Enough for two single-crust pies or one double-crust pie, this recipe can easily accommodate both sweet and savory fillings as well as hand pies and tarts. Try it with our Keto-Friendly Pumpkin Pie.
Whisk together the keto wheat flour and salt.
Dice the butter into small cubes, or cut it into pats. Work it into the flour until the mixture resembles bread crumbs; it should be mostly uniform.
Add the ice water, tossing until the dough starts to clump together.
Dump the crumbly mixture onto a work surface and pat it together into a rough disk. Fold one side of the dough over the other the best you can; it may break or crumble, which is OK. Repeat the patting and folding several times until the dough holds together.
Knead the dough three to four times. If it starts to stick to the work surface, stop kneading; there should still be some dry bits on the outside.
Gather the dough into a ball and divide it in half. Gently pat/shape each half into a rough disk and wrap the disks in plastic. Refrigerate the dough for at least 30 minutes before rolling.
Use as directed in your favorite keto-friendly pie recipe. Note that the pastry browns readily, so covering exposed crust with foil or a pie shield 15 to 20 minutes into baking is a good idea.
The dough will keep well in the refrigerator for up to 24 hours. For longer storage, wrap the dough in plastic then aluminum foil, and freeze for up to 2 months. Defrost frozen dough in the refrigerator overnight before using.
