My Paleo Pie Crust is evolving. First it went savory and now it has become this Hazelnut Pie Crust. One flavor combo I cannot get enough of is hazelnuts and chocolate. Um, hello Nutella!
I developed this pie crust specifically to be paired with all things chocolate. Not that you can’t use it with other flavors, I just haven’t tested it with anything except chocolate (yet!).
Make sure to stop back on Friday as I plan to post the chocolate pudding pie that I made with this crust. I decided to post it separately so that if anyone wants to use the recipe as a base for something else, it wouldn’t be confusing and would be easy to find.
I can’t wait to hear what you all think of it!
NOTES:
- I used Bob’s Red Mill Hazelnut Meal which is essentially ground whole hazelnuts (or Filberts).
- 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.
- It is important to note that you will likely need either pie weights or dried beans to blind bake this crust. I used these ceramic pie weights. If you don’t have ceramic pie weights, use dried beans in their place.
Did you make this recipe? Please give it a star rating below!
Paleo Hazelnut Pie Crust. Grain Free and Gluten Free
- 1 1/4 cups hazelnut meal
- 1/4 cup tapioca flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon finely ground sea salt
- 1 large egg
- 1/4 cup organic palm shortening
- 3/4 teaspoon pure vanilla extract
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Preheat oven to 350F. Combine hazelnut meal, tapioca flour cinnamon and sea salt in the bowl of a food processor (or blender). Pulse a couple of times to get out any lumps.
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Add egg, palm shortening and vanilla extract.
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Pulse until dough starts to come together and move together in the processor. Scrape all of the dough out, making sure that all of the egg and shortening were incorporated thoroughly. Place into a pie pan, form a ball and put in the fridge for 10 to 15 minutes to harden as it will be easier to work with.
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When you remove dough from fridge, immediately begin to press the dough with your fingers from the middle out. 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.
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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. 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.Use a fork to poke several holes on the bottom and to gently indent the rim of the crust.
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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.
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Bake for 7 minutes. Remove from oven and carefully remove (HOT!) pie weights. Return crust to oven and continue baking for remaining 5 minutes.
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Remove to a wire cooling rack and allow to cool completely before using.
Makes 1 crust for a 9" or 10" pie pan
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Nina says
Love your website!!!! One question about this pie crust. Do I have to use an egg? Is there anything else I can use?
Thanks so much!!
EverydayMaven says
Hi Nina! Thank you so much 🙂
I have never tried this crust without an egg for binding. What egg substitutes do you usually use?
kirsten says
What can I use to substitute palm shortening? Coconut butter?
Sandra says
Would I pre-bake this crust if I’m using it for a ‘baked’ pie like pumpkin?
EverydayMaven says
Yes Sandra! Happy Thanksgiving 🙂
Martha says
Is there any particular way to prebake, then add pumpkin pie filling, then bake that so as not to burn the crust?
EverydayMaven says
Hi Martha! For this one – you would want to keep your heat low (325 or 350F) and tent the outside of the crust with tinfoil. Did you see my classic pie crust that I use for pumpkin pie – that might work better? Here are the links — http://www.everydaymaven.com/2013/paleo-pie-crust/ AND http://www.everydaymaven.com/2013/paleo-pumpkin-pie/
valerie says
Great recipe! I’m excited to use this pie crust recipe for my next pie. 🙂
EverydayMaven says
Can’t wait to hear what you think of it Valerie!
Norma Chang says
Sending this recipe to my friends who are celiac thanks for sharing.
EverydayMaven says
Thanks for sharing Norma!!
John@Kitchen Riffs says
Great idea! We’ve been making a walnut-based crust for about a year (we still make flour ones, but the nut-based ones are so great!). This looks terrific — thanks.