With Thanksgiving around the corner, it seemed like a good time to post a basic Paleo pie crust recipe. Pumpkin, blueberry, apple or left-over turkey pot pie are just a few ideas for filling this staple with whatever you wish for the holidays.
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon unflavored, grass-fed gelatin
- 2 tablespoons sugar, preferably coconut or maple
- 8 tablespoons cold unsalted butter cut into chunks (for pure Paleo, use 6 tablespoons ghee)
Place almond flour, coconut flour, salt, sugar and gelatin in food processor and pulse to combine.
Next add butter or ghee and pulse in 10 second bursts for a about a half minute, then process continuously until the mixture comes together to form a dough.
Transfer dough onto a sheet of plastic wrap and press into a flat, round 9-inch disk. Refrigerate for 30 minutes.
Remove plastic wrap from the dough and press onto bottom and up the sides of a greased 9″ pie dish. Crimp edges of crust. Refrigerator for an additional 20 minutes.
Preheat oven to 375 º and place oven rack in middle position.
Before placing crust into the oven to cook, cut out a round piece of parchment paper to fit on the bottom of the pie crust and cover with pie weights or beans. Bake for 12 minutes. Remove pie weights and parchment and bake for an additional 8-10 minutes until just turning golden brown.