Perfect Pie Crust (recipe for sweet or savory crust)

Who doesn’t love a good pie crust? I mean come on, its so good. Not only is pie crust a favorite for all, but the versatility of a good crust is what makes it special. You can use this crust recipe to make anything from savory egg dishes, to pot pies, to sweet warm pies.

I’ve included two different crust variations one “Basic Crust”, this will be for quiches, pot pies, hand pies, ect. Also A “Sweet Crust”, this is for your tarts, pumpkin, fruit pies, pecan pie, ect. So you now have an easy recipe to re-create all your pre-paleo favorite treats! And it’s DELISH!

Honestly, this pie crust is crazy simple to throw together. You can also make it ahead of time and keep it in a sealed container for up to three days. (I have not tried freezing it YET.)

My one BIG tip is to coat the parchment paper and the dough with plenty of arrowroot powder before and during rolling it out. This will prevent any sticking to the rolling pin. This dough is easy to work with, so you really can make the most pretty pies, just like you could with refined flour.

This crust is crispy, savory, and even holds up to your heavy pie fillings. This recipe is a total game changer to add to your fun, paleo treats! I can’t wait to hear how much you all enjoy this!

Print Recipe

Perfect Pie Crust

Simple Pie Crust for sweet and savory dishes. (Two recipes included.) This crust is super easy to work with and best of all, delish!

Course

Dessert, Main Dish

Cuisine

American, Fall, Holiday

Keyword

holiday, Paleo

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Basic Crust

• 1.5 cups Almond Flour
• 1.5 cups Arrowroot Powder
• 1 large Egg
• 1/4 cup Coconut Oil room temperature
• 1/4 cup Cold Water
• 1 tbsp Apple Cider Vinegar
• 1/8 tsp Salt
• 1/8 tsp Pepper

Sweet Crust

• 1.5 cups Almond Flour
• 1.5 cups Arrowroot Powder
• 1 large Egg
• 1/4 cup Coconut Oil room temperature
• 1/4 cup Cold Water
• 1 tbsp Apple Cider Vinegar
• 1/8 tsp Salt
• 1/8 tsp Cinnamon
• 1/4 cup Coconut Sugar

Course Dessert, Main Dish Cuisine American, Fall, Holiday Keyword holiday, Paleo Prep Time 15 minutes Cook Time 45 minutes Servings people Ingredients Basic Crust 1.5 cups Almond Flour 1.5 cups Arrowroot Powder 1 large Egg 1/4 cup Coconut Oil room temperature 1/4 cup Cold Water 1 tbsp Apple Cider Vinegar 1/8 tsp Salt 1/8 tsp Pepper Sweet Crust 1.5 cups Almond Flour 1.5 cups Arrowroot Powder 1 large Egg 1/4 cup Coconut Oil room temperature 1/4 cup Cold Water 1 tbsp Apple Cider Vinegar 1/8 tsp Salt 1/8 tsp Cinnamon 1/4 cup Coconut Sugar

Instructions

1. If you are making either the basic crust or the sweet crust the baking instructions remain the same.
2. Add all ingredients into stand mixer. Intermittently mix the ingredients together as you add.
3. Once the dough starts to form a ball it is ready. Remove dough from bowl and separate dough into two even round balls. Set one aside.
4. Roll out dough on parchment paper. (This will make the transfer to the pie pan the easiest.) Use arrowroot powder to lightly coat the dough to prevent sticking. Transfer to pie pan.
5. Bake pie crust according to pie filling recipe instructions.