Baked low-carb gluten-free pie crust made with ReWild CoreBake

Low-Carb Keto Pie Crust (Gluten-Free)

Name: Low-Carb Keto Pie Crust (Gluten-Free)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 slices
Cuisine: Low-Carb Baking
Ingredients: CoreBake flour blend; Ingredients listed on the recipe page

This pie crust recipe is made with a small number of staple ingredients, the dough comes together easily and rolls out smoothly. Once baked, it holds its shape well while remaining tender enough to slice cleanly. Suitable for both sweet and savoury pies, it works as a practical base for everyday baking as well as special occasions.

Prep Time

Cook Time

Servings

Difficulty

10 mins + 15 mins rest

35 mins

8 slices

Medium

Prep Time

10 mins + 15 mins rest

Cook Time

35 mins

Servings

8 slices

Difficulty

Medium

Low-Carb Low-sugar Keto Friendly

Baked low-carb gluten-free pie crust made with ReWild CoreBake with a slice

Baked low-carb gluten-free pie crust made with ReWild CoreBake in a pie dish

Gluten-free low-carb pie crust baked with ReWild CoreBake flour blend

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

PRINT RECIPE

Ingredients

90g Core Bake
100 g cold butter
1 tsp fine salt for savoury pie OR 3 tbsp sweetener for sweet pie
2 large eggs
2 tsp apple cider vinegar
6-7 tbsp cold water
For the egg wash: 1 egg - 1 tbsp water

Nutritional Fact

Nutritional values without filling (total)*

Energy (Kcal): 1008
Fat: 91.5 g
Protein: 13.6 g
Carbohydrates: 4.4 g; of which sugars: 0.6 g
Fibre: 77.3 g**

Nutritional values per slice without filling*

Energy (Kcal): 126 Kcal
Fat: 11.4 g
Protein: 1.7 g
Carbohydrates: 0.6 g; of which sugars: 0.1 g
Fibre: 9.7 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

VISUAL GUIDE ⬇️
Preheat the oven to 180°C (350°F).
Mix the Core Bake with the butter and salt (or sweetener) until coarse crumbs form.
Add the eggs and vinegar and mix.
Add water, 1 tbsp at a time, until the dough holds together when pressed.
Let the dough rest for 15 minutes.
Roll to ½ cm (⅕ inch) thickness, around 28 cm diameter, place it in a 20 cm pie dish, press gently into the corners, trim the edges, and pierce lightly with a fork.
Blind bake by lining parchment paper on the pie, fill with weights (such as beans) and bake for 15 minutes.
Remove the weights, brush a thin layer of egg wash over the base and sides, and bake for 30-35 more minutes until dry and lightly golden.
Add any filling of choice after blind baking.