A number of you had asked me for a grain-free pie crust recipe and I am finally delivering on it, and doing you one better, because this one is easily adaptable to be vegan, too, if you want. This recipe is as versatile as they come and can be used for anything sweet or savory that calls for crust.
A few notes:
- Because of the lack of gluten and low starch content of the flours you’re using, this dough is very “short” which means it breaks easily. Luckily, it also adheres back to itself easily, so if you aren’t gentle enough and it falls apart when you are transferring it to the pan, don’t worry, just carefully press it back together and smooth over the creases to adhere. No one will ever know.
- If you prefer to use dairy-based butter, you can swap it in instead of the vegan butter/shortening that the recipe calls for.
- Chilling is a mandatory step for lighter, flakier crust. You can make the crust ahead and refrigerate it (in the pan is recommended, so you don’t have to risk bringing it back to room temp to roll it out) over night if you want to, but make sure you give it at least 30 minutes of chill time in the fridge.
- Pre-baking instructions are included in the recipe, but if you are making a recipe that doesn’t include pre-baking, like this pot pie, obviously skip this.
- This recipe only produces one crust, so if you are making a double crust pie, you’re going to have to – you guessed it – make two recipes. I would suggest making two separate batches, as opposed to doubling the recipe.
- It is difficult but possible to lattice this crust. Just be very, very, very gentle.
- This crust will brown a little bit, but like a regular pie crust, if you want a deeper, crispier golden brown, you should finish your pie with an egg wash.
Paleo Pie Crust (Vegan Adaptable)
- 1 1/2 cups blanched almond flour
- 1/4 cup + 2 Tablespoons coconut flour
- Pinch salt
- 1 egg white or 2 Tablespoons egg replacement of choice
- 2 Tablespoons cold almond milk or water
- 1/4 cup cold butter (or sub coconut oil)
- In the bowl of a food processor, pulse the almond flour, coconut flour and salt a few times to break up all of the clumps.
- In a small bowl, whisk together the egg white and almond milk or water.
- Add the butter and pulse 5-7 times until it is broken into clumps slightly smaller than a pea.
- With the processor running, add the egg/water mixture in a thin stream until the dough forms a ball of dough.
- Turn off the machine and let it sit for 15 seconds before proceeding (this allows the flour to absorb the moisture from the buttermilk)
- Turn the dough out on to a piece of wax or parchment paper, gather into a ball and press into a thick disc. Cover with another piece of wax or parchment paper and roll into a flat disc about 10"-11" in diameter.
- Loosen the parchment from both sides of the dough and then carefully slide the dough into a lightly greased 9" pie or tart pan. Alternately, you can simply turn the dough directly into a greased pie pan and use the heel of your hand to gently spread the dough.
- Refrigerate for at least 30 minutes (and up to overnight) before using.
- To pre-bake: Preheat the oven to 350F. Once preheated, transfer the pan from the fridge to the oven without letting it warm to room temperature and bake for 10 minutes until the edges begin to turn slightly golden. Remove from oven and cool slightly before filling and finishing the baking process. (Note: If the recipe does not call for pre-baking the pie shell, skip this step).