This Paleo pie crust is perfect for your holiday baking needs! It is quick and easy to make in a food processor. It has the flavor and texture of a classic pie crust, but it is made with wholesome ingredients. Great for Thanksgiving, Christmas, holidays and birthdays!

Paleo pie crust.

Why You’ll Love This Recipe

  • This Paleo pie crust is mixed entirely in a food processor.
  • This recipe requires only 6 ingredients.
  • It is versatile.
  • I love this pie crust for Sweet Potato Pie and this Healthy Pumpkin Pie!
  • The pie crust is hearty enough to hold up to gooey fillings.
  • Great for sweet pies and savory pies. For savory, omit coconut sugar and maple syrup.
  • It is flaky and buttery.
  • This recipe is Paleo, grain free, gluten free, and refined sugar free.
  • Check out this Gluten Free Pie Crust Recipe for another holiday favorite!

Ingredients & Substitutions

These are the main ingredients and substitutions for Paleo pie crust recipe. Scroll down to the recipe card for full ingredients list and instructions.

Use blanched almond flour. Blanched almond flour is made from almonds with their skins removed. It is very fine and perfect for pie crust.

Tapioca flour helps balance out the almond flour. In addition, it provides elasticity and substance. Direct substitutes include arrowroot powder and cornstarch.

One egg helps bind everything together. An egg replacement will not work here.

A little maple syrup adds subtle sweetness. Feel free to use honey. For savory pies such as chicken pot pie, omit.

Use cold butter right from the fridge. Cut into small cubes before adding to food processor. I do not recommend ghee or coconut oil.

A little coconut sugar adds sweetness. Omit for savory pies.

Almond flour, syrup and egg.

Taste & Texture

This Paleo pie crust is buttery! It tastes like classic pie crust. It is not overly sweet. For savory pies, omit the maple syrup and coconut sugar.

The texture is flaky. This pie crust is the perfect thickness. It adds substance and holds up well to gooey fillings, such as apple pie.

How To Make

Step 1

Chop cold grass fed butter into small ½ inch cubes.  Add all ingredients to a food processor.  Pulse until crumbly. The mixture should stick together when pressed between two fingers.

Butter, egg, flour in food processor.
Dough in food processor.

Step 2

Form dough into a large ball.  Place cling wrap around dough and refrigerate at least 2 hours, up to overnight.

Ball of pie dough.
Wrapped paleo pie crust.

Step 3

When ready to bake pie, unwrap dough.  Sprinkle a little extra tapioca flour on the dough and some on a piece of parchment paper. Sprinkle rolling pin with tapioca flour.

Pie dough and rolling pin.

Step 4

Carefully roll out the dough.  The crust will be about 10 inches in diameter.  If it breaks, simply mend it back together with your hands.

Rolled out pie crust.

Step 5

Once rolled out, place pie dish upside down on top of crust.  Invert pie dish so that the crust lands in the pie plate. Remove piece of parchment paper on top.

Overturned pie plate.
Pie crust with parchment paper.

Step 6

Smooth any cracks with your hands.  Crimp the edges of the pie crust.

Raw pie crust.

Step 7

Lastly, either Paleo pie crust fill with filling (apple, pumpkin) and bake or follow desired recipe.

Expert Tips & Tricks

Measure all ingredients carefully.

Follow step by step photos above for reference.

Use blanched almond flour. I do not recommend making homemade almond flour. It needs to be high quality in this case.

Use cold butter right from the fridge. This creates the crumbly dough. Additionally, little bits of butter create an extra flaky crust. Do not use softened or melted butter.

The Paleo pie crust dough will be crumbly. Pinch some together between two fingers. It should stick together.

Chill for at least 2 hours. If chilling overnight, allow the dough to warm up for about 15 to 20 minutes at room temperature before rolling.

This dough is very slightly sticky. Use tapioca flour to coat rolling pin, parchment paper and dough before rolling out.

Although this crust sometimes breaks, repair with fingers. It will not taste overworked.

How to Serve & Store

Serve Paleo pie crust once filled and baked.

This crust works well with pecan pie, pumpkin pie, apple pie, quiche and chicken pot pie.

If making ahead of time, chill dough for up to 24 hours.

I have not tried freezing the dough.

Serve alongside some Paleo Cookies!

Plain paleo pie crust.

Frequently Asked Questions

Is butter or shortening better for pie crust?

I much prefer working with butter. It adds the classic buttery flavor!

Is it gluten free?

Yes, this pie crust is gluten free.

What can I fill it with?

Fill it with apple pie filling, pumpkin pie filling, or pecan pie filling. This recipe also works with savory ingredients.

What if the dough tears?

If the dough rips, repair with hands. It repairs very easily.

You May Also Like

If you make this flaky Paleo pie crust recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Sweet Addison's cookies
Paleo pie crust.
At a Glance:
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes

Get the Recipe: Paleo Pie Crust

This Paleo pie crust is buttery, flaky and delicious! It is mixed in a food processor. This pie crust is great for sweet pies and savory dishes. Perfect for Thanksgiving, Christmas, birthdays and holidays!
5 from 1 vote
Print Recipe Pin Recipe Save Recipe

Ingredients

1 pie crust

Instructions 

  • Chop cold grass fed butter into small ½ inch cubes.  Add all ingredients to a food processor.  Pulse until crumbly. Mixture should stick together when pressed between two fingers.
  • Form dough into a large ball.  Place cling wrap around dough and refrigerate at least 2 hours, up to overnight.
  • When ready to bake pie, unwrap dough.  Sprinkle a little extra tapioca flour on the dough and some on a piece of parchment paper. Sprinkle rolling pin with tapioca flour.
  • Carefully roll out the dough.  The crust will be about 10 inches in diameter.  If it breaks, simply mend it back together with your hands.
  • Once rolled out, place pie dish upside down on top of crust.  Invert pie dish so that the crust lands in the pie plate. Remove piece of parchment paper on top.
  • Smooth any cracks with your hands.  Crimp the edges of the pie crust as seen in the above photos.
  • Lastly, either fill with filling (apple, pumpkin) and bake or follow desired recipe.

Notes

  • Follow step by step photos in the blog post for reference.
  • Use blanched almond flour.  This is made from almonds without their skins on.
  • Tapioca flour and cornstarch are interchangeable.  For another Paleo substitute, use arrowroot powder.
  • The cold butter is key.  Do not use softened or melted butter.
  • The dough will be a little crumbly at first.  Chilling the dough helps it come together.
  • Be careful rolling out the dough.  Use enough tapioca flour on the dough and rolling pin to prevent sticking.
  • This pie crust holds up pretty well, but may crack when rolling.  Simply mend back together with your hands.
  • Once inverted into the pie dish, make your pie recipe.
  • The nutrition facts are for the entire pie crust.
Calories: 1945kcal, Carbohydrates: 145g, Protein: 27g, Fat: 150g, Saturated Fat: 63g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 25g, Trans Fat: 4g, Cholesterol: 326mg, Sodium: 771mg, Potassium: 127mg, Fiber: 12g, Sugar: 19g, Vitamin A: 2955IU, Calcium: 297mg, Iron: 6mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

Love this easy Paleo pie crust recipe? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!