Pie Crust (Paleo, Keto, GAPS, grain-free, gluten-free, vegan)

I’ve created this SUPER SIMPLE pie crust recipe for you because I know some of the gluten-free options on the market contain a bunch of junky, questionable ingredients.

You might be thinking “pie crust? Who has time to make pie crust?”

But I promise, when I say SUPER SIMPLE, I mean it! This crust comes together in a cinch. You can pre-bake it and use it for a “no bake” recipe just like my No Bake Pumpkin Pie or bake it with whatever pie recipe you choose!

Yield: 12

Author: Yvonne Tomlinson

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Pie Crust (Paleo, Keto, GAPS, grain free, gluten free, vegan)

Prep time: 10 MinCook time: 11 MinTotal time: 21 Min

Ingredients

• 2 cups almond flour
• 2 tbsp tapioca flour
• 2 tbsp coconut flour
• 1/2 tsp sea salt
• 1/3 cup coconut oil butter, or ghee
• 2 tbsp monk fruit or erythritol use 1 tbsp honey for GAPS

Instructions

1. In a food processor combine the almond flour, coconut flour, tapioca flour, ground flaxseeds, sweetener, and sea salt.
2. Pulse in the coconut oil (unmelted).
3. Scoop the mixture into a 9 or 10-inch glass or ceramic pie dish and press it in evenly.
4. If making a no-bake pie, bake the crust at 350 degrees for 12-14 minutes, or until golden brown.
5. Let cool before filling.

Notes

This crust is a cinch to make. 

Do not pre-bake this crust if you are planning to bake your pie filling.

Nutrition Facts

Calories

176

Fat

15

Sat. Fat

6

Carbs

9

Fiber

2

Net carbs

6

Sugar

4

Protein

4

Sodium

99

Cholesterol

0