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No-Roll Paleo Piecrust

Makes one 9-inch pie shell
Time 1 hr 20 min
This rich crust is made from almond flour and coconut oil for deep flavor and a very tender crumb that’s great for fruit pies, quiche and pudding pies. The top edge is susceptible to scorching, so watch your pie as it bakes and use strips of aluminum foil to cover any parts that brown too quickly. Watch our how-to video.
  • 2 1/3 cups finely ground almond flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup coconut oil chilled
  • 1 egg

Combine almond flour, cinnamon and salt in a food processor. Add oil and pulse to combine. Add egg and pulse until mixture just pulls away from sides of the bowl. Shape dough into a disk, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.

Place dough in a 9-inch pie plate or tart pan. Using your fingers, press dough out from center and up sides of the pan.

Trim any excess dough from top of the pan and flute or smooth top edge of crust so it is even and neat. Fill as desired and bake, or prebake crust in a 300°F oven until just lightly browned and dried, 15 to 17 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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