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Atkins Pie Crust Recipe

Atkins Atkins Pie Crust
Net Atkins Count ™
Prep Time: 10 Minutes
Cook Time: 70 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 1/3 cup 100% Stone Ground Whole Wheat Pastry Flour
  • 1/3 cup Whole Grain Soy Flour
  • 2 oz Vital Wheat Gluten
  • 3 tbsp Plain Wheat Germ
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter Stick
  • 1 tbsp Tap Water


  1. In a food processor, pulse flours, wheat gluten, germ, salt and butter until mixture resembles a coarse meal. Slowly add water and continue pulsing until the dough begins to come together. Turn onto a sheet of plastic wrap, form into a ball and cover with plastic. Flatten to a 7-inch disc and chill in the freezer for 15 minutes.
  2. Roll dough out between 2 sheets of plastic wrap to a 12-inch circle (if needed, sprinkle on 1/2 teaspoon wheat gluten flour per side to facilitate rolling). Remove the top sheet of plastic and invert onto a 9-inch pie plate. Center dough and press onto the bottom and sides of plate. Remove plastic, roll under the edges and crimp decoratively. Chill in the freezer for 15 minutes.
  3. Use unbaked crust as indicated in recipe of your choice. Or for a prebaked crust, preheat oven to 400° F. Prick the bottom and corners of the pie shell with a fork. Line the pie shell with foil, fill halfway with pie weights or dried beans and turn the foil over to cover the pastry edge. Bake for 16 minutes. Remove the foil and weights, cover loosely with foil and bake an additional 4 to 6 minutes or until golden. Cool on a rack for 20 minutes before using.
  4. Makes 8 servings. 

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.