Paleo Pie Crust

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While we kept our Thanksgiving menu relatively simple this year,  it was a no-brainer that we were definitely going to have Pumpkin Pie for dessert. With this being our first holiday season eating grain-free and gluten-free, I was a bit stumped as to what type of pie crust to make.

Since I always love a good culinary challenge, I decided to wing it and just make one up based on some of the grain-free baking I’ve done so far. My first attempt was good but not amazing.

My family was pretty gracious about it and everyone had Pumpkin Pie on Thanksgiving but I couldn’t leave it alone. I had an idea of what could make the both the crust and pie filling recipe amazing and kept making both all weekend until I got it perfect!

I am so excited to share this crust with you. It is light and flaky, holds together beautifully, doesn’t crack when cut and tastes like a traditional pie crust.

I’ll share the Pumpkin Pie filling next week but until then, use this crust in your favorite pie recipes, just keep the oven no higher than 350F so it doesn’t burn!

Paleo Pie Crust from www.everydaymaven.comNOTES:

  • Almond meal (ground raw almonds with their skins on) and blanched almond flour (finely ground blanched and skinless almonds) are different. This Pie Crust used blanched almond flour and will not work with almond meal. I have tried it with both Bob’s Red Mill Almond Flour/Meal (why do they all it that when it’s really blanched almond flour – so confusing!) and Honeyville Finely Ground Blanched Almond Flour and both came out fantastic.
  • I usually use Bob’s Red Mill Tapioca Flour and have good results. I have heard that some tapioca flours can have a strong or bitter taste. This crust shouldn’t have any off-taste, if it does, I would look at the brand of tapioca flour.
  • The only brand I can find that makes Organic Palm Shortening is Spectrum. It’s a bit pricey but I usually try to stock up when it’s on sale.
  • Since every filling is different, I can’t say for sure how this crust will hold up to every pie but with the Pumpkin Pie, it stayed light, crisp, firm and flaky after cooking for an additional hour at 350F, cooling, being refrigerated and even later that night. It wasn’t until about 24 hours later that I noticed the crust had gotten soggy.

5.0 from 3 reviews
Paleo Pie Crust
Makes 1 Pie Crust for a 9" Pie Pan
Serves: 8 mins
  1. Preheat oven to 350F. Combine almond flour, tapioca flour and sea salt in the bowl of a food processor (or blender). Pulse a couple of times to get out any lumps.
  2. Add egg, palm shortening and vanilla extract.
  3. Pulse until dough starts to come together and move together in the processor. It won't form a ball, you will have to scrape it together to get it out. It should look like this.
  4. Scrap all of the dough out, making sure that all of the egg and shortening were incorporated thoroughly. Place into a pie pan and begin the press the dough with your fingers from the middle out.
  5. Keep pressing until the center is thin enough that you can see a shadow of the pan but the dough is not ripping or breaking. You need to be gentle and press slowly in short strokes.
  6. As you press the dough from the center and up the sides, you should begin to have a bit extra come up the sides and over the top. Use your finger to scrap this off (Note: The dough is still too thick on the sides here as I took this in the beginning of extra dough coming up the side).
  7. Keep pressing until dough has a pretty even thickness all around. Take special care to flatten the "seam" or crease of the pan so you don't wind up with a thick doughy bite at the seam.
  8. Use a fork to poke several holes on the bottom and to gently indent the rim of the crust.
  9. Place on a baking sheet and into the oven on the center rack for 12 minutes. Remove and place pie pan on a wire cooling rack.
  10. Allow to cool and use in your favorite pie recipe!

Paleo Pie Crust from

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  1. Cheyenne Wray says

    So am I. My daddy even complimented me on it!!
    I’ll keep That in mind.(No he isn’t stingy with compliments I just was emphasizing! )

  2. Cheyenne Wray says

    I made some variations, first I used arrowroot powder instead of eggs(I’m sure the recipe is out there somewhere) 2 I used coconut flour in place of tapioca, it seems to have worked. I’m sure that I will use this again. Now all I have to do is try it!!

  3. Lydia says

    Hi! I’m excited about this crust and want to make your chocolate pudding pie with it. I have one question – is there a way to do without egg in these two recipes? I have to make something for people who cannot have eggs, so I’m wondering how to substitute. I was wondering if a chia seed egg would work in the crust, and if I could just eliminate the eggs in the pudding. Thanks!

    • says

      Hi Lydia,
      I have never tried this crust without eggs so I am not sure. I do know some people used Ener-G egg replacer or a “Flax Egg” or “Chia Egg” but again, I haven’t tried any of those as replacements so I can’t say whether they will work or not. As for eliminating the eggs, not a good idea – that is part of the body. You may just want to search for a “Vegan” recipe that will be egg free. Good Luck!

