It can be done! All your favorite desserts in paleo-friendly format. With recipes that are all gluten-free but full of flavor, paleo blogger Lea Valle takes the cake when it comes to sweet treats. Or in this case, the greatest paleo pie crust ever created.
Grain-free pie-crust dough can be harder to work with than standard dough because it lacks the gluten that provides the elasticity needed to roll out and transfer to a pie dish. I find the combination of flours in this recipe, along with very cold fat and one egg, will yield a dough that is fairly easy to roll out and assemble into a delicious and flaky pie crust.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot or tapioca flour, plus more for rolling out dough
- 1/2 teaspoon finely ground sea salt
- 1/2 cup cold butter, palm shortening or lard (very cold)
- 1 egg
- 1 egg white plus 1 teaspoon water to make egg wash
- Weigh and sift together the almond flour, coconut flour, tapioca flour and salt until combined.
- Using a food processor or pastry cutter, cut the cold butter, palm shortening or lard into the flour mixture until the size of small peas.
- Add the egg and pulse just until a dough begins to form.
- Form the dough into a ball, flatten into a disk, cover with plastic wrap and refrigerate for 20 minutes.
- Transfer the dough to a work surface covered with parchment paper that has been lightly floured with tapioca.
- Pat the dough into a ball and flatten it into a disk.
- Lightly dust the top of the disk with tapioca flour and use another sheet of parchment paper to cover the dough as you roll it out into a round at least 12 inches in diameter and about 1/8 inch thick. Continue sprinkling tapioca to ensure the dough doesn’t stick to the paper.
- Carefully transfer the rolled-out dough to your chosen pan, using your fingers to repair any cracks.
- Make an egg wash by whisking the egg white with a teaspoon of water.
- Brush the edges of dough with the egg wash. You can also use the egg wash to help adhere any decorative cutouts to the edges of the pie dough.
- To partially or completely bake unfilled pastry, preheat the oven to 375 to 400°F.
- Bake for 15 to 18 minutes (10 to 12 minutes for partially baked shell).
- Let cool completely on a wire rack before filling.
To make a double-crust pie:
- Double the recipe, divide the dough into two equal balls and pat each half into a round, flat disk.
- Roll out one disk into a 12-inch round as directed and line the pie pan or dish.
- Combine any remaining scraps of dough with the second disk.
- Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8-inch thick and refrigerate until ready to use.
- Use any remaining dough to create decorative cutouts.
Find more gluten-free desserts on Food Republic: