Easy Paleo Pie Crust
This easy paleo pie crust is made with simple ingredients like almond flour and tapioca starch, and it works perfectly for sweet or savory pies. It’s gluten-free, grain-free, and freezer-friendly — making it your new go-to for holiday baking or Sunday meal prep.
Equipment
Ingredients
- 1 cup almond flour
- 2/3 cup tapioca flour
- 2 tbsp coconut flour
- 1/2 cup grass-fed butter , cold
- 1 tbsp honey (for sweet pies) (1 tsp for savory pies)
- 1/2 tsp sea salt
- 1 large egg
Instructions
- First, make sure the butter is cold and straight from the fridge. Don't let it soften before you make the dough. Cube the butter using a sharp knife, then in the bowl of a food processor, add all of the ingredients, then pulse until a dough forms.
- You can use a rubber spatula to scrape the dough out and place it onto a piece of plastic wrap that is laying flat on the counter. Gently form the dough into a ball, then wrap the plastic tightly around the dough. Let the ball of dough chill in the fridge for at least 20 minutes, preferably an hour.If you let the dough sit overnight in the fridge until you're ready to use it, then you can just set it on the counter to soften up for about 10 minutes before it goes into the pie pan.
- To get the dough into your pie dish, you can roll it out between two pieces of parchment paper and flip it into the pie dish, just like you would a traditional pie. But I personally like to press the dough into the pie dish because it can easily break doing it the other way.
- So spray the dish with non-stick oil, or spread butter into the bottom of the dish. Place the dough ball in the middle of the pan, then use your fingers to press the crust evenly onto the dish with a piece of parchment paper so that your fingers don't stick. (shown in a photo above)
- Once the crust is flat on the bottom and evenly distributed up onto the sides, pierce the bottom with a fork. Then bake at 375 degrees F for 15 minutes for a fully cooked crust. Only cook it for 6-8 minutes if you are par baking. You will still be able to add your pie filling and cook that without browning the edges too much. When you add the pie filling later, you can use a foil tent to prevent burning the edges.
Notes
Recipe Notes
- If you want to make this pie crust dairy-free, you can substitute with coconut oil, and it will work well. Just know that it won't be quite as flaky and it may break more easily.
- Keep your ingredients cold — that’s the secret to a flaky texture. The butter needs to be right out of the fridge. And if you use coconut oil instead, make sure you put it in the fridge for a few minutes so that it solidifies before using it.
- Don’t overmix the dough; stop once it comes together. It can be easy to overmix when using a food processor, so pay attention.
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