Paleo Pie Crust
It’s that time of year again and we all have pie on the brain. Last year I created the perfect gluten free and vegan pie dough recipe for you, but this year I knew I needed a Paleo Pie Crust. The recipe is a almond and coconut flour pie crust that is super flaky, shapeable and tastes amazing. You are going to love using this for all of your amazing pie recipes.
I reached out to all of you this month and asked what recipe you wanted for the holidays. I am here for all of you, so your comments and feedback are super important to me. I needed to know what you were all wanting for Thanksgiving dessert. I got Pumpkin Pie, Apple Pie, and Pecan Pie.
Paleo Pie Crust
I decided after making the Apple Crisp recipe that I was all for creating an Apple Pie, but I also knew I wanted it to be Paleo. Pecan is my favorite Thanksgiving dessert, so that was a no brainer. But first, I needed to create the Paleo Pie Crust as the perfect shell for these desserts.
Almond and Coconut Flour Pie Crust
Of course for all of my grain free and paleo recipes I use my Grain Free All Purpose Flour recipe. If you are planning to cook from my blog and are making grain free and paleo recipes then I recommend whipping up a batch of this. I promise you won’t regret it.
What ingredients are needed to make this Almond Flour Pie Crust Recipe?
- Grain Free All Purpose Flour
- Palm Shortening
- Coconut Oil
- Psyllium Husk Powder
- Egg
- Ice Water
- Salt
What is grain free all purpose flour?
I created this recipe in order to swap the gluten free flour in my recipes to grain free. It works great cup for cup. This blend allows the perfect ratios for baking delicious and fluffy recipes. It contains almond flour, coconut flour, tapioca starch (or arrowroot) and potato starch. You can get the recipe HERE.
What can I use instead of palm shortening or coconut oil?
You could use butter in place of these.
Can you replace flour with almond flour?
No, almond flour is a nut, not a grain. It needs a different ratio of liquid in order to succeed in recipes. Make sure to get the grain free all purpose flour recipe and use that in this almond flour pie crust recipe.
How do I make this Paleo Pie Crust?
First you will need my Grain Free All Purpose Flour. Once you have a batch of that then you will add all of the dry ingredients to the bowl and whisk them together.
Add the coconut oil, egg, ice water, and palm shortening. With a pastry cutter blend it all together well. Once its mostly blended you will knead it together with your hands. Wrap it tightly and let it sit in the fridge for at least 3 hours. You can let it sit overnight, or for up to 3 days.
To roll it out lay plastic wrap on your kitchen counter, enough to be able to roll out the pie dough. Put your dough disk down and put another sheet of plastic wrap on top and begin to roll it out. Roll from the middle out and if it starts to break then just use your hands to knead it back together. Remove the top layer of plastic wrap when the dough is completely rolled out.
When it’s time to transfer it to your pie dish you will peel the edge of the plastic wrap up and shimmy your hand under just a little to lift it a bit on each side and then slide your hand under completely to lift it from the countertop. Place it back down and set your pie dish on top upside down. Then in one quick motion hold the top of the pie dish with your left hand and slide your right hand under the plastic wrap and flip the pie dish to be right side up with the dough in it.
Remove the plastic wrap and shape the dough to your liking.
This recipe makes one pie crust. Double it for additional pies.
What does pricking the pie crust do?
This allows the steam to escape while cooking.
Almond and Coconut Flour Pie Crust
Don’t let the method of this intimidate you. It’s actually quite easy to make and 100% worth it. Your entire family is going to love this Paleo Pie Crust. Enjoy!
If you like this recipe then you will love my cookbook with over 100 gluten and dairy free budget friendly recipes that are easy to make.
Paleo Pie Crust made with Almond Flour
Almond Flour Pie Crust Recipe
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Ingredients
- 2 Cups Grain Free All Purpose Flour
- ½ Cup Palm Shortening
- ¼ Cup Coconut Oil
- 1 tsp. Psyllium Husk Powder
- 1 Egg
- ½ Cup Ice Water
- ½ tsp. Salt
Instructions
- In a bowl combine the flour, psyllium husk powder, and salt.
- Add the palm shortening, coconut oil, ice water, and egg.
- With a pastry cutter blend it all together well. Once its mostly blended then you will knead it together with your hands. Wrap it tightly and let it sit in the fridge for at least 3 hours. You can let it sit overnight, or for up to 3 days.
- To roll it out lay plastic wrap on your kitchen counter. Enough to be able to roll out the pie dough. Put your dough disk down and put another sheet of plastic wrap on top and begin to roll it out. Roll from the middle out and if it starts to break then just use your hands to knead it back together. Remove the top layer of plastic wrap when the dough is completely rolled out.
- When it's time to transfer the dough to your pie dish you will peel the edge of the plastic wrap up and shimmy your hand under just a little to lift it a bit on each side and then slide your hand under completely to lift it from the countertop. Place it back down and set your pie dish on top upside down. Then in one quick motion hold the top of the pie dish with your left hand and slide your right hand under the plastic wrap and flip the pie dish to be right side up with the dough in it.
- Remove the plastic wrap and shape the dough to your liking.
- This recipe makes one pie crust. Double it for additional pies.
Nutrition
Paleo Pie Crust made with Almond Flour
Paleo Pie Crust made with Almond Flour
Want more recipes like this Paleo Pie Crust? I’ve got you covered…
- Pumpkin Cinnamon Rolls with Maple Glaze
- Vegan and Paleo Blueberry Breakfast Cookies
- Vegan Cheesy Brussels Sprout Casserole
- Pumpkin Pie
- Cornbread Stuffing
Looking for support to help you through this gluten free journey? Join my Facebook group.
This post was originally published on October 30, 2018. It was most recently updated on August 2021.
Hello, Thank you for the lovely food recipe, It is nice to find easy to understand recipes like this one on your blog. I enjoy making tart and jams for my Nan in the winter months and ice cream in summer.
I used this for my Thanksgiving apple pie crust and it was SO delicious. Very easy to make and I love that there’s not a boat-load of sugar in it. 🙂
Thank you Raia! I am so happy that you enjoyed it, 🙂