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The Paleo Running Momma

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4.01.17

Best Easy Paleo Pie Crust {Grain Free, Dairy Free}

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The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches!  The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.

Three years of blogging snuck up on me just like that!  Seriously, if I’d remembered my third blog-iversary prior to Wednesday of last week, I would’ve planned something with frosting and a candle.  But, oopses,  no cake in sight today!

Instead of a piece of cake though, I have something that just might be more appealing to you, and certainly versatile.  It’s THE best, (or at least my favorite) Paleo pie crust.

Did you know that for the longest time, making a pie crust intimidated me?  Must be the traumatic pre-paleo memories of bathing myself in flour while failing to properly roll out the dough (it was always sticky, I don’t get it) followed by a crust that never browned quite evenly and just downright frustrated the heck out of me.

Maybe it was simply inexperience, or maybe it was the heavens calling upon me to go paleo – not sure.  Either way, I want you to know that this PALEO pie crust is WAY easier to make, in my opinion, than the gluten-filled pie crusts of my cooking past.

The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.

You can see in the photos above, that the “easy” part of this whole thing might be me letting my food processor do all the heavy lifting, so to speak.   I recommend you do the same!  However!  If you don’t happen to have a food processor, or prefer to combine the dough by hand using a pastry blender, it will work just as well.

The dough is made up of a (many times tested) ratio of almond flour, coconut flour, and tapioca flour.  I measured the coconut flour in Tbsps to ensure you get just the right amount (darned sensitive coconut flour!)  I then used palm oil shortening for the fat, though refined coconut oil would be an option if you can’t locate palm oil shortening.

BUT!  The palm shortening version REALLY has my heart – and makes this crust taste sort of like a Ritz cracker, which is a good thing.  If you do wind up going with coconut oil, you must use the refined kind to avoid a heavy coconut flavor in the final product.

After testing several times, I achieved the “perfect” flavor with fine grain sea salt and just a bit of maple sugar or coconut sugar.  Even for savory pies, I recommend adding 1/2-1 tsp of either of those sugars to cut any bitterness and enhance the flavor.

The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.

See how pretty and smooth that dough looks?  It feels that way too!  Not sticky at all, which made me happy.  If yours feels a bit sticky, you can chill it wrapped in plastic for 10 minutes or so before rolling and pressing into the pie dish.  Using parchment paper for the rolling/pressing helps quite a bit, too.  Whatever you do, don’t add any extra flour!

The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.

Depending on the recipe you’re making, you’ll either bake the crust after filling the pie (for recipes using an unbaked pie shell), halfway, or fully.  If you need to make a double crust pie, you can easily double all the ingredients and then form the dough into two equal balls.

I have not tried freezing the dough, but you can definitely keep it wrapped in the refrigerator for a couple of days before using it.  It will harden quite a bit when chilled, so you’ll need to let it sit out at room temperature for at least 30 minutes before rolling it out.

The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.

One other recipe note!  This dough is very smooth, however, it breaks easily once rolled out, so simply pressing it into the pie dish might work better for you.

On the positive side, it can be repaired as easily as it breaks, so no worries about overworking it the way you have to for a gluten containing crust.  Once baked, the crust is very stable, flaky and flavorful and goes perfectly with any pie!

Mainly due to my many many fails at a paleo lemon meringue pie (ugh, don’t ask!) I’ve made this crust over and over and each time it’s consistent in texture and flavor.  Since giving up on the lemon meringue, I’m now working on a coconut cream pie (needs some tweaking) and have a delicious broccoli quiche coming soon!   Are you ready to swoon over pie?  Let’s bake!

Best Easy Paleo Pie Crust {Grain Free, Dairy Free}

The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.

