Simple Paleo Whole30 Pie Crust Recipes
SIMPLE PALEO WHOLE30® PIE CRUST
Crispy paleo baked pie crust for use with any filling. Simple ingredients for a simple pie. Gluten-free, dairy-free, and peanut-free (does have almonds).
Provided by Carson Crochet
Categories Desserts Pies Pie Crusts
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix coconut oil and ghee together in a bowl.
- Whisk coconut flour, almond flour, and sea salt together in a separate bowl. Pour in coconut oil mixture. Stir in eggs until a dough is formed.
- Press dough into a 9-inch pie pan, evenly pressing in on the bottom and sides.
- Bake in the preheated oven until golden brown, about 25 minutes. Let cool before adding filling.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 1.7 g, Cholesterol 54.7 mg, Fat 11.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 72.6 mg, Sugar 0.4 g
PERFECT PIE CRUST (AIP)
Time 10m
Yield 1 double crust
Number Of Ingredients 5
Steps:
- Mix the cassava flour and salt in a mixing bowl. Add the lard, then use a whisk or two knives to cut the lard into the cassava flour until the mixture resembles dry oatmeal; the largest pieces of lard should be no bigger than peas. (You can also use a food processor to do this job quickly, pulsing until the mixture resembles rolled oats.)
- Add the apple cider vinegar and then the ice water 1 tablespoon at a time and work it into the dough. Stop as soon as the dough easily holds together. (In some climates, you may need an extra 1 to 2 tablespoons of water.)
- Roll out immediately or wrap in plastic wrap and store in the fridge until needed (will keep for at least a week).
- Use as you would for any recipe that calls for pie crust!
EASY OAT FLOUR PIE CRUST RECIPE (VEGAN + GLUTEN FREE)
This is the easiest oat flour pie crust that's perfect for both vegan and gluten free eaters! Just 5 simple ingredients and just oat flour, this vegan and gluten free pie crust dough is great for any pie recipe, vegan or not!
Provided by thebananadiaries
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Measure out all ingredients. Lightly grease or oil a 9″ pie dish (about 1″ deep) and set aside.
- In a food processor, blitz the oat flour, arrowroot, and sea salt together to combine. Then add in the cold cubed vegan butter, and pulse again until you reach a sand texture. Then begin to process the mixture while simultaneously adding in the maple syrup 1 tbsp at a time, followed by the water, 1 tbsp at a time until you reach a consistent dough.
- dough: Wrap the dough into the shape of a flat disk in either parchment paper or plastic wrap, and store in the fridge for 30 minutes.
- Lightly flour a clean surface or pie mat with oat flour, as well as your rolling pin. Roll out the pie dough to be about 12″ in diameter for a 9″ pie. Then carefully transfer the pie dough using your rolling pin into your pie dish. Gently lift the sides of the dough to scoot the pie dough down so that it doesn't stretch and break.
- Trim any overhanging edges of the dough with kitchen scissors. You can use the scraps of the pie dough for pie crust decorations. Shape the edges with your hands or using a fork, then place the crust into the fridge to chill while you preheat the oven to 400F.
- Follow the instructions of your recipe to make the oat flour pie crust either for as a par-baked pie crust, completely baked pie crust, or unbaked pie crust, like with this vegan pumpkin pie.
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