Paleo Pie Crust
Vegan, Egg-Free, Gluten-Free, Grain-Free, Dairy-Free, Nut-Free
Recipe By Back Porch Paleo
This basic paleo pie crust using Otto's Naturals - Cassava flour TRULY IS EASY!!! Slightly adapted from traditional pie crust making methods, this gluten-free, grain-free, nut-free pie crust is a breeze to work with and bakes up so light and crispy that you'll find yourself looking for any and every excuse you can find to bring the pie to all your family get-togethers. Don't wait to try this one!
- 1 cup Otto's Naturals - Cassava flour
- 2 tablespoons arrowroot flour + additional for dusting
- ¼ teaspoon (optional) cinnamon
- ¼ teaspoon salt
- ½ cup grass fed butter (can sub equal parts coconut oil, palm shortening or ghee for butter) let sit at room temp for about 10 minutes, cut into 1” pieces
- 1 egg (can sub flax seed egg) whisked
- ¼ cup room temp water (this will vary)
- 1 egg (can sub flax seed egg), whisked in separate bowl for egg wash
- For a cooked crust for a filled pie like lemon or fresh fruit, pre-heat oven to 400 degrees Fahrenheit and for filled crust, pre-heat oven to 350 degrees Fahrenheit.
- Mix together Otto's Naturals - Cassava flour, arrowroot, cinnamon (if using) & salt.
- Drop butter into bowl and using a pastry cutter, blend butter up into dry ingredients until all butter is incorporated even and resembles coarse crumbs.
- Pour whisked egg into butter/flour mixture and work together with a wooden spoon until it again resembles a coarse kind of crumb mixture. Or, if you need to, use your fingertips…sometimes this is just easier. Start by pouring in ¼ cup of the water and work this into the crumb mixture, add more water a little at a time (up to a ½ cup) until it’s the right consistency and isn’t too sticky… you should be able to touch it and not have dough stick to your fingers, so you can form it into a ball. If you need to, you may dust your fingers with some additional arrowroot to make it easier to work with.
- Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.
For Cooked Crust: Roll out thin, you’ll want a quick bake on it, so try to get it to around ¼” – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Using the tines of a fork, poke holes on the bottom and around the sides of the crust to allow for steam to release during baking. We like to sprinkle ours with a bit of cinnamon and coconut sugar, but this is optional. Place in oven and bake for 10 minutes, remove from oven and brush the egg wash around the edge of the crust. This will give it a nice brown finish but is also optional. Bake for another 10-12 minutes or until brown.
For Filled Crust: Roll out to just over ¼” or so – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Fill with whatever yumminess you’re using and bake. Depending on filling, you could bake from 45-60 minutes. After about 45 minutes, you may need to cover the edge of the pie crust to keep it from browning too much.