Best Easy Paleo Pie Crust {Grain Free, Dairy Free}

The best easy paleo pie crust for your favorite sweet desserts or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved and very versatile.
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Baking/Dessert
Cuisine: Grain Free &amp, Paleo
Servings: 8 servings
Print this Recipe
Did you make this recipe?
Leave a review
4.53 from 59 votes

Ingredients

  • 1 cup blanched almond flour
  • 2 Tbsp coconut flour
  • 2/3 cup tapioca flour
  • 1/2 cup palm oil shortening*** or grass-fed butter, or a combination of both
  • 1 tsp for sweet pies or 1/2 tsp (for savory) maple sugar OR coconut sugar
  • 1/2 tsp fine grain sea salt
  • 1 large egg

Instructions

  1. In the bowl of a food processor, pulse all ingredients EXCEPT egg to create thick crumbs*, then pulse/process in the egg until a dough forms** Gather the dough into a ball prior to rolling or pressing into your pie dish.
  2. If the dough is overly sticky (I haven't had it happen), you can wrap it in plastic wrap and flatten into a disc, then chill until it firms up. You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.
  3. To get the dough into your pie dish, you can either:
  4. Roll out the dough into a circle between two sheets of parchment. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
  5. If you don't wish to roll out the dough, you can simply press it into 9 inch pie dish using your hands or a piece of parchment paper as shown in the photo above.
  6. Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.
  7. For a partially baked crust, bake at 375 degrees F for about 6-8 minutes, or until barely set.
  8. For a fully baked crust, bake at 375 degrees F for 15 mins or until very lightly browned. You can use a foil tent to avoid the edges browning too much.
  9. Use for quiches, or any one-crust pie, sweet or savory! For double crusted pies, the recipe can be doubled and the dough formed into two balls of equal size. Enjoy!

Recipe Notes

*If you don't have a food processor, you can use a pastry blender to blend the flours with the shortening until a thick crumb forms as shown in photo
**If not using a food processor, whisk the egg prior to adding, then stir in with a wooden spoon until a workable dough forms
***If you can have dairy, solid, cold grass-fed butter will work well. If dairy isn't an option and you don't have palm shortening, you can also use refined coconut oil, solid, at room temp or colder, BUT the crust will break/crumble more

Nutrition

Calories: 248kcal
Carbohydrates: 13g
Protein: 3g
Fat: 21g
Saturated Fat: 7g
Cholesterol: 20mg
Sodium: 157mg
Potassium: 7mg
Fiber: 2g
Vitamin A: 30IU
Calcium: 32mg
Iron: 0.8mg

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Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Products I Recommend to Make My Pie Crust:


The best easy paleo pie crust for your favorite dessert pies or savory pies and quiches! The dough comes together in minutes in a blender and is gluten free, grain free, dairy free, family approved, and very versatile.

Want more Paleo baking recipes?  Try one of these!

Paleo Pumpkin Pie

Paleo Key Lime Pie with Coconut Pecan Crust

Paleo Raspberry Custard Tart

Paleo Lemon Bars with Coconut Whipped Cream

Tell Me!

Two things:

Favorite sweet pie? Um, can I list 10?!

Favorite savory pie? Any quiche.  Seriously, any quiche at all!

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

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  • Paleo Apple Pie {Gluten Free, Dairy Free Option}
  • Garlic Herb Paleo Dinner Rolls {Grain Free, Dairy-Free}
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Mel _OutRunCf says

    April 1, 2017 at 10:49 am

    Congrats on three years! Love your blog! I miss your posts about life and exercising though. Do you still run? Do yoga?

    Reply
    • Michele says

      April 1, 2017 at 11:18 am

      Thank you! Yes I still do both, just much more casually lately 🙂 I started to feel forced to write about it after a while, though I’m sure it will sneak back here and there now that Spring is on the way finally.

