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!).
NOTES:
- 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.
Did you make this recipe? Please give it a star rating below!
Savory Pie Crust. Savory Paleo Pie Crust. Easy to Make Gluten Free Savory Pie Crust with Blanched Almond Flour, Tapioca Flour, Palm Shortening, Egg and Spices.
- 1 1/4 cups blanched almond flour
- 1/3 cup + 2 tablespoons tapioca flour / starch
- 3/4 teaspoon finely ground sea salt
- 3/4 teaspoon paprika
- 1/8 teaspoon ground white pepper
- 1/4 cup palm shortening
- 1 large egg
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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.
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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.
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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.
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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.
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Grab a fork and poke some fork holes in the base 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.
Recipe Makes 1 Crust for a 9 1/2" to 10 1/2" Pie, Tart or Quiche Pan
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Katelyn says
Hi!! Can arrowroot powder/flour be subsituated for the tapioca flour?
Katelyn says
Substituted*
EverydayMaven says
Hi Katelyn, I haven’t tried it so I’m not sure how the arrowroot would sub – the taste can be very strong. If you try it, come back and let us know!
LeeAnn says
I’m kind of anti palm oil, but am still looking for something without dairy while keeping it savory. Do you think one could substitute a lesser amount of olive oil?
EverydayMaven says
Hi LeeAnn – Is it because of sustainability? There are a number of brands who only source sustainable palm oil. I am always careful to only buy those. If it’s because of taste, you could use pastured butter.
jeff says
OMG. I just did a chicken pot pie with this and it was one the BEST paleo dishes ever. Did a double receipe and used about 2/3 for the bottom crust in a tall round baking dish and the rest of the dough was the top. Cooked the bottom until about done. Filled it and then put the top on and baked until done.
Only change I made was butter instead of palm oil. Fantastic recipe!
EverydayMaven says
Yay! Great to hear it Jeff and so happy that the bottom crust turned out so good. Thanks for taking the time to leave me the feedback 🙂
Courtney says
I made this and made extra dough to add to the quiche filling (almond milk, salt, eggs, spices, meat and veggies) and asked my husband for his non-paleo-eating opinion of the crust. His response was “This is an all around outstanding quiche.”
I didn’t follow directions exactly, no fork holes (it’s grainy enough you don’t need them) and did not let cool at all before adding filling and it turned out fine.
EverydayMaven says
Hi Courtney! Wow – what great feedback – thanks so much 🙂
Also, great to know about skipping the fork holes and cooling.
gloria Britton says
Hi, I am a little confused. You state “This Pie Crust used blanched almond flour and will not work with almond meal.”
Then you state ” 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.”.
So…. my question is, can I use Bob Mills Almond flour/meal?
Thanks
EverydayMaven says
Hi Gloria,
Yes, Bob’s Red Mill “Almond Flour / Meal” is blanched almond flour. Just don’t use their “Natural Almond Meal” as that still has the skins on. It is just a very confusing name since most other brands only say “Almond Meal” when the skins are left on. Hope you love it!
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!!
EverydayMaven says
Hi Luci! Thanks for taking the time to comment and let me know. Love the addition of the various spices 🙂
Pearl 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.
EverydayMaven says
Thank you so much for the feedback Pearl!
Jennifer says
Instead of the palm shortening could I use Kerry gold butter?
Thanks,
Jennifer
EverydayMaven says
You could try it Jennifer! Let me know how it works and if you use salted or unsalted?
Cristin @ Pampered Teacher says
Yes, the tuna pot pie was a hit – and a nice change! Thank you.
EverydayMaven says
Awesome Cristin!
Cristin @ Pampered Teacher says
I just did a cheer when I saw your flour stored in mason jars. That exactly what I’m going to do. Awesome idea. And I cannot wait to make a tuna pot pie with this recipe. They’re going to love it!
EverydayMaven says
That sounds good Cristin 🙂