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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.
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.
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.
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.
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.
Grab a fork and poke some fork holes in the base of the crust.
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.
Bake for 7 minutes. Remove from oven and carefully remove (HOT!) pie weights. Return crust to oven and continue baking for remaining 5 minutes.
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