You've been searching the internet for a Paleo Pie Crust and you have landed on this page. I'm here to tell you that your search has ended and you will find a fool proof Paleo and Gluten Free Pie Crust recipe here.
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This Paleo and Gluten Free Pie crust is perfect for a tart or a pie. Just double the ingredients so that you have enough dough for 2 crusts one for the top of the pie and one for the crust.
This was inspired by my Almond Tart Recipe, and pairs well with a good cup of coffee. And if you are looking for more Gluten Free, Dairy Free recipes, this collection of Paleo Recipes You'll Love might interest you.
Ingredients
This Paleo and Gluten Free pie crust uses simple ingredients, with one secret ingredient that you would not normally find in a pie crust recipe.
- almond flour
- arrowroot/potato starch
- salt
- palm shortening
- egg white
Using the egg whites really helps to hold the dough together.
See recipe card for quantities.
Instructions
Make a double batch if you need a crust for the top and the bottom. Otherwise this recipe only makes 1 pie crust.
- Combine the dry ingredients and mix the starch into the almond flour evenly.
- Add the melted palm shortening and the egg whites. Make sure that the palm shortening has cooled enough so that the egg whites don't cook.
- You can use a food processor for this process if needed.
- Pour the mixture into a pie plate and spread it out using a silicone spatula or your hand.
- Push the dough all the way up the sides.
- Fill your pie crust or tart. If you don't need the top of the pie crust, you can bake it at this point. Otherwise, continue with making the top of the pie crust.
To make the top of the pie:
- Roll out the dough on a flat surface that is well floured (use starch).
- Using a rolling pin, roll out the dough so it is the thickness and diameter that you need.
- Sprinkle starch on the surface of the pie crust, used for the top of the pie, then use a rolling pin to roll it up around the rolling pin so that you can transfer it and cover the pie filling.
- Pinch the top and bottom of the tart at the sides with your fingers or use a fork. This will help seal the filling inside.
- Cut out slots on top of the pie crust with a knife.
- Bake
Top tip
Don't skip adding the egg whites. This is what holds everything together and gives you a crisp shell. If you decide that you don't want to use egg whites because you want a vegan crust, I cannot warrant that the crust will stay together. Use Palm shortening only instead of any other oil, if you do not use egg white.
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Substitutions and Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Raw Almonds - instead of using raw almond meal/flour for a crust, use roasted ground almonds for a more nutty taste.
- Almond Flour - use regular flour or paleo flour instead of almond meal.
- Palm Shortening - use butter, coconut oil or ghee if you don't have palm shortening.
Do you have another idea for how to make this recipe unique or fit a specific recipes? Drop your ideas in the comments, I'd love to hear them.
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Equipment
Equipment can have a big impact on how a recipe turns out. You can use a pie plate to make this almond tart, but a tart pan with a removable base works best.
You'll need a measuring cup, a silicone spatula and a mini food processor would come in handy too!
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
I can't really say how this pie crust would stand up to freezing. Truth be told, I have never had any leftovers. However, if you have made your tart or pie, the crust will hold up for as long as the pie or tart do.
Cover your pie and refrigerate. Consume within 3 to 4 days.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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Recipe Details
Paleo & Gluten Free Pie Crust
Ingredients
Crust
- 2 ¼ cup of almond flour
- ¼ cup potato starch or arrowroot starch
- ⅓ cup egg white
- 3 tablespoons of palm shortening you can use ghee or butter as a substitute
- Pinch of salt
Instructions
- If you doubled the recipe, divide the dough into 2.
Crust, Bottom
- Preheat oven to 350°F, grease a tart pan or pie dish with olive oil.
- Combine the dry ingredients and mix the starch into the almond flour evenly.
- Add the melted palm shortening and the egg whites. Make sure that the plam shortening has cooled enough so that the egg whites don't cook.
- You can use a food processor for this process if needed.
- Pour the mixture into a pie plate and spread it out using a silicone spatula or your hand.
- Push the dough all the way up the sides.
- Fill your pie crust or tart. If you don't need the top of the pie crust, you can bake it at this point for 10 minutes. Otherwise, continue with making the top of the pie crust and bake the pie once you have assembled it.
Crust, Top
- Roll out the dough on a flat surface that is well floured (use starch).
- Using a rolling pin, roll out the dough so it is the thickness and diameter that you need.
- Sprinkle starch on the surface of the pie crust, used for the top of the pie, then use a rolling pin to roll it up around the rolling pin so that you can transfer it and cover the pie filling.
- Pinch the top and the sides of the tart crust with your fingers or use a fork. This will help seal the filling inside.
- Cut out slots on top of the pie crust with a knife.
- Bake for 30 minutes or until the top is golden brown.
(This is assuming that your filling is already cooked prior to baking).
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