      Reply
  2. Mel_OutRunCF says

    April 1, 2017 at 12:03 pm

    I understand! I guess I am curious because your blog taught me so many things about running and eating paleo. I never thought it was possible to eat this way and perform… and I just ran my fastest half-marathon ever last month, a week after completing my first whole 30. So let’s say that I am now convinced. Since you’ve been eating this way and running for a while, I am always very interested in reading more about your journey. But of course, only it is your blog and totally your decision 😉

    Reply
    • Cheryl says

      April 1, 2017 at 4:08 pm

      From day 1 to day 30 (when he ran the marathon), my husband shaved an entire minute off his marathon pace! Isn’t that crazy?!

      Reply
      • Mel_OutRunCF says

        April 1, 2017 at 6:14 pm

        Amazing, indeed! My PB on the half was from 10 years ago and I never thought I could run that time again. And not only did I shave 2 minutes from that time, I also ran this time on a morning when it was -25F outside! Can’t wait to see what I can do on a spring day 😉

        Reply
  3. Cheryl says

    April 1, 2017 at 5:23 pm

    I can’t wait to use this in a pot pie or quiche! Mmmmm

    Reply
  4. Emily says

    April 3, 2017 at 1:59 am

    It looks SO buttery and thick and just perfect; I would LOVE to eat pie with you. It honestly doesn’t look any different from a regular one; and it’s gluten free!

    Reply
    • Michele says

      April 3, 2017 at 11:17 am

      Yes! I actually liked it better than many traditional pie crusts I’ve made, score!

      Reply
  5. Joanna Pelc says

    April 3, 2017 at 4:03 am

    Just wondering if you can replace the almond flour with a non-nut flour. Would love to make some pies for my kid’s school lunches but the school has a no-nuts policy.

    Reply
    • Michele says

      April 3, 2017 at 11:16 am

      I’m not sure, to be honest. My gut instinct would be to use a coconut flour/tapioca combo but coconut flour is tough to estimate amounts since it’s dense and rather sensitive. If I had to throw out a guess, I’d say 2/3 cups total of coconut flour along with the 1/3 tapioca. My concern is whether you can still get away with one egg with these amounts, since coconut flour often requires more eggs than almond flour to perform properly. If you do try it out with these measurements, let me know how it goes!

      Reply
      • Krista says

        May 27, 2017 at 5:08 pm

        Tiger nut flour is usually a good 1:1 replacement for nut flours, and contains no nuts (or tigers!) 😉 You can find it on Amazon.

        Reply
  6. milliesmom says

    April 3, 2017 at 12:15 pm

    I am sensitive to gluten and tapioca flour – can you provide a sub for the latter? sweet rice flour, maybe? Loving cooking w/ the almond flour, tho & thank you for specific measurements on coconut flour – It will drive you to tears!!

    Reply
    • Michele says

      April 3, 2017 at 1:38 pm

      Sometimes arrowroot starch can sub for tapioca, though I haven’t tried it here, I do think it’s worth a shot!

      Reply
  7. Kristin says

    June 19, 2017 at 2:06 am

    This is the pastry recipe I have been searching for!! Thank you so much for this, it turned out beautifully.

    Reply
  8. Dena says

    October 5, 2017 at 12:58 am

    Looks like a great recipe! I’ve always had trouble before with typical gluten free crusts breaking. Is there any reason why palm oil shortening is better to use than lard? I’m just not sure if I’ll be able to find that shortening here in the store

    Reply
    • Michele says

      October 5, 2017 at 9:37 am

      I think lard would be good, the only fat I tried that didn’t work out well was coconut oil, I’ve tried all butter too, and a combo of butter and shortening and that was fine too. If you try it with lard let me know!

      Reply
      • Esta says

        April 2, 2018 at 4:09 pm

        4 stars
        So I made this with all shortening, then with half shortening/half butter, and then with all butter. The former two worked great, the all-butter one turned into a paste lol. Great recipe!

