Pie Crust

My husband prefers pie for dessert, so I had my pre-primal pie crust dialed. It was tender, flaky and buttery. I never found a grain-free recipe that met all of these criteria, so I created my own Pie Crust that does. You can make this dairy-free by using palm shortening instead of the clarified butter. See my recipe notes for a nut-free version.

Primal Recipe Tester Pie Crust

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Pie Crust
Primal Recipe Tester Pie Crust
Prep Time 20 minutes
Passive Time 20 minutes
Servings
1 single crust pie
Ingredients
  • 1 1/4 c Grain-Free AP Flour Blend + additional Make it with almond flour
  • 3 tbsp ice cold water
  • 3 tbsp palm shortening, chilled Buy it
  • 2 tbsp clarified butter, chilled
  • 1 tbsp coconut palm sugar Buy it
  • 1/2 tsp sea salt
Prep Time 20 minutes
Passive Time 20 minutes
Servings
1 single crust pie
Ingredients
  • 1 1/4 c Grain-Free AP Flour Blend + additional Make it with almond flour
  • 3 tbsp ice cold water
  • 3 tbsp palm shortening, chilled Buy it
  • 2 tbsp clarified butter, chilled
  • 1 tbsp coconut palm sugar Buy it
  • 1/2 tsp sea salt
Primal Recipe Tester Pie Crust
Instructions
  1. Combine flour, sugar and salt in a large bowl.
  2. Cut in palm shortening and clarified butter into the flour until it resembles course crumbs.
  3. Sprinkle one tablespoon of water over the mixture, stir with a fork and repeat with remaining water.
  4. Without overkneading, form dough into a ball. Flatten into a round disk, wrap in plastic wrap then refrigerate for 20 minutes.
  5. Cut a piece of parchment paper into a 12 inch square, then roll out dough on top of the parchment paper with a lightly floured rolling pin until it is 1 inch larger around than the pie dish and about 1/8 inch thick.
  6. Very carefully slide a shallow bowl that fits into the pie dish under the parchment paper with the dough on it. Lay the pie dish on top and flip everything over and press dough into the dish. Carefully remove the parchment paper and reattach broke off pieces.
  7. Edge and bake as directed.
Recipe Notes

For double pie crust, double all ingredients and divide in half.

I prefer the taste of almond flour in my pie crust, but for a nut-free version, use my Grain-Free AP Flour Blend with cassava flour, decrease flour to 3/4 c and increase water to 4 tbsp.

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