Fed up with crustless keto and carnivore pies? Say no more! If you’re tired of your pies feeling a little, well, naked, then you’re in for a treat. In this post, we’re diving into the world of Baked Carnivore Pie Crust—a deliciously crispy, easy-to-make base that’s perfect for all your low-carb pie creations.
This recipe is ridiculously simple: just three ingredients and a few minutes of your time. With finely crushed pork rinds, melted grass-fed butter, and a pastured egg, you’ll be pressing your way to pie crust perfection in no time. Prebake it to golden-brown goodness, and you’ve got a sturdy, flavorful foundation ready to support your favorite toppings.
But wait, there’s more! If you’re a fan of no-bake treats, don’t fret—I also have a No-Bake Carnivore Pie Crust recipe that’s perfect for savory keto and carnivore cheesecakes (or sweet ones if you use unsalted pork rinds). However, today’s star is this baked version, ideal for any pie or low-carb quiche you can dream up. It’s thin, crispy, and absolutely perfect for creamy fillings, like my mouth-watering Quiche Lorraine—as you can see in the photos.
So, if you’re ready to elevate your keto and carnivore game, this Baked Carnivore Pie Crust is your new best friend. Let’s get baking!
FAQ: Baked Carnivore Pie Crust Edition
Got questions about my fabulous Baked Carnivore Pie Crust? Whether you’re curious about ingredient swaps, storage tips, or just how sturdy this crust really is, I’ve got you covered. Dive into the hilariously helpful (or not!) FAQ section where I tackle the serious, the silly, and everything in between.
Can I use any type of pork rinds for this recipe?
Depends. Flavored pork rinds can contain nasties like food additives, so make sure to read the label properly and avoid all unpronounceable ingredients. Moreover, if you (or your guests) follow a strict carnivore diet, spices might be off your plate. You choose.
What if I don’t have grass-fed butter?
No problem! Regular butter will do the trick and is a billion times better than any plant-based (read: factory-based) butter imitation. But if you’re after the cleanest and most nutritious food, grass-fed is the way to go.
Can I make this crust ahead of time?
Yes, you can! Prebake the crust, let it cool, and store it in the fridge for up to three days. Just add your fillings and bake when you’re ready to serve.
Help! My crust fell apart when I tried to slice the pie. What did I do wrong?
Oh no! It sounds like the crust might have been underbaked, or the mixture wasn’t pressed firmly enough into the pan. Make sure to press the mixture tightly into the pie pan and prebake until it’s golden brown.
Can I use this crust for sweet pies?
If you use unsalted pork rinds, definitely yes. Nobody will notice that the crust is made of pork rinds, so there is no danger that your dessert will turn out pork-flavored. On the other hand, I bet some carnivores don’t mind pork-flavored desserts!
Is this crust gluten-free?
You bet! With pork rinds, butter, and an egg, there’s not a speck of gluten in sight. It’s perfect for those avoiding gluten and grains.
How do I know when the crust is done prebaking?
The crust should be lovely golden brown. If it’s still pale, give it a few more minutes in the oven. Your nose will also give you a hint with that delicious, buttery aroma wafting through the kitchen.
Can I dance on this pie crust?
While I love the enthusiasm, this crust is not built to withstand dance moves. It’s designed to hold your favorite fillings, not your best moonwalk.
Can I use this crust to patch a hole in my wall?
I admire your creativity, but this crust is best left in the kitchen. For home repairs, I suggest visiting your local hardware store instead.
Enjoy your baking adventure with this easy, crispy, and utterly fabulous Baked Carnivore Pie Crust!
Step-by-Step Instructions: Baked Carnivore Pie Crust
In a bowl, combine 2 1/4 cups (530 ml) of finely crushed pork rinds…
…1/4 cup (60 ml) of melted grass-fed butter…
…and 1 pastured egg.
Stir it all together with a spoon until it’s a well-behaved, homogenous mixture.
Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan.
Think of it as giving your pie pan a crunchy, porky blanket.
