:52 pm

    Thank you so very much for the time and effort you put into each and every recipe! My son, 42 years old, developmentally delayed, and recently diagnosed Type 2, is eating healthier, (so are Mom and Dad!), and his most recent A1c was 5.7!!! When he was diagnosed his glucose level was 588. What an improvement! Love this site!

    Reply
    • Jedha says

      11/04/2017 at 9:08 pm

      That’s wonderful to hear about your son Linda – thanks for sharing! That’s why we do what we do and hearing news like this always makes our day. 🙂

      Reply
  5. sheila manning says

    12/21/2017 at 1:53 pm

    Can I use corn oil instead of olive oil if so would it be the same amount

    Reply
    • Jedha says

      12/21/2017 at 6:40 pm

      Any type of oil could potentially replace the olive oil in the same quantities.

      Reply
  6. Ann Marie says

    12/22/2017 at 8:59 am

    This sounds yummy. I have questions though – will the partially baked crust be sturdy enough to remove from the pan to remove the parchment? Should I remove the parchment before adding filling that requires further baking? If I leave the parchment to continue baking with a filling, again is the pie sturdy enough to remove from the pan without breaking in order to remove the parchment? Is it possible to make it without the parchment? Thanks!

    Reply
    • Jedha says

      12/23/2017 at 5:42 am

      Yes, the pastry is very sturdy. We remove the parchment before adding fillings. But for additional baking, you could potentially do it either way and it will hold up. I can lift the entire pies from plate to plate without breaking them, being careful of course, like any pie. I have not tried it without parchment so can’t make comment on that. Hope that helps!

      Reply

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