Paleo Pie Crust Recipe (Grain Free)

The holidays wouldn’t be complete without that perfect pie, right?

Well today is your lucky day because I’m giving you my perfect paleo pie crust recipe today. You are going to love this!

I’m willing to bet that no one will ever know it’s grain-free, too! In fact, my gluten loving, picky taste testers all gave it two thumbs up and couldn’t even tell a difference between this grain free version and regular white flour versions. Woo!

Now let me tell you something: I love pie. Love, love, LOVE it. Pumpkin pie, apple pie, chocolate cream pie, key lime pie. I don’t think there’s a pie out there that I wouldn’t like.

But when I was experimenting with a paleo pie crust, I actually got sick of pie. I know. It’s hard to believe for a pie lover like myself. But you see, I want to make my recipes perfect for you. So we had pie for days and days …..and days. Sounds so horrible, right? The things I do for you

I tried making a pie crust using all butter. I tried making a crust with lard. I tried using both. I tried all coconut flour. I tried all tapioca flour. I tried chilling the dough versus unchilled. I tried combinations of all the above and so many more. And at last, I came up with this recipe that I am confident will be a winner at your holiday table.

Check out my paleo pumpkin pie recipe using this crust, too. It’s our favorite I’d love to hear how you are planning to fill this paleo pie crust. So leave me a comment and let me know – I adore hearing from you!

Paleo Pie Crust Recipe (Grain Free)

Paleo Pie Crust (Grain Free)

Author: Kelly from Primally Inspired
Serves: 1 pie crust Cook time: 25 mins Total time: 25 mins Save Print
Paleo Pie Crust from Primally Inspired (Grain Free & Nut Free)
Ingredients

• 1 cup tapioca flour plus more (about ¼ cup more) for rolling (I use THIS)
• ⅓ cup coconut flour (I use THIS)
• ½ teaspoon sea salt
• ⅓ cup cold lard (leaf lard if you can get it), you can also use cold butter or palm shortening (our favorite version was using all leaf lard, but they are all good!)
• ⅓ cup water
• 2 teaspoons pure vanilla extract
• 1 egg (use chia or flax egg for an egg-free version)
• 2 tablespoons pure maple syrup or other sweetener of choice

Instructions

1. Add 1 cup of tapioca flour, coconut flour and sea salt to a medium sized mixing bowl.
2. Cut in the cold lard until the mixture resembles coarse crumbs.

In a small bowl, whisk together the water, vanilla, egg and maple syrup. Add that to the coarse crumbs and gently stir until the mixture combines together to form dough.

Refrigerate for 1 hour.

When you are ready to roll the dough, preheat your oven to 350 degrees F and lay a piece of parchment paper on your work surface. Sprinkle a tablespoon or two of additional tapioca flour on the parchment paper. Place the dough on the parchment paper. Sprinkle a tablespoon of tapioca flour on top of the dough.

Start rolling the dough using a rolling pin or your hands, starting in the middle and working your way out until you form about a 12 inch circle.

If the dough starts to get sticky or starts to stick to your rolling pin, just sprinkle a tablespoon of tapioca flour over the dough and keep working.

Once you have your circle rolled out, with your parchment paper still attached, carefully flip the dough onto a 9 inch pie pan.

Gently peel the parchment paper away from the dough. Press the dough onto the bottom and sides of the pie pan. If any of the dough starts to tear, just press it back together (you can also add a small bit of tapioca flour to help put it back together).

Fold any excess dough underneath and crimp the edges with your fingers.

Finally, pierce the bottom of the crust with your fork a few times to prevent air pockets.

Pre-bake your crust for 25 minutes at 350 degrees F. Cool completely before filling. Fill your crust with your pie filling of choice. Put a pie shield (I use THIS one) around the crust and then bake as directed per your pie filling instructions. Enjoy!

Notes If you are planning on leaving your dough in the refrigerator for longer than 1 hour (I do not recommend it), be sure to wrap it very tightly or else it will dry out and be very hard to work with! If you do leave it in the fridge for a long period of time and it does happen to dry out, don't fear - just add a teaspoon of water at a time until the dough is easier to work with.
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Pin Paleo Pie Crust Recipe HERE:

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