Prebake the crust for 10—12 minutes at 350°F (175°C)…
…or until it’s golden brown and smells like buttery heaven!
Add your favorite toppings (this is going to be Quiche Lorraine without bacon) and bake for as long as your heart (or recipe) desires. First, some grated cheese.
And then a mixture of heavy cream, eggs, and a pinch of unrefined sea salt. Let’s keep things simple—and delicious!
Voilà! Your pie is ready to dazzle.
Enjoy your culinary masterpiece and bask in the glory of your crispy creation!
How I Came Up with This Baked Carnivore Pie Crust
After creating my popular No-Bake Carnivore Pie Crust my next mission was clear: develop a baked version using the ever-versatile crushed pork rinds. But alas, life had other plans, and weeks turned into months as I found myself tangled in a web of other recipes and distractions.
This week, however, destiny (and my craving for a crispy pie crust) finally intervened. I rolled up my sleeves, determined to conquer the baked carnivore pie crust. Armed with crushed pork rinds and melted butter, I decided to add an egg for extra binding power—because nobody wants a pie crust that crumbles under pressure.
With a bit of guestimation and some kitchen math, I dove into the experiment, snapping progress photos like a paparazzo at a celebrity wedding. After all, if my first attempt turned out to be pure genius, it needed to be immortalized for my blog!
As the crust prebaked, I found myself glued to the oven door, peeking in like a kid waiting for Santa. Would the crust majestically hold its shape, or would it sadly slide down the edges of the pie pan? To my delight, it stood tall and proud, emerging as the crispiest, tastiest, most awesome carnivore pie crust ever!
However, in my initial excitement, I had only used 2 cups (470 ml) of pork rinds, resulting in a crust that was just a tad too thin and maybe a tad too buttery, too. A quick adjustment to 2 1/4 cups (530 ml) later, and I had achieved pie crust perfection. Now, I’m totally satisfied with this recipe and plan to make it over and over again with my favorite carnivore toppings.
Here’s the recipe for you to enjoy:
Baked Carnivore Pie Crust
Fed up with crustless keto and carnivore pies? Say no more! If you’re tired of your pies feeling a little, well, naked, then you’re in for a treat. In this post, we’re diving into the world of Baked Carnivore Pie Crust—a deliciously crispy, easy-to-make base that’s perfect for all your low-carb pie creations.
This recipe is ridiculously simple: just three ingredients and a few minutes of your time. With finely crushed pork rinds, melted grass-fed butter, and a pastured egg, you’ll be pressing your way to pie crust perfection in no time. Prebake it to golden-brown goodness, and you’ve got a sturdy, flavorful foundation ready to support your favorite toppings.
But wait, there’s more! If you’re a fan of no-bake treats, don’t fret—I also have a No-Bake Carnivore Pie Crust recipe that's perfect for savory keto and carnivore cheesecakes (or sweet ones if you use unsalted pork rinds). However, today's star is this baked version, ideal for any pie or low-carb quiche you can dream up. It's thin, crispy, and absolutely perfect for creamy fillings, like my mouth-watering Quiche Lorraine—as you can see in the photos.
So, if you’re ready to elevate your keto and carnivore game, this Baked Carnivore Pie Crust is your new best friend. Let’s get baking!
Ingredients
- 2 1/4 cups = 530 ml finely crushed pork rinds
- 1/4 cup = 60 ml melted grass-fed butter
- 1 pastured egg
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the crushed pork rinds, melted butter, and the egg together with a spoon until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan.
- Prebake the crust for 10—12 minutes or until it's golden brown.
- Add your favorite toppings and bake as long as needed.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
EPIC Pink Himalayan Salt Pork Rinds, Keto Consumer Friendly, 4Ct Box 2.5oz bags (Pack of 4)
Tips for Variations: Filling Ideas
In this section, I’ve got mouth-watering filling ideas for both keto and carnivore enthusiasts. Whether you’re craving cheesy, veggie-packed goodness or a hearty, meat-loaded masterpiece, these tips will help you create the perfect pie to suit your taste buds. Get ready to experiment and enjoy endless delicious possibilities!
