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–+ servings
Paleo Almond Flour Pie Crust baked and cooling

Paleo Almond Flour Pie Crust

A delightfully crisp and light crust made with almond and tapioca flours.
Slice of Paleo
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Entrees
Cuisine American
Servings 8
Calories 186 kcal

Equipment

  • 1 food processor see notes
  • 1 8-9" pie pan

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/8 tsp sea salt
  • 2 tsp coconut sugar eliminate for savory pie or galette
  • 1/2 tsp baking powder
  • 1/4 cup sustainable palm shortening
  • 1 egg
  • 1 tsp apple cider vinegar
  • water as needed

Instructions
 

  • Preheat the oven to 350°F.
  • Combine dry ingredients (almond flour, tapioca flour, sea salt, coconut sugar, and baking powder) and place in a food processor.
  • Add the palm shortening and pulse several times. Add the egg and apple cider vinegar and blend until completely combined. Scrape the sides of the food processor as needed. The dough should be soft, similar to a cookie dough. If needed, add one teaspoon of water at a time to soften the dough.
  • Scrape out the dough onto a piece of parchment paper and shape into a disk. Add another piece of parchment over the top and roll out the dough into a circle. Gently lift off the parchment and carefully flip over the dough onto a pie pan.
  • Press the dough into the pan and mend any broken pieces. Smooth out any cracks. Add any broken pieces of dough to the outer rim and shape the edges.
  • Add parchment to the bottom of the crust and fill with pie weights (or dry beans), spreading them out toward the edges.
  • Bake the crust. For a partially baked crust that will be filled and baked further, bake for 15-18 minutes.
    For a fully baked crust, bake for 28-30 minutes. Remove the pie weights for a fully baked crust after 15 minutes, then continue baking. To remove pie weights, lift up the corners of the parchment paper.
  • Finish according to your pie recipe.

Notes

If you don't have a food processor, this paleo almond flour pie crust can be made by hand in a bowl. Be sure to stir and mix the ingredients thoroughly to create a smooth dough.
This crust is best used as a single fully baked crust and no bake refrigerated filling. It can, however, be used for any pie.

Nutrition

Calories: 186kcalCarbohydrates: 10gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 73mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 30IUCalcium: 47mgIron: 1mg
Keyword almond flour pie crust, gluten free pie crust, paleo pie crust
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