        Reply
    • Adrian says

      December 30, 2017 at 4:30 am

      Hi Dena,
      Did you try this recipe using lard? I’m keen to hear if it worked out ok?
      I haven’t found anywhere that sells grass fed butter or palm oil shortening but can get hold of lard.
      Thanks Adrian

      Reply
  9. Beth says

    November 22, 2017 at 12:33 pm

    5 stars
    Just made two crusts for Thanskgiving! This recipe is so easy and the pie crust is smooth and smells delicious. I will be rolling it out tomorrow, so the crusts are in the fridge now. I used butter as my shortening since I do eat dairy. I can’t wait to bake these! Thank you for your awesome recipes!

    Reply
    • Michele says

      November 22, 2017 at 12:49 pm

      I hope the pies work out! Happy Thanksgiving 🙂

      Reply
  10. Danielle S. says

    May 12, 2018 at 9:35 pm

    Hi! I love your blog because it gets my hubby eats all the paleo/whole30 dishes and he doesn’t even know it! 🙂

    I’m making Mother’s Day brunch and thought I’d try this for the quiche. I don’t have palm shortening. Would grass fed ghee work in it’s place?

    Thanks!

    Reply
    • Michele says

      May 14, 2018 at 12:13 pm

      Yes that would work fine, sorry for the late reply, hope it worked out!

      Reply
  11. Ashlee says

    May 20, 2018 at 10:14 pm

    Do you think cassava flour would be a good substitute for the tapioca flour?

    Reply
    • rebecca says

      April 12, 2019 at 10:43 am

      i dont think so, cassava is not starchy to make it bind. the tapioca acts as the ‘gluten’ to bind this together and give it some stretch. try arrowroot instead.

      Reply
  12. Michelle says

    June 10, 2018 at 3:49 pm

    Does the grass fed butter need to be chilled/hard or can it be room temp/soft?

    Reply
  13. Karen Patel says

    June 20, 2018 at 3:04 pm

    5 stars
    Tried this pastry and it turned out perfect. Big hit with the family too ?. Is now my ‘go to’ recipe for any type of pie pastry. Thank you for your hard work perfecting the recipe and well done on the success of your blog.

    Reply
    • Michele says

      June 20, 2018 at 9:36 pm

      Thrilled to hear that!

      Reply
      • Mary says

        February 7, 2019 at 7:33 pm

        Are you aware of just how bad palm oil is?! it’s destroying rain forests… orangutans are near extinction due to habitat destruction for palm oil. Please be aware of what u promote.

        Reply
        • rebecca says

          April 12, 2019 at 10:42 am

          the palm oil she promotes, which is also what i use, is from sustainable forests in Venezuela, so no orangutans or other primates are harmed.

          Reply
  14. Paula Gustafson says

    August 2, 2018 at 8:07 pm

    This is a really good pie crust!

    Reply
  15. Janelle says

    September 16, 2018 at 2:25 pm

    Loved this pie crust. It worked perfectly the first time I made it. It was also my first time making any pie crust. I did use grass feed butter. I really want to try to make some kind of snaking cracker/crust with this recipe. I’m a dipper and really miss my crackers and bread.

    Reply
    • Michele says

      September 16, 2018 at 8:47 pm

      I agree about the crackers! I actually think the crust tastes a lot like a ritz 🙂 Glad you liked it!

      Reply
  16. Sharon says

    September 21, 2018 at 2:08 pm

    Just wondering if this crust freezes well with or without contents.

    Reply
  17. Deb says

    October 7, 2018 at 5:45 pm

    Can’t do coconut flour. If I was to increase others any idea by how much?

    Reply
  18. Cynthia Hayward says

    October 14, 2018 at 9:35 pm

    Fantastic and flaky – this is the pie crust I’ve been searching for. Thanks!

    Reply
    • Michele says

      October 16, 2018 at 6:58 am

      Great to hear, enjoy!

      Reply
  19. Katie says

    October 18, 2018 at 1:56 pm

    I have an allergy to coconut – what I can substitute, and in what quantity, for the coconut flour?

