This easy paleo pie crust recipe offers a grain-free and gluten-free alternative perfect for both sweet and savory pies. Made with almond flour, tapioca flour, and coconut flour, the crust ensures a flaky texture and delicious taste. The recipe is versatile, allowing for preparation in advance by freezing the crust right in the pie dish. Whether using a food processor or mixing by hand, this crust is a reliable, tasty base for your favorite pies.
Looking for a perfect flaky pie crust that fits into your Paleo diet? This easy paleo pie crust recipe is a grain-free alternative that is perfect for both sweet and savory pies. Whether you’re preparing for a festive gathering or simply craving a slice of your favorite pie, this crust promises a satisfying base to your dessert.
Pies are enjoyed year round, but are extra popular during Thanksgiving and Christmas. From the classic pecan pie to savory recipes like pot pies, the perfect pie crust can take an ordinary pie to the next level. If you are also interested in other paleo dessert recipes, check out these No-Bake Brownies or Paleo Brown Sugar Pop Tarts.
- Almond Flour: Sometimes labeled as almond meal – a great grain-free alternative offering a mildly nutty flavor.
- Tapioca Flour: Also known as tapioca starch, it provides the elasticity you would find in traditional pie crusts.
- Coconut Flour: Adds a subtle sweetness and helps with the crust’s structure.
- Salt: For flavor enhancement.
- Grass-fed Butter: Cold butter is key for that flaky pie crust texture.
- Egg: Acts as a binder.
- Apple Cider Vinegar: Enhances the flakiness of the crust.
Step by Step Instructions
In a large bowl or food processor, combine almond flour, tapioca flour, coconut flour, and salt. If using a food processor, pulse to mix.
Incorporate the cold butter with a pastry cutter or by pulsing in the food processor until the mixture achieves a sand-like consistency.
Add the egg and vinegar and combine until a dough ball forms.
Shape into a disc and wrap with plastic wrap. Refrigerate for 30 minutes.
Roll out the chilled pie dough on a large piece of parchment paper to fit a 9-inch pie pan. Transfer to your pie plate and crimp edges. Using a fork, prick the bottom of the crust.
Bake in a preheated oven according to the recipe.
Tip: For an even golden brown finish, brush the crust with an egg wash before the final bake.
How to Blind Bake Paleo Pie Crust
Blind baking is an essential step, especially for pies with wet fillings or those that require a pre-baked crust. Here’s how to blind bake your paleo pie crust:
- Prepare the Crust: Once your pie dough is ready, roll it out to fit your pie plate. Transfer it carefully, ensuring it sits snugly against the sides and base of the plate. Trim any excess dough hanging over the edge and crimp as desired.
- Prick with a Fork: Use a fork to make small holes across the bottom of the crust. This prevents the crust from puffing up during baking.
- Freeze Briefly: Place the pie plate with the crust in the freezer for about 10 minutes. This helps in maintaining the shape during baking.
- Parchment and Weights: Lay a sheet of parchment paper or a large piece of parchment paper over the crust. Fill this with pie weights. If you don’t have pie weights, dried beans or rice work as effective substitutes. This ensures the crust maintains its shape and doesn’t shrink.
- Bake: Preheat your oven to 375 degrees F. Place your pie crust in the oven and bake for 15 minutes. After this, carefully remove the parchment paper and pie weights.
- Return to Oven: Place the crust back in the oven for an additional 5 minutes or until the bottom is lightly golden. Remove and let it cool.
How to Prepare Ahead of Time
You can conveniently prepare and shape this paleo pie crust in advance. After following the steps to press the crust into the pie dish, wrap the pie dish in plastic wrap, ensuring it’s sealed tightly. Place it in the freezer. When you’re ready to bake, you can take the pie dish directly from the freezer and bake as instructed, adding a few extra minutes to account for the frozen crust. No need to defrost!
- Always ensure your butter is cold for a flaky crust.
- For a sweeter crust, consider adding a tablespoon of coconut sugar.
- Tapioca flour can be substituted with arrowroot powder if needed.
- If your dough is too dry, add tablespoons of ice water until desired consistency is reached.
- Use a tart pan for a shallower, elegant pie presentation.
Frequently Asked Questions
Yes, coconut oil can be used as a replacement for butter in this paleo pie crust. While both provide the necessary fats for a flaky crust, they have different melting points and flavors. Coconut oil might give the crust a slightly different texture and a subtle coconut flavor, making it important to consider the flavor profile of your pie filling.
No worries! If you don’t have a food processor, you can still make this crust by using a large mixing bowl. Combine the dry ingredients first and then, using a pastry cutter or two forks, manually cut in the cold butter until the mixture has a sand-like consistency. The key is to ensure even distribution of the butter for that ideal flaky crust.
Absolutely! The beauty of this paleo pie crust is its versatility. Its neutral base complements both sweet fillings, like apple or berry, and savory fillings, such as chicken pot pie or a meat-based tart. If you’re using it for a savory dish, you might consider adding herbs or omitting any added sweeteners for an even better flavor match.
Yes, this crust can be adapted for tarts. Just press the dough into a tart pan, ensuring it’s evenly spread across the bottom and up the sides. Depending on the depth of your tart pan and the required bake time for your filling, you might need to adjust the blind baking time slightly.
If you’d like a sweeter crust, you can add a tablespoon or two of coconut sugar to the dough mixture. Coconut sugar has a caramel-like sweetness which can complement many pie fillings, making the crust slightly richer in flavor without overwhelming the overall taste of the pie.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Paleo Pie Crust
- 1 9-inch pie dish
- pastry cutter
- Food processor optional
- Rolling Pin
- 1 cup almond flour
- 3/4 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp salt
- 11 tbsp grass-fed butter cold and cubed
- 1 egg
- 1 tbsp apple cider vinegar
- Place the almond flour, tapioca flour, coconut flour, and salt in a large mixing bowl or in a food processor fitted with an “S” blade. Mix or pulse to combine.
- Add the chilled butter and use a pastry blender to cut in the butter or process in your food processor until the the mixture resembles a sand-like consistency.
- Add the egg and vinegar and mix until the dough comes together.
- Remove the dough from the bowl and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Blind Bake Pie Crust
- Preheat your oven to 375 degrees F.
- Roll out your chilled pie dough to fit the size of your pie plate. Carefully transfer the dough to the pie plate and crimp the edges. Use a fork to prick holes all over the bottom of the crust. *If you are having a difficult time transferring the dough to your pie plate, simply press the crust into the pie pan.
- Place the pie plate in the freezer for 10 minutes. Then, place a sheet of parchment paper over the pie crust and fill with pie weights, dried beans, or rice.
- Bake the crust for 15 minutes, then remove the pie from the oven and carefully lift the parchment paper out of the pie.
- Return the uncovered pie crust to the oven and bake for another 5 minutes. Remove from the oven and set aside while you prepare the filling.