Paleo Pie Crusts

a063I get asked from time to time how to make a great paleo or just grain free pie crust.  It really can depend a lot on what you want to make.  Sometimes you want a slightly sweet crust for a dessert and sometimes you want a savory crust for say a quiche.  Whatever your need, here are two recipes that work for just about everything I can make in a pie pan or spring form pan.

For sweet pies, tarts, cheesecakes, cream pies this is a sure fire winner!  Hey it is almost pumpkin pie time right?  This crust is perfect for that!  I used it for a Primal Cheesecake several times this summer.  Even my non-paleo friends said it was a winner!

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Sweet Paleo Pie Crust

Ingredients:

3 or 4 Dates (I prefer Medjool Dates)
1TBS Cold Coconut Oil or Butter or Ghee
1/8 tsp salt (unless you use salted butter)
1 cup Blanched Almond Flour

Method

In a food processor or blender, toss in your pitted dates and puree them.  Then pulse in your almond flour, salt and last your fat until you have a dough ball.

Line a pie pan with parchment paper and place your dough ball in the center of the pan.  Place another sheet of parchment paper over your dough and use your hands to press out the dough and cover the pan evenly and up the sides.  Remove the top piece of parchment and with wet hands feel free to pleat your dough for a traditional look.

If making a tart or fruit pie, do not blind bake your dough.  Cook at 350 degrees F as you would for your recipe.  You can use any excess dough to make a lattice top or make additional dough for a top crust.

If you are making a cheesecake or other cream or no bake filling.  You can blind bake your crust at 350 degrees F for 10 minutes.  If adding a filling like Cheesecake that will need additional baking time, be sure to use a water bath to keep your crust from burning and for even cooking of your filling.  For a no bake filling, you may need additional crust baking time until it is lightly browned.

a051Savory Paleo Pie Crust

Ingredients

1TBS Cold Butter / Ghee / Lard/ Schmaltz / Duck Fat / Tallow (your fat of choice)
1/8 tsp salt (unless you use salted butter)
1 cup Blanched Almond Flour

Method

In a food processor add your almond flour and salt.  Then pulse in your fat until you have a nice dough ball.

Line a pie pan with parchment paper and place your dough ball in the center of the pan.  Place another sheet of parchment paper over your dough and use your hands to press out the dough and cover the pan evenly and up the sides.  Remove the top piece of parchment and with wet hands feel free to pleat your dough for a traditional look.

If you are making a savory tart or quiche using eggs, pre-bake your crust for 10 minutes and 350 degrees f.  This will keep your crust from getting soggy when you add your liquid.  Then for your final bake once your ingredients are added, because this is a nut crust, you will need to bake using a water bath.  This will give your tart or quiche a lovely custard texture and keep your crust from burning because burnt nuts taste terrible!  (There is a joke in there somewhere I promise).  :)

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