Keto Filling Tips
1. Cheesy Spinach and Mushroom: Sauté 2 cups (470 ml) fresh spinach and 2 cups (470 ml) chopped mushrooms with 2 crushed garlic cloves and chopped 1/2 yellow onion, then mix with 8 oz (230 g) cream cheese and 1—2 cups (240—470 ml) shredded mozzarella. Pour into the crust and bake until bubbly and golden.
2. Broccoli and Cheddar: Steam 2 cups (470 ml) broccoli florets and mix with 2 cups (470 ml) shredded cheddar cheese, 2 eggs, and 1/2 cup (120 ml) of heavy cream. Pour into the crust and bake until the cheese is melted and bubbly.
3. Bacon and Avocado: Yes, you can fry avocado, it turns out delicious! (That said, be sure to check my delicious avocado fries recipe!) Cook 16 slices of bacon until crispy. Chop or crumble into tiny pieces. Combine with 2 cubed avocados and 2 cups (470 ml) of shredded cheese of your choice. Pour into the crust and bake until the cheese is melted and delicious.
4. Chicken Alfredo: Mix 2 cups (470 ml) cooked, shredded chicken with homemade Alfredo sauce. Pour into the crust, sprinkle ample freshly grated Parmesan cheese on top, and bake until heated through and slightly browned on top.
5. Pepperoni Pizza-Style: Layer slices of pepperoni with homemade marinara sauce and shredded mozzarella, making sure the top layer is pepperoni. Pour into the crust and bake until the cheese is melted and the pepperoni is crispy.
Carnivore Filling Tips
1. Meat Lover’s Delight: Combine 1 cup (240 ml) cooked and crumbled ground beef, 1/2 cup (120 ml) cooked and crumbled sausage, and 1/4 cup (60 ml) cooked and crumbled bacon. Transfer into the crust. Pour in a mixture of 3 eggs and 1 1/4 cup (300 ml) heavy cream. Bake until the filling is set, about 30 minutes.
2. Steak and Cheese: Thinly slice steak and cook it to your liking. Layer the steak slices with shredded cheese in the crust and bake until the cheese is melted and bubbly.
3. Egg and Sausage: Cook sausage until it’s crumbly and done. Mix with 4 eggs and 1 1/2 cups (360 ml) heavy cream and pour into the crust. Bake until the filling is set and the top is slightly browned.
4. Four-Cheese: Layer a total of 3 cups (700 ml) of your favorite cheeses, such as mozzarella, cheddar, blue cheese, Swiss cheese, Monterey Jack, provolone, Parmesan, or feta on the prebaked pie crust. Pour over a mixture of 3 beaten eggs and 1 cup (240 ml) heavy cream. Bake until the filling is set and the top is golden brown.
5. Pork Belly and Cheddar: Cook 8 oz (230 g) pork belly until crispy and chop it into pieces. Mix with 2 cups (470 ml) shredded cheddar cheese and pour into the crust. Bake until the cheese is melted and the pork belly is sizzling.
Don’t forget to check out my other pie recipes for filling ideas. And let me know in the comments which filling you made!
General Prattling
This week has been crazy busy! I’ve basically turned into a tallow-making machine, transforming 100kg (220 lbs) of the finest beef fat into high-quality tallow. It’s all handwork, requiring the strength of a superhero and the resilience of a marathon runner. Thankfully, I’m almost done, and now dozens of tallow jars are eagerly awaiting their new homes.
On top of that, my Finnish online store has been buzzing with activity. Orders have been flooding in, and I’ve been packing them up myself—because in this one-woman show, I do it all!
But amidst the chaos, I found some time to bake a cute heart-shaped keto cookie cake for Valentine’s Day. Filled with chocolatey mascarpone mousse and fresh raspberries, it’s a treat that even the pickiest palates and non-keto folks will love—guaranteed!
Thank you for another delicious recipe.
PS. The meat variations also look delicious, just like the cake.
Thank you for the kind comment. I hope you have a chance to try out this pie crust with a delicious filling.