Paleo Pie Crust

by livingfreelygf

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.

Almond and Coconut Flour Pie Crust

Paleo Pecan Pie

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.

Paleo Pie Crust

Paleo Apple Pie

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.

How do I make this Paleo Pie Crust?

Pie Process Shots

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.

Pie Process Shots

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.

Pie Process Shots

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.

Pie Process Shots

Remove the plastic wrap and shape the dough to your liking.

This recipe makes one pie crust. Double it for additional pies.

Almond and Coconut Flour Pie Crust

Paleo Pecan Pie

 

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!

Jennifer

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

Paleo Apple Pie

5 from 2 votes
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Paleo Pie Crust

This super simple pie crust is rolled out and shapable. It is flaky and delicious! 

Course Dessert
Cuisine French
Keyword Easy Paleo Pie Crust, Paleo Pie Crust
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 Pie Crust
Calories 2720 kcal

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

  1. In a bowl combine the flour, psyllium husk powder, and salt.
  2. Add the palm shortening, coconut oil, ice water, and egg.

  3. 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.
  4. 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.

  5. 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.

  6. Remove the plastic wrap and shape the dough to your liking.
  7. This recipe makes one pie crust. Double it for additional pies.

Nutrition Facts
Paleo Pie Crust
Amount Per Serving
Calories 2720 Calories from Fat 2448
% Daily Value*
Fat 272g418%
Saturated Fat 81g506%
Cholesterol 163mg54%
Sodium 1027mg45%
Potassium 60mg2%
Carbohydrates 52g17%
Fiber 27g113%
Sugar 8g9%
Protein 53g106%
Vitamin A 240IU5%
Calcium 495mg50%
Iron 9.2mg51%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Paleo Pie Crust

 

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1 comment

Sharleen Gingell November 22, 2018 - 12:35 am

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.

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