Pie Crust
This is the perfect Paleo pie crust for any sweet pie filling.
20 minutes
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 231 |
| Fat: | 12 g |
| Carbohydrates: | 31 g |
| Protein: | 4 g |
| Calculated per serving. | |
Serves: 10
Serves: 10
Ingredients
- 1/2 cup 1/2 cup 1/2 cup Maple Sugar
- 1.5 cup 1.5 cup 1.5 cup Blanched Almond Flour
- 1.5 cup 1.5 cup 1.5 cup Arrowroot Flour
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 3 Tbsp 3 Tbsp 3 Tbsp Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
- 2 2 2 Egg Whites
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees, and grease a 9" pie pan with palm shortening.
- In a large mixing bowl, sift together the maple sugar, almond flour, arrowroot flour, sea salt, and baking soda.
- Using your hands, add the palm shortening to the dough. Once the shortening is added to the flours, you will have a crumbly dough.
- Lightly whisk the egg whites, and add them to the dough, using your hands again to knead the dough, until you have a nicely formed, smooth ball of dough.
- Add about 1-2 tablespoons of arrowroot flour to the outside of the dough if it's a touch too sticky.
- Press the dough into the pie pan, forming a 1/4"-thick crust.
- Bake the pie crust for 20 minutes on the middle rack, in the center of the oven, and allow to cool completely before filling.
Notes
Any remaining dough left over can be used to roll out for miniature holiday cut-outs to decorate the pie. Bake these on a parchment lined baking sheet for 7-10 minutes.
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free FODMAP Free Nightshade Free Pescetarian Pies Shellfish FreeNever Miss a Bite
Get recipes delivered to your inbox every week
This is our go to pie crust recipe now. I have made it several times and have had great results each time. I even use the dough to make pigs in blankets for my kids, cutting back the maple sugar to just 2 TBSPs. When making pigs in blankets, I roll the dough between parchment paper and cut rectangles to wrap around kosher gf hotdogs. Thanks for the great recipe!