Savory Pie Crust {Paleo}

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This is a very simple recipe for a Savory Paleo Pie Crust which is an adaption from my Paleo Pie Crust (base for my Paleo Pumpkin Pie!).

There are obviously some changes, most notably, savory seasonings. Additionally, the amounts of both blanched almond flour and tapioca flour are different as well as the need to omit the vanilla extract.

What is so lovely about this savory pie crust is how “real” it tastes. While this crust may be Gluten Free, Grain Free and Dairy Free, it is not lacking in authentic taste and texture. It is light and flaky, doesn’t break when sliced and holds up for at least a full day after being filled and baked.

I have used a variation of this simple crust to make pot pies, hand pies, and crackers but my favorite is as a quiche crust (recipe coming next week for the quiche!).

Savory 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 call 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.
  • Ground White Pepper is not the same as Black Pepper and cannot be substituted evenly. The white pepper really helps to make this Savory and I highly recommend sticking with it for the best possible outcome.
  • It is important to note that you will likely need either pie weights or dried beans to blind bake this crust. The change in ratio of almond flour to tapioca flour creates a lighter crust which rises when baking. I used this stoneware tart / quiche dish which is 10 1/2″ with these ceramic pie weights. If you don’t have ceramic pie weights, use dried beans in their place.


5.0 from 2 reviews
Savory Pie Crust {Paleo}
Recipe Makes 1 Crust for a 9½" to 10½" Pie, Tart or Quiche Pan
Serves: 8
  • 1¼ cups blanched almond flour
  • ⅓ cup + 2 Tablespoons tapioca flour / starch
  • ¾ teaspoon finely ground sea salt
  • ¾ teaspoon paprika
  • ⅛ teaspoon ground white pepper
  • ¼ cup palm shortening
  • 1 large egg
  1. Place an oven rack at center position and preheat oven to 350F. In the bowl of a food processor, combine almond flour, tapioca starch, sea salt, paprika and white pepper.Pulse until there are no more lumps or bumps.
  2. Add egg and shortening and 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.
  3. Scrape all of the dough out, making sure that all of the egg and shortening were incorporated thoroughly. Place into quiche pan and begin the press the dough with your fingers from the middle out. Continue gently pressing until the dough is evenly spread out over the bottom. You need to be gentle and press slowly in short strokes. 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.
  4. Use your fingers to scrape the extra dough off or grab a rolling pin and just roll it one time over the edges of the quiche pan. Now, pinch the dough all around the pan to even out the edges.
  5. Grab a fork and poke some fork holes in the base of the crust.
  6. Place a piece of parchment paper gently on top of the uncooked crust and evenly spread out your ceramic pie weights or dried (uncooked) beans.
  7. Bake for 7 minutes. Remove from oven and carefully remove (HOT!) pie weights. Return crust to oven and continue baking for remaining 5 minutes.
  8. Remove to a wire cooling rack and allow to cool completely before using.

Savory Paleo Pie Crust from

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  1. Luci says

    Today is my 2nd time making this recipe, the 1st being last weekend. I halved the recipe the 1st time, because I didn’t use my head, I’m cooking for one so I thought I should halve it. However, that gave me a super thin and crispy crust!! Can we say delish?? I added a teaspoon of my blended herb mix to the crust, it’s olive oil, garlic, parsley, thyme and scallions all blended together. This week I also added herbs de Provence, it makes it extra savory. For my quiche filling I use your recipe but I add the following fillings chorizo, kale, sweet Italian sausage and red peppers. I’m going to try this again next weekend as well. It’s super easy to make and extremely delicious!!

  2. says

    I’ve used this recipe several times for both quiche and pumpkin pie and it works beautifully. It’s significantly easier than mastering your own flour based crust, and taste Great without the post-gluten regret.

  3. Pam says

    Quick question….I’m planning to make this for a tomato pie which I’ll have to cook more. Should I bake the crust the 7 minutes and the 5 or just partially bake it?

  4. says

    Would I be able to make the pie crusts in advance and freeze them? I have a big party co ing up and would like to prepare as much as I can prior to the day.

    • says

      Hi Lyn, I have not tried freezing this crust yet (although it is on my list to try it!). If you do it, let me know how it works out. Thanks and good luck with your party :)

  5. Jamee says

    I’m planning a paleo brunch menu and I would like to serve mini quiche. Do you think I could use this recipe and press it into mini muffin tins?

    • says

      Hi Jamee! I do think they would work as mini quiche – just make sure to follow the blind baking directions and don’t make the crust too thick. Also, you may need to experiment with doubling as I am not sure how many mini quiche the single recipe will yield. Hope your brunch is great!

  6. Martin Baadsgaard says

    Oooh, THAT way around. I was just curious, as I thought cassava was too high concentration/too refined starch for paleo.
    I’m not paleo myself, I came here through Tastespotting.

    • says

      No worries Martin! I think it is pretty high on the starch scale. It is considered a “safe” starch though and widely used in Paleo foods. I think everyone’s bodies (and activity levels) are so different, these types of dishes are for those who don’t mind the starch but want to avoid the grains and gluten. Thanks for reading!

    • says

      Hi Martin,
      Tapioca flour is made from Yuca / Cassava, which is a root vegetable. Root vegetables are Paleo. There is, of course, a bit of processing to get it to a flour but it is intended to be an alternative to gluten and grain flours. With that being said, everyone has their own personal idea of what works for them and should stick with it so if Tapioca isn’t for you, avoid it :)

    • says

      I taste tested this version with some “non paleo” eaters who are big into traditional grains and they couldn’t believe it when I told them it was grain free! they loved it :)

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