Paleo Pie Crust Recipe

no grains, no dairy, no egg

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Easy Paleo pie crust made with almond flour, arrowroot powder and NO egg. Crisp, rich, and tasty! www.healthnutnation.com

 
I think we all agree that pie crusts must be tender, flaky, and never soggy. This can be a tall order to fill when you’re not using traditional ingredients like flour, and recipes that have withstood the test of time. When I first started developing a Paleo pie crust recipe, I got it exactly right. It was perfect! However, when I tried, and tried, and tried to replicate it, I failed. I finally put it away for awhile and tried out other people’s recipes. The problem was that just about everybody puts egg in their Paleo pie crust recipes, and I have found that eggs make pie crusts (made with almond flour) tough. They’re bendable (vs. flaky) after they’ve been cooked, and well, they’re just not up to snuff. 

Recently I saw another recipe online for a grain free pie crust that was almost exactly the same as the recipe that I’d come up with, but, again, it called for an egg. It got me in a huff ( I loathe bad recipes- wasted time and ingredients is a pet peeve of mine) so I got my old recipe creation out once again, tried it with my Home Rendered Lard, and voila, the perfect Paleo Pie Crust recipe came to life!

Now, if you’re still nervous about using lard, or just don’t have it on hand, then feel free to substitute Palm Shortening (resource here), coconut oil, or possibly (I haven’t tried it) butter.

The other thing that I love about this Paleo pie crust recipe is that you don’t have to pre-bake it. Making pecan pie? Simply press in the pie crust, fill, and bake. Making a lemon chiffon pie? Pre-bake the crust, fill and serve. It’s that easy! If you’re looking to make a pie that has a top crust such as apple, or strawberry rhubarb, then you’ll need to double the recipe and go for more of a lattice, or cut-outs laid together on top, as this crust can be rolled out, but not trusted to stay together upon transfer.

Easy Paleo pie crust recipe made with almond flour and NO eggs. www.healthnutnation.com

 
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Press in, flute the edges, and either fill or bake. It’s SO easy!

 

Paleo pecan pie in a Paleo crust. www.healthnutnation.com
Here is my Paleo pie crust filled with pecan pie (recipe to come!).

 

5 from 1 reviews
Paleo Pie Crust
 
Prep time
Cook time
Total time
 
Tender, flaky, and complimentary. My Paleo pie crust made with almond flour, is the perfect vessel for any pie filling.
Author:
Recipe type: Paleo
Cuisine: dessert
Serves: 1
Ingredients
Instructions
  1. In a food processor, combine almond flour, arrowroot and salt. Pulse to combine.
  2. Add lard/fat of choice, pulsing between cubes.
  3. Add maple syrup and stevia and pulse to combine
  4. Finally, add ice water, 1 Tbsp. at a time, until the dough just barely starts to come together. (Be careful not to over-process. It's okay to stop when it's crumbly and pull together by hand.)
  5. Press into a 9" pie plate and refrigerate while oven preheats to 325° F.
  6. Bake for 20-30 minutes, or until just barely golden brown.
  7. Alternately, fill and bake, using a pie crust shield so edges don't burn.
 

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Comments

  1. Someone said that Spectrum All-Vegetable Shortening was the most suitable shortening for pie crust! So i think it will suitable for your paleo pie crust since it’s certified organic – so, it’s also good for your health.

  2. Just wanted to send you a big THANK YOU, for this recipe. I used it to make butter tarts. It divided perfectly into 12 tart sized balls which I pressed into muffin tins. I used butter and cooked it with the filling inside. It turned out light and flaky. By far the best grain free crust I have tried!!!

  3. Alison,
    Could this dough be made in advance and refrigerate/freeze. If so, how long? Also, out of the 4 fats you recommend, is there one you like better than the other due to flavor, texture, etc.? Thank you.

    • Yes, this can be made in advance and will store in the freezer (for 3 months) and the fridge for about a week. I find palm shortening to be the easiest to work with and lard to have the best flavor.

  4. Could I use potato starch in place of arrowroot?

  5. would this hold up as a hand pie? I’m really wanting to make pasties, but they’re pretty hearty and I’d hate for it to fall apart 🙁

  6. dale ann says:

    Can cornstarch be used in your recipe in place of the arrowroot power? Thank you

  7. If I can’t find the arrow root powder what can I substitute it with? For this crust and the pizza crust.

  8. Dawna Austin says:

    Can we substitute coconut sugar for the stevia? If so, how much?

    • Dawna- If you don’t want to use stevia, I’d recommend just leaving it out and using honey in place of maple syrup (which is sweeter). I’ve tried using coconut sugar in this recipe and haven’t liked the results. The granule size of coconut sugar tends to be quite large, and doesn’t tend to melt into the rest of the ingredients, but stay larger and leave a bit of a crunch. It’s not bad, it’s just not what I was going for. Hope that helps!

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