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Savory Pie Crust {Paleo}
Ingredients
- 1¼ cups blanched almond flour
- ⅓ cup + 2 Tablespoons tapioca flour / starch
- ¾ teaspoon finely ground sea salt
- ¾ teaspoon paprika
- ⅛ teaspoon ground white pepper
- ¼ cup palm shortening
- 1 large egg
- Instructions
- Place an oven rack at center position and preheat oven to 350F. In the bowl of a food processor, combine almond flour, tapioca starch, sea salt, paprika and white pepper.Pulse until there are no more lumps or bumps.
- Add egg and shortening and pulse until dough starts to come together and move together in the processor. It won’t form a ball, you will have to scrape it together to get it out.
- Scrape all of the dough out, making sure that all of the egg and shortening were incorporated thoroughly. Place into quiche pan and begin the press the dough with your fingers from the middle out. Continue gently pressing until the dough is evenly spread out over the bottom. You need to be gentle and press slowly in short strokes. As you press the dough from the center and up the sides, you should begin to have a bit extra come up the sides and over the top.
- Use your fingers to scrape the extra dough off or grab a rolling pin and just roll it one time over the edges of the quiche pan. Now, pinch the dough all around the pan to even out the edges.
- Grab a fork and poke some fork holes in the base of the crust.
- Place a piece of parchment paper gently on top of the uncooked crust and evenly spread out your ceramic pie weights or dried (uncooked) beans.
- Bake for 7 minutes. Remove from oven and carefully remove (HOT!) pie weights. Return crust to oven and continue baking for remaining 5 minutes.
- Remove to a wire cooling rack and allow to cool completely before using.
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- 21 COMMENTS ON "SAVORY PIE CRUST {PALEO}"
- Jeanette | Jeanette's Healthy Living March 7, 2014 at 4:50 am - Reply
- This looks so much like a “real” crust I would never guess it was paleo!
- Jeanette | Jeanette’s Healthy Living recently posted..Easy Turkey Taco Pizza Recipe
- Joanne March 8, 2014 at 4:01 am - Reply
- I love almond flour-based sweet crusts, so I’d imagine I’d love this savory version as well!
- Joanne recently posted..Vanilla Cloud Cake
- EverydayMaven March 9, 2014 at 11:01 am - Reply
- I taste tested this version with some “non paleo” eaters who are big into traditional grains and they couldn’t believe it when I told them it was grain free! they loved it
- dina March 8, 2014 at 10:57 am - Reply
- this looks like a great crust!
- dina recently posted..Weekend Whets 3/7
- EverydayMaven March 9, 2014 at 11:02 am - Reply
- Thanks Dina! It really is – if you make it, come back and let me know how you like it
- Martin Baadsgaard March 11, 2014 at 2:51 am - Reply
- Lovely! But… How is tapioca flour paleo?
- EverydayMaven March 11, 2014 at 9:26 pm - Reply
- Hi Martin,
- Tapioca flour is made from Yuca / Cassava, which is a root vegetable. Root vegetables are Paleo. There is, of course, a bit of processing to get it to a flour but it is intended to be an alternative to gluten and grain flours. With that being said, everyone has their own personal idea of what works for them and should stick with it so if Tapioca isn’t for you, avoid it
- Martin Baadsgaard March 12, 2014 at 1:54 am - Reply
- Oooh, THAT way around. I was just curious, as I thought cassava was too high concentration/too refined starch for paleo.
- I’m not paleo myself, I came here through Tastespotting.
- EverydayMaven March 14, 2014 at 5:23 pm - Reply
- No worries Martin! I think it is pretty high on the starch scale. It is considered a “safe” starch though and widely used in Paleo foods. I think everyone’s bodies (and activity levels) are so different, these types of dishes are for those who don’t mind the starch but want to avoid the grains and gluten. Thanks for reading!
- Jamee March 15, 2014 at 7:43 am - Reply
- I’m planning a paleo brunch menu and I would like to serve mini quiche. Do you think I could use this recipe and press it into mini muffin tins?
- EverydayMaven March 15, 2014 at 10:38 am - Reply
- Hi Jamee! I do think they would work as mini quiche – just make sure to follow the blind baking directions and don’t make the crust too thick. Also, you may need to experiment with doubling as I am not sure how many mini quiche the single recipe will yield. Hope your brunch is great!
- Lyn March 16, 2014 at 2:18 am - Reply
- Would I be able to make the pie crusts in advance and freeze them? I have a big party co ing up and would like to prepare as much as I can prior to the day.
- EverydayMaven March 17, 2014 at 2:44 pm - Reply
- Hi Lyn, I have not tried freezing this crust yet (although it is on my list to try it!). If you do it, let me know how it works out. Thanks and good luck with your party
- Jennifer May 26, 2014 at 7:50 am - Reply
- Are you able to substitute coconut oil for the palm shortening?
- EverydayMaven June 4, 2014 at 8:04 pm - Reply
- Hi Jennifer,
- I have not tried and think it would be a bit too oily. If you do it, let me know how it turns out!
- EverydayMaven June 4, 2014 at 8:04 pm - Reply
- Hi Jennifer,
- I have not tried and think it would be a bit too oily. If you do it, let me know how it turns out!
- Pam July 10, 2014 at 7:03 am - Reply
- Hi,
- Quick question….I’m planning to make this for a tomato pie which I’ll have to cook more. Should I bake the crust the 7 minutes and the 5 or just partially bake it?
- thanks,
- Pam
- Pam July 10, 2014 at 7:05 pm - Reply
- Don’t know if it was the healthiest or not, but it was the most delicious paleo pie crust that I’ve made to date and I have made several!!!! It is definitely a keeper and is more like a traditional flaky crust than any of the others I’ve tried! Great recipe! I made two minor ( I think) changes. I used coconut oil because I’m out of palm shortening and I subbed corn starch (I know, not paleo..) for the tapioca flour, but it still turned out great! Was a very complimentary addition to my tomato pie!
- EverydayMaven July 14, 2014 at 10:58 am - Reply
- Hi Pam,
- So glad it worked out and made a delicious tomato pie! Thanks so much for reading
- EverydayMaven July 14, 2014 at 10:58 am - Reply
- Hi Pam,
- So glad it worked out and made a delicious tomato pie! Thanks so much for reading
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