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Paleo pie crust in a dish next to scraps of dough and crinkled parchment paper.

Paleo Pie Crust {Gluten Free, Dairy Free}

Katie AdamsKatie Adams
This sugar free pie crust is tender and flaky. It can be used for both sweet and savory pies!
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Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 258 kcal

Equipment

  • measuring cups and spoons
  • 1 medium mixing bowl
  • 1 pastry cutter
  • parchment paper
  • 1 Rolling Pin
  • 1 9 in pie plate

Ingredients
  

Single Pie Crust

  • 1 cup almond flour
  • ½ cup coconut flour sifted
  • ½ cup tapioca flour
  • 1 scant tsp salt
  • 1 teaspoon xanthan gum
  • ½ cup palm shortening
  • 1 egg beaten
  • 3½ tablespoon ice cold water
  • extra tapioca flour or arrowroot flower for rolling

Double Pie Crust

  • 2 cups almond flour
  • 1 cup coconut flour sifted
  • 1 cup tapioca flour
  • 1½ teaspoon salt
  • 2 teaspoon xanthan gum
  • 1 cup palm shortening
  • 2 eggs beaten
  • 7 tablespoon ice cold water
  • extra tapioca flour or arrowroot flower for rolling

Instructions
 

  • In a medium mixing bowl add dry ingredients: almond flour, coconut flour, tapioca flour, salt and xanthan gum. Use a whisk to fully combine.
    Gluten free dry ingredients for pie crust in a glass mixing bowl.
  • Add palm shortening and use a pastry cutter (or two forks) to cut in the fat until it looks like slightly clumping sand.
    Gluten free flour with palm shortening cut into it.
  • Add in the egg and continue to mix using the pastry cutter until fully incorporated/absorbed in the dough.
  • Sprinkle ice cold water in 1 tablespoon at a time continuing to use the pastry cutter to fully incorporate before adding more water.
  • Dough should be moist, but not really sticky and able to hold together easily. Form dough into a ball.
  • Give yourself a head start on rolling out the pie crust. Flatten the dough into as thin a disc as you can with your hands. Push together any splits that happen along the edges at this stage.
    Paleo pie crust flatted into a disc.
  • Lay a large piece of parchment paper on the countertop and dust lightly with arrowroot powder or tapioca flour. Place disc shaped dough on top and add a very light dusting of flour on top. Top with a large sheet of parchment paper.
  • Begin rolling the dough. Start from the center working out in all directions, using your hands to turn the parchment paper (which will turn the dough) as you go. You can use your hands to help mold the dough into a more even circle as you're rolling. However, since parts of it break during transfer, I prefer to even the edges once the dough is in the pie dish.
  • Roll until your dough's edges are 1½-2 inches past your pie dish. I hold my dish over it and eye ball it. Keep in mind this dough does not roll out perfectly even around the edges. The goal is to keep an even thickness in the center and even out the edging later.
  • Remove top parchment paper and discard. Place the pie dish upside down in the center of the dough. Slide one hand underneath the bottom parchment paper and keep the other firmly on the bottom of the pie dish. Gently, slowly flip everything over together. Use the parchment paper to push the crust into the dish as much as possible. Then gently remove the parchment paper and discard.
  • Your crust will have broken some in the bottom. Push it back together like play doh so there are no cracks and dough is completely sealed in every area. It will have broken off on the edges. Grab scrap pieces and reconstruct! Use the link above in cooking tips to decide how you'd like to do the edges.
    Ruffled edges for a paleo pie crust.
  • To par-bake preheat oven to 425℉. Refrigerate pie crust for 30 minutes. For most pie fillings you can poke holes to prevent the crust from deforming in the oven. For other pies that might leak out the bottom during baking (like pecan pie) you need to carefully top with parchment paper and fill with dried beans, dried rice, or pie weights*. Cover with foil as gluten free pie dough browns/burns easily. Bake 9 minutes. Remove to a wire rack and allow to cool.

Notes

Note: The nutritional value is calculated based on a single pie crust. 

Nutrition

Calories: 258kcalCarbohydrates: 14gProtein: 5gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 2gCholesterol: 20mgSodium: 84mgPotassium: 10mgFiber: 4gSugar: 1gVitamin A: 30IUCalcium: 33mgIron: 1mg
Keyword almond flour, coconut flour, fall recipes, holiday recipes, winter recipes
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