So, last March DH and I went Primal. Then summer hit, and convention season, and we’re still not back on the wagon, but that’s really beside the point.
The point is, after much trial and error, I have finally figured out how to do a pie crust without wheat flour. This is inspired by PaleoSpirit’s Paleo Dinner Rolls.
If you don’t do dairy, I’m sure ghee would work just as well. Substitute other fats at your peril: I’ve only ever tried this as written, and a lot of healthy fats have their own distinct flavors.
Makes: 9″ pie crust
- 1 cup tapioca flour/starch (arrowroot powder would probably also work)
- ¼ cup coconut flour
- ½ teaspoon sea salt
- ½ cup butter, melted and still warm
- 1 large egg
- 3 tablespoons coconut sugar*
Preheat oven to 350F.
Mix coconut flour, tapioca flour, salt and sugar in a bowl until well combined. Add the melted butter and stir until the mixture begins to resemble coarse crumbs. Mix in the egg.
Roll out your crust, or press it into your pie plate. You may need to let the dough sit for a while to allow the coconut flour to absorb enough moisture. Bake for ~12 minutes, or until it is just beginning to brown.
*I find this a little two sweet on its own, but it’s just fine once the pie is filled. I liked it with no added sugar, but DH found it sour. Your mileage may vary.
Pictures to follow, after I make our Thanksgiving pumpkin pie tomorrow.
UPDATED 12/10/15: Success! A primalized pumpkin pie that tasted like a proper pumpkin pie! For the filling, I changed out the sugar in the basic Libby’s recipe for half honey, half maple syrup. Can’t help you if you don’t do dairy, sorry, although I pinned one that used soaked cashews and would have been really good with less (no?) allspice.
Used this same recipe to make a cheesecake crust last weekend, loosely following the instructions at Cooking for Engineers. DH says it may be the best cheesecake I’ve ever made. Added a half-teaspoon cinnamon to the crust, left out the flour in the filling entirely, subbed apple cider vinegar for lemon juice, and swapped out the sugar for 3/4 c each of (local, raw) honey and (real) maple syrup.