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!
Ingredients
- 1 cup almond flour
- 1 cup tapioca flour
- 1 egg
- 1 tbsp maple syrup
- ½ cup cold grass fed butter, cut into cubes
- 1 tsp coconut sugar
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