This pie crust is gluten-free, nut-free, and even egg-free. The flaky and crusty result makes a wonderful base for decadent pie. Most of the gluten free pie crust recipes that I have come across are made with a lot of almond flour. I try to avoid using almond flour a lot, plus it’s quite expensive, so I am happy to present an alternative solution with this recipe.
Flaxseed meal acts as the binder for this dough instead of eggs. It also lends a slightly nutty taste to the crust. The coconut flour adds maybe a smidgen of coconut flavor, but I wasn’t really able to tell it was there. To balance the dryness of the coconut flour, shredded coconut flakes are blended to make a creamy butter. And to add the proper fat component, I used palm shortening. Lard would work well instead of the palm shortening, but I did not have any on hand. I believe coconut oil might also work in a pinch.
Instead of rolling out the dough like with a traditional pie crust, it is much easier to press this dough into the dish. Use your hands to push out the dough, working from the center outwards, and up the sides of the pan. This takes a little patience, so keep that in mind before committing.
Once baked, the crust turns flaky and golden around the edges. This recipe works best with pies that have a chilled filling such as banana cream. In which case you simply bake the pie crust on its own first until it turns golden, and then add the filling once the crust cools.
For all other kinds of pies, simply add the filling and bake it at the same time as the crust. For example, in this recipe I include instructions for making a triple berry pie. The berry filling was baked together with the crust, and once it came out of the oven it was hard to stop eating.
A Paleo pie crust recipe is great to have around for the holidays such as Easter or Thanksgiving. Banana cream or pumpkin pie would work very well with this crust. You could also divide the dough into smaller pie dishes or ramekins to make savory pies or individual serving sizes.
This recipe was inspired by and adapted from Meatified
- 1/4 cup flaxseed meal
- 1/3 cup water
- 1 cup unsweetened shredded coconut
- 1/2 tsp vanilla extract
- 1/2 cup coconut flour
- 1 tbsp honey
- 1/4 cup cold palm shortening
- 3 tbsp coconut oil, divided
- 1/3-1/2 cup water
- 5 cups combination of frozen blueberries, blackberries, and raspberries
- 1 tbsp honey
- 2 tsp arrowroot powder
- Sliced almonds, for topping
- Unsweetened shredded coconut, for topping
- Add the flaxseed meal and 1/3 cup water to a small bowl and set aside.
- Place the shredded coconut in a blender with the vanilla and 2 tablespoons of water. Process for one minute until a paste starts to form. Add the coconut flour and pulse to combine. Add a tablespoon of honey and palm shortening and blend.
- Add the flaxseed meal and two tablespoons coconut oil and blend to combine. Drizzle in the water slowly, until the dough can hold its shape without crumbling.
- Preheat the oven to 325 degrees F. Grease a pie dish with coconut oil spray. Press the pie crust into the dish with your hands, pushing out from the middle evenly. Using a fork, poke numerous holes in the dough.
- At this point at the filling of your choice. For warm fillings, see instructions below. For chilled pie fillings, bake the crust for 20-25 minutes, or until golden brown. Allow to cool completely on a wire rack before adding the chilled filling.
- Melt one tablespoon of coconut oil in a large saucepan over medium high heat. Add the frozen berries. Stir in the arrowroot powder and one tablespoon of honey. Cook at a simmer to reduce the liquid, stirring occasionally. Add a little water if necessary.
- Pour the warm berry mixture onto the pie crust and smooth out with a spatula. Sprinkle with sliced almonds and shredded coconut, if desired. Bake until the edges turn golden, 20-25 minutes. Allow to cool for 30 minutes before serving.
- Servings: 6-8
- Difficulty: Hard
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