Best Easy Paleo Pie Crust
Makes one 9-inch crust
A grain-free, dairy-free pie crust made with almond flour, tapioca starch, and palm oil; tender and forgiving despite lacking gluten.
| prepHave a 9-inch pie dish ready | |||||
| 200 g blanched almond flour | Pulse dry ingredients, then egg until dough forms | Gather into ball; chill if sticky | Roll between parchment or press into dish | Pierce all over with fork | Bake 375°F / 190°C, 6–8 min (partial) or 15 min (full) |
| 16 g coconut flour | |||||
| 130 g tapioca flour | |||||
| 100 g palm oil shortening (or grass-fed butter, or a combination) | |||||
| 5 g maple sugar or coconut sugar (for sweet pies) or 2.5 g (for savory) | |||||
| 1/2 tsp fine grain sea salt | |||||
| 1 large egg | |||||
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