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Another Paleo pie crust? I know, it seems like there are already plenty of awesome crusts out there. The problem is that so many of them rely on either almond flour as a base or eggs to hold them all together. Often both. But what I really wanted to make was something that would be nut and egg free for people who are allergic to either or both of those things.
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What I came up with uses golden flax seeds ground and combined with water to stand in the place of eggs as a binder for the dough. I specify golden because they give that sunny color that every good pie crust has, whereas the black variety would look rather odd! Since I was avoiding nuts, I used coconut flour, but that on its own is especially dry. To combat that dryness, I used my mini food processor to grind up some unsweetened shredded coconut which would both increase the fat content and help hold it together, but also act to give more body to the crust, too.
The crust still needed extra fat. I wanted to make a traditional lard based crust, but I didn’t have any to hand while I was testing this paleo pie crust. So I substituted some rendered duck fat and it worked beautifully! Don’t worry, there is no trace of that flavor in the cooked crust. In fact, this crust tastes almost a little nutty as the flax seed flavor is present in the background.
When the crust is ready, it will look almost like traditional dough. However, the easiest way to handle the dough is not to roll it, but to gently press it into your preprepared pie dish. Use your hands to work out evenly from the middle of the crust, pushing it gently outwards and up the sides of the pan. If you are making this in a 9 inch shallow pie pan (this paleo pie crust recipe makes enough for two), then please make sure you press the dough down enough so that it is not too thick on the bottom, or you will find that you have an extremely shallow pie!
You will know when this pie crust is cooked enough as it will be beginning to turn golden brown at the edges and pull away slightly from the edge of the pie dish. Once it is cooled, top it with your favorite chilled pie fillings! Coming up later on this week, I will show you one of our favorites: here is a sneak peek! EDITED TO ADD: Here it is! Paleo “Peanut Butter” Pie!Print
Allergy Friendly Paleo Pie Crust
This Paleo pie crust is allergy friendly because it is not only grain free, but also nut free AND egg free! Bake one up and top with your favorite filling.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 2 shallow 9 inch pie crusts OR 1 deep dish 10 inch pie crust 1x
- In a spice grinder or food processor, grind the golden flax seeds to a powder.
- Add the 1/3 cup water to a small jug and whisk in the ground flax seeds with a fork. Set aside.
- Add the unsweetened shredded coconut to a mini food processor and process for a minute or so. When it is ready, the coconut flakes will look almost like breadcrumbs. Stop processing when you see coconut butter start to form on the sides of the bowl.
- Add the coconut flour and pulse until combined.
- Lastly, add the raw honey and COLD rendered duck fat. Pulse until combined.
- Transfer the mixture to a stand mixer and add the flax seed & water gel to the bowl.
- Run with the paddle attachment on 2, drizzling in the coconut oil and 6 tbl of water. As needed, continue to add up to another 4 tbl of water, until you can squeeze the dough together in your fist and it holds its shape without crumbling.
- Preheat the oven to 300F. Grease your pie pan with a little extra coconut oil and line the bottom with parchment paper.
- Pat the pie crust dough into the dish, pressing out from the middle evenly with your hands. Gently push the crust up the sides of the pie dish with your fingers.
- Use a fork to prick holes all over the pie crust dough.
- Bake until the edges are beginning to turn golden brown and beginning to pull away from the sides of the pie dish, about 25 minutes.
- Allow to cool before filling.