A flavorful, flaky crust made from only Paleo ingredients, this Paleo Pie Crust is so easy to make and can be used in either cold or baked pies!
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Developing this Paleo Pie Crust recipe was a real challenge. I started by using bakery pie crust methods and swapping out for paleo ingredients. Well… that was an epic fail. It’s extremely rare that I make something completely inedible. This was one of those times.
So, I took a step back and tried again by really thinking through what I know about the ingredients. Coconut Flour, for example, is a dehydrated product. So once you incorporate moisture, it sort of blooms. It just eats up all the moisture and expands. Nom nom.
It took a few tries to get the baking directions JUST right for a perfect crust texture. It felt like the three bears story. This one is too mushy, this one is too hard, but this one is juuuuuust right. I do all of this so that you don’t have to! You can walk in to mealtime confident that you have a recipe that WORKS.
Paleo Pie Crust does not roll out or hold cute little leaf shapes. I just want to manage your expectations. It does make a delicious, crisp on the outside, flaky on the inside, shell for your pies.
Things you’ll Need: Pie Plate, Pie Weights (#sponsored)
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#BetheMasterofMealtime #CandidlyDelicious
Serves: 10 Prep Time: 10 Minutes Cook Time: 10 Minutes
Ingredients:
- 1 Cup Coconut Flour
- ¼ Cups Tapioca Starch
- ¾ teaspoons Kosher Salt
- 1 Tablespoon Palm Sugar
- ⅔ Cups Coconut Oil, room temperature liquid
- ½ Cups Water
Instructions:
- Preheat oven to 350 degrees (400 if fully baking the crust). Thoroughly grease your pie plate, including up the sides.
- Whisk together Coconut Flour, Tapioca Starch, Kosher Salt, and Palm Sugar.
- Add the Coconut Oil and Water. Whisk to combine. Let sit for 2-3 minutes to hydrate the coconut flour.
- Mixture will be a bit crumbly. Add the full mixture into your pie plate. Press evenly around the plate and up the sides. Do not let the dough go above the level of the pie plate. Pat around the edge to keep the dough level.
- For a BAKED pie: You will need to blind bake the crust to set it (this just means bake without filling). Pierce the bottom with a fork a few times, then add a round cut piece of parchment and top with pie weights or uncooked beans. Bake the pie at 350 for 10 minutes. Remove the pie weights and parchment, fill the pie and bake according to the pie recipe.
- For an UNBAKED pie: You will fully cook the pie crust. Pierce the bottom with fork a few times, then add a round cut piece of parchment and top with pie weights or uncooked beans. Bake at 400 for 10-15 minutes. Remove the pie weights for the last few minutes of baking.
Paleo Pie Crust
Equipment
- Pie plate
- Pie Weights
Ingredients
- 1 Cup Coconut Flour
- ¼ Cups Tapioca Starch
- ¾ teaspoons Kosher Salt
- 1 Tablespoon Palm Sugar
- ⅔ Cups Coconut Oil room temperature liquid
- ½ Cups Water
Instructions
- Preheat oven to 350 degrees (400 if fully baking the crust). Thoroughly grease your pie plate, including up the sides.
- Whisk together Coconut Flour, Tapioca Starch, Kosher Salt, and Palm Sugar.
- Add the Coconut Oil and Water. Whisk to combine. Let sit for 2-3 minutes to hydrate the coconut flour.
- Mixture will be a bit crumbly. Add the full mixture into your pie plate. Press evenly around the plate and up the sides. Do not let the dough go above the level of the pie plate. Pat around the edge to keep the dough level.
- For a BAKED pie: You will need to blind bake the crust to set it (this just means bake without filling). Pierce the bottom with a fork a few times, then add a round cut piece of parchment and top with pie weights or uncooked beans. Bake the pie at 350 for 10 minutes. Remove the pie weights and parchment, fill the pie and bake according to the pie recipe.
- For an UNBAKED pie: You will fully cook the pie crust. Pierce the bottom with fork a few times, then add a round cut piece of parchment and top with pie weights or uncooked beans. Bake at 400 for 10-15 minutes. Remove the pie weights for the last few minutes of baking.
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