This recipe comes from page 97 in my desserts cookbook Paleo Sweets. I recently modified the recipe so that it’s paleo AND vegan-friendly, so everyone can enjoy their slice 🙂 This recipe makes 1 single pie crust, but you can easily double the recipe and either make a double-crust pie or store the extra dough in plastic wrap and aluminum foil in the freezer for up to 3 months.
1/2 cup almond flour or cashew flour
1/2 cup coconut flour
1/2 cup arrowroot starch
1/2 cup palm shortening OR ghee
1/4 cup cold water
1/4 tsp sea salt
To prepare the dough:
- Combine the almond flour, arrowroot starch, coconut flour, and salt in a medium bowl, and mix to completely combine.
- Cut in the palm shortening to form a crumbly dough.
- Add the water to the dough and mix to form a smooth dough.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate 30 minutes- overnight.
To bake the crust:
- Preheat the oven to 350º.
- Remove the dough from the fridge and allow it to sit out 10-15 minutes. This will make it easier to roll.
- When the dough is ready, unwrap the dough and place it between two pieces of parchment paper. Press the dough down slightly, and then use a rolling pin to roll the dough into a ¼” thick circle. When the dough is formed, remove the top sheet of parchment paper and smooth the edges a little to even them out.
- Place a 9” pie pan upside down on top of the dough. Carefully turn the dough and pie pan right-side up, so the dough is resting in the pie pan and the sheet of parchment paper is on top. Carefully press the dough into the pie pan and gently remove the parchment paper.
- Use your fingers to even out the edges and smooth the cracks, until the pie crust is formed in the pan. Use a fork to poke holes in the bottom of the crust for even baking.
- Bake the crust 15-20 minutes, until firm to the touch and very lightly golden on the edges.
- Allow the pie crust to cool completely before filling.
*This dough keeps well in the fridge up to 5 days, or in the freezer for up to 2 months. Be sure to wrap the dough in plastic wrap first, then follow with a layer of foil for best freshness.