  4. laurie says

    Thanks again, I followed your suggestion for apple pie, par-baked the crust & finished with a crumble top (chopped pecans, shredded coconut, coconut sugar, coconut oil). I also lined the edges with foil for most of the baking time so the exposed crust didn’t burn. It was wonderful! Guests liked it better than the other gluten dessert:)). Strong memories of Grandma’s apple pie, so glad to have a delicious version I’m able to make and enjoy.

  5. laurie says

    This sounds great, would like to try it for an apple pie….should I still bake the crust first before adding filling? Or bake like a traditional (flour) crust, and bake everything together at the same time?
    Thanks for posting recipe…

    • says

      Hi Laurie,

      I suggest par-baking – just follow the recipe and allow the crust to cool completely – then bake with your pie filling. Are you thinking of making a second crust for the top or leaving it open?

  6. brandy says

    I found this when googling Paleo pie crust and i must say i would use it again. Such an easy recipe and really easy to use! Thank you for sharing!

  7. Frederique says

    I have tried it once and am doing it again. I was surprised that unlike all other paleo recipes, the crust has a very good consistency and is hard enough to hold in your hands

  8. Jennifer says

    Nutiva makes organic palm shortening. It’s cold pressed and sustainably sourced. It’s kind of hard to find but I got it at my local co- op. Can’t wait to try this crust recipe!

  9. Susan says

    Hi. I haven’t tasted it yet but the pie is in the oven. I just wanted to say the dough was beautiful! I couldn’t believe how awesome it was. The first one – the bottom one I pressed into the pie pan but the top one I put the ball of dough between two sheets of parchment and rolled it out and then turned it over on top of the filling. It looked okay. Like I said, it isn’t done yet and maybe I need to work more on it (I’m not a good cook) but I’m excited so far! The palm shortening and the tapioca I think make a big difference. Thank you

    • says

      Hi Susan! I can’t wait to hear how it turned out. I haven’t used the crust as a “top” yet and would love feedback on if that worked or not. What type of pie did you make?

  10. Susan says

    Thanks so much! You know it is because of folks like you who take the time to share your wonderful recipes online that really, (for me anyway) make Paleo a wonderful way of life for me. Thank you again!


  11. Susan says

    Hi. I want to try this recipe to use for a quiche. It sounds as though (from your instructions) that I need to bake the crust before I put the quiche liquid in and bake it again? I’m kinda confused. Help please??

    Thank you.


    • EverydayMaven says

      Hi Susan,
      I have used this crust for a Quiche (leave out the vanilla and add in a pinch or two of dried herbs!) and it works great but YES, you do have to precook it just like in the directions posted. Allow it cool completely before putting in the Quiche liquid. Enjoy!

  12. Anna says

    Tapioca flour is acceptable, at least to me, but I was hoping to make this for Passover and since tapioca is a grain it’s not acceptable for the duration of the festival.

    However, I think if I can get the ingredients I’ll try to make the crust “as is” first to see how it turns out, and then I’ll experiment. As I said, I’m always looking for a wonderful pie crust recipe and I love this one because it has simple ingredients (flour, sugar, eggs, etc.), nothing unpronounceable like some store-bought crusts have. My only questions for the as-is recipe are:1) what is palm oil and 2) if I can’t find it, is butter or margarine acceptable substitutes?
    Thank you again!

    • EverydayMaven says

      Hi Anna! Tapioca is not a grain – it a grain-free flour made from cassava (a starchy tropical vegetable).

      Palm Shortening is different than Palm Oil – I like this brand

      If you can’t find it, try real unsalted butter and make sure it is ice cold when you add it to the food processor (PS. I haven’t tried this with butter so I can’t vouch for it but it should work). The Shortening makes it crispy without being greasy – the butter may be more greasy.

      I hope that all helps you and Happy (early) Passover :)

  13. Anna says

    I’m diabetic and always trying to find an excellent pie crust recipe. This one sounds delicious; I love almond flour. My only question is, if I want to make this for Passover, would potato starch be an acceptable substitute for the tapioca flour, and if so is it a 1/3 cup-to-1/3 cup substitute or should I use less of the potato starch? Thank you in advance!

    • EverydayMaven says

      Hi Anna,
      I haven’t tried this recipe with Potato Starch so unfortunately, I can’t be of any help. I do know that they perform differently so I would recommend a test run in advance. Is tapioca flour not acceptable for diabetics?

  14. Lynn says

    Hi, all! All you have to do to keep a piecrust from becoming soggy is to paint the inside of it with egg white before filling. 😉

    • EverydayMaven says

      Hi Gabby,
      I don’t count carbs but there are a lot of free online calorie counters that also provide carb counts!

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