Get the Recipe: Paleo Pie Crust

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Additional Time

    2 hrs

  • Total Time

    2 hrs 25 mins

  • Servings

    1 pie crust

  • Calories

    1945 kcal

  • Course

    Dessert

  • Cuisine

    American

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!

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Ingredients

Servings
  • 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
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Instructions

  1. 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.
  2. Form dough into a large ball.  Place cling wrap around dough and refrigerate at least 2 hours, up to overnight.
  3. 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.
  4. 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.
  5. 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.
  6. Smooth any cracks with your hands.  Crimp the edges of the pie crust as seen in the above photos.
  7. 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.

Nutrition Information

Show Details
Calories 1945kcal (97%) Carbohydrates 145g (48%) Protein 27g (54%) Fat 150g (231%) Saturated Fat 63g (315%) Polyunsaturated Fat 4g Monounsaturated Fat 25g Trans Fat 4g Cholesterol 326mg (109%) Sodium 771mg (32%) Potassium 127mg (4%) Fiber 12g (48%) Sugar 19g (38%) Vitamin A 2955IU (59%) Calcium 297mg (30%) Iron 6mg (33%)

Nutrition Facts

Serving: 1pie crust

Amount Per Serving

Calories 1945 kcal

% Daily Value*

Calories 1945kcal 97%
Carbohydrates 145g 48%
Protein 27g 54%
Fat 150g 231%
Saturated Fat 63g 315%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 25g 125%
Trans Fat 4g 200%
Cholesterol 326mg 109%
Sodium 771mg 32%
Potassium 127mg 3%
Fiber 12g 48%
Sugar 19g 38%
Vitamin A 2955IU 59%
Calcium 297mg 30%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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