
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 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 paleo pie crust with you.
It is light and flaky, holds together beautifully, doesn’t crack when cut, and tastes like a traditional pie crust.
You can grab the Pumpkin Pie filling here!
Did you make this recipe? Please give it a star rating below!
This popular Paleo Pie Crust is so versatile. Free of gluten, grains and dairy, stays crispy and doesn't crack or break when filled and cut.
- 1.33 cups blanched almond flour
- .33 cup tapioca flour / starch
- 1/2 tsp finely ground sea salt
- 1 large egg
- 1/4 cup organic palm shortening
- 3/4 tsp pure vanilla extract
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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. (You can also use a hand mixer).
Add egg, palm shortening and vanilla extract.
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Pulse until dough starts to come together in the processor. It won't form a ball, you will have to scrape it together to get it out.
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Scrape 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.
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.
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Use a fork to poke several holes on the bottom and to gently indent the rim of the crust.
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.
Allow to cool and use in your favorite pie recipe! Enjoy!
- 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 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.
- 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.
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Update Notes: This paleo pie crust recipe was originally published in December 2013 and was last updated in November 2018.
Looks wonderful, do you think it would hold up well enough for butter tarts?
Hi Bev! I’m not sure. If the filling is somewhat thick like a custard or pumpkin pie, then yes. If it’s oily and syrup-y, it may not. If you try it, come back and let us all know. Thanks 🙂
I am interested in doing an apple pie, so i will need a double crust. Do you think this will work out?
Hi Randie – I have not tried using this crust as a topper but I have had other readers who have done it successfully. I hope it works for you!
I kniw this is an old post now, but I just used this recipe to make a topping for a pot pie. It worked beautifully. It crumbled a bit as I transfered it to the top of the baking dish, but was quite workable.the only modification I made was to sub arrowroot for the tapioca. I baked it for 20 minutes and it turned out nicely. Will be keeping this recipe for the future.
Great feedback Liz – thanks for taking the time to comment and let everyone know!
Hi! I was going to try this recipe and make a couple to give away to friends. I wanted to use disposable foil pie pans, so i don’t have to give away my pans. Any ideas on how this would turn out? The foil pans are much thinner than regular pans, but i worry about the crust sticking to the pan because of all of the indentations. Any thoughts?
Hi Leah, Great question. I haven’t tried this in a disposable pan. I would recommend just making one (it takes like 5 min to throw together) and testing it before you go and make a bunch to give away. Good Luck and come back and let me know if it works.
Disposable aluminium foil pans are not good for oven use the aluminium disolves with heat getting into your food. Aluminum is the nr.1 cause of dementia and altzheimers. Be careful.
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! )
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!!
So glad it worked with all of those changes Cheyenne!
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!
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!
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.
That crumble sounds awesome Laurie! Such great feedback – thank you so much for letting me know and I am glad you and your guests enjoyed this dessert so much 🙂