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Paleo Pie Crust

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Ingredients

Adjust Servings:
1 Cup Coconut Flour
1/4 Cups Tapioca Starch
3/4 teaspoons Kosher Salt
1 Tablespoon Palm Sugar
2/3 Cups Coconut Oil, room temperature, liquid form
1/2 Cups Water

Nutritional information

193
Calories
15.7g
Total Fat
0mg
Cholesterol
183.8mg
Sodium
11g
Total Carbohydrate
3.6g
Sugars
2.4g
Protein

Paleo Pie Crust

Cuisine:

    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!

    • 20 Minutes
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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!

    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.  I 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 (#ad)

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime   #CandidlyDelicious

    Paleo Pie Crust

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Yield: 1 pie, 10 servings

    Calories per serving: 193

    Fat per serving: 15.7g

    Paleo Pie Crust

    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!

    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

    1. Preheat oven to 350 degrees (400 if fully baking the crust). Thoroughly grease your pie plate, including up the sides.
    2. Whisk together Coconut Flour, Tapioca Starch, Kosher Salt, and Palm Sugar.
    3. Add the Coconut Oil and Water. Whisk to combine. Let sit for 2-3 minutes to hydrate the coconut flour.
    4. 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.
    5. 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.
    6. 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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    Steps

    1
    Done

    Preheat oven to 350 degrees (400 if fully baking the crust). Thoroughly grease your pie plate, including up the sides.

    2
    Done

    Whisk together Coconut Flour, Tapioca Starch, Kosher Salt, and Palm Sugar.

    3
    Done

    Add the Coconut Oil and Water. Whisk to combine. Let sit for 2-3 minutes to hydrate the coconut flour.

    4
    Done

    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.

    5
    Done

    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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