Pie Crust
Servings Prep Time
1single crust pie 20minutes
Passive Time
Servings Prep Time
1single crust pie 20minutes
Passive Time
  • 1 1/4 c Grain-Free AP Flour Blend + additionalMake it with almond flour
  • 3 tbsp ice cold water
  • 3tbsp palm shortening, chilledBuy it
  • 2tbsp clarified butter, chilled
  • 1tbsp coconut palm sugarBuy it
  • 1/2tsp sea salt
  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.