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.
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.