Best Paleo Pie Crust

It took much trial and error, to finally  come up with this paleo pie crust recipe which tastes great, has a fantastic texture, and  works every time. Can be used in pies, tarts, gallettes, or anywhere else you would use pie dough.

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Best Paleo Pie Crust

Course

Basics, Dessert, Main Dish

Prep Time

20 minutes

Passive Time

20 minutes

Servings

Ingredients

• 1 cup almond flour Superfine blanched
• 1/2 cup coconut flour
• 1/2 cup arrowroot Can also use tapioca flour, or organics corn starch
• 1 tsp. Celtic Kosher Sea Salt For sweet pie, use 1 Tbs. granulated sweetener
• 1/2 cup grass fed butter Cut in small pieces
• 1 pastured egg Whisk with 1 Tbs. water

Course Basics, Dessert, Main Dish Prep Time 20 minutes Passive Time 20 minutes Servings Ingredients 1 cup almond flour Superfine blanched 1/2 cup coconut flour 1/2 cup arrowroot Can also use tapioca flour, or organics corn starch 1 tsp. Celtic Kosher Sea Salt For sweet pie, use 1 Tbs. granulated sweetener 1/2 cup grass fed butter Cut in small pieces 1 pastured egg Whisk with 1 Tbs. water

Instructions

1. Place all dry ingredients in a large mixing bowl.
2. Add pieces of butter to dry ingredients in bowl.
3. Work the butter into the dry ingredients with a pastry cutter, until dough resembles pea size.

   
4. Add whisked egg mixture. Using your hands, work the dough until it comes together and you can form a ball.
5. Press ball with your hands into a disk. Cover in plastic wrap, and refrigerate for 20 minutes.
6. Remove the dough from refrigerator, and allow to sit 3 to 5 minutes.
7. Place dough disk between two sheets of wax paper, dusted with arrowroot flour.
8. Use a rolling pin to roll out the dough between the two sheets of wax paper until it forms a pie crust until it is a little less than 1/4 inch thick. Carefully remove the top sheet of wax paper, and then place it lightly back on the dough. Turn it over, and carefully remove the sheet of wax paper. Using the wax paper on the bottom, quickly turn the dough over onto the pie or tart pan. NOTE: If the dough breaks, don't worry, just gently press together with your fingertips until you get a perfectly formed crust.
9. Dot the bottom of the crust using a fork.

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