    Reply
  20. Pamela says

    October 24, 2018 at 10:16 am

    When you say maple sugar can you use maple syrup?
    Looking to use this for Paleo veg pot pie recipe I want to try

    Reply
  21. skincare says

    November 10, 2018 at 3:23 am

    Excellent site yߋu’νе got hеre.. It’s һard to find good quality writng ⅼike yoᥙrs nowadays.
    I honestly appeciate people ⅼike you! Tɑke care!!

    Reply
  22. Karen says

    November 18, 2018 at 10:03 pm

    5 stars
    This recipe exceeded my expectations! I am gluten free and have never found a gf pie crust recipe I was thrilled with. My daughter is grain free so I tried this one it is now our favorite. Went together easily and the dough was so nice to work with—no crumbling—and very easy to patch where needed. Everyone gave it rave reviews for taste and texture too. I was requested to make it for Thanksgiving. Thank you so much!

    Reply
  23. Dianne says

    November 22, 2018 at 9:31 am

    It was sticky so when spreading in pie plate I used extra tapioca flour on hands and top of pastry, great results, Thanks!

    Reply
  24. Silvia Boobar says

    November 22, 2018 at 2:17 pm

    I made this pie last night and it turned out great. Best gf pie crust ever!!!! Highly recommend it. Now I am looking for a recipe without almond flour for my son who can’t have almonds.

    Reply
  25. Kristina B. says

    November 23, 2018 at 7:43 pm

    5 stars
    This is the best Paleo pie crust I’ve tasted! Blends deliciously with whatever pie you make … not too strong or crumbly.

    Reply
  26. Jennifer C says

    January 5, 2019 at 5:19 pm

    Made this crust for a savory quiche and it was simply amazing!!! I used butter instead of shortening. Definitely could not tell that it was gluten-free. The crust held up well without crumbling, and I think it tasted better than many of the regular pie crusts I’ve had over the years!

    Reply
  27. Erica says

    March 15, 2019 at 5:32 am

    Poor. Followed this recipe and the dough was hard to roll out and press into the baking molds. Crumbles and falls apart. The same after baking the dough crust.

    Reply
  28. make up says

    March 29, 2019 at 10:02 am

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    Reply
  29. Jennifer Kaplanski says

    April 24, 2019 at 5:01 pm

    Hello…has anyone tried this recipe using a removable base and sides tart pan? Thank you.

    Reply
    • Michele says

      April 29, 2019 at 4:01 pm

      Hi! That works well, I’ve made savory tarts using a pan like that with this crust.

      Reply
  30. Candace says

    May 1, 2019 at 12:09 pm

    I really like your white pie dish. Do you know what brand it is? Thank you!

    Reply
  31. marta says

    May 13, 2019 at 9:26 pm

    5 stars
    Yum – great recipe for sweet or savoury – thanks 🙂

    Reply
  32. Tracy says

    May 18, 2019 at 2:34 pm

    I’m in Colorado at an altitude of 6,000ish ft. Do you think any adjustments would be needed for high altitude?

    Reply
  33. Nancy A Paine says

    June 10, 2019 at 11:30 am

    5 stars
    I used this pie crust recipe, and it is delicious, and works very well. I used cold butter, cut up, for my fat. I thought it needed a bit more sugar, plus I added vanilla, and it baked up tasty, browned nicely, and held it’s shape. I froze it after pressing it into the glass pie dish. I made a fruit pie, and it also held the filling well. but I would have baked it a bit longer than recipe stated, as the center dough was bit underdone. Delicious, brown, held shape, easy to make in food processor! Loved it!

    Reply
  34. Whitney says

    June 11, 2019 at 11:49 pm

    I see there is dairy in here..I am allergic to all dairy. I am not interested in using palm oil. Could I use coconut oil or something else? Thank you Michelle

    Reply
  35. Holly says

    June 19, 2019 at 11:28 am

    Hi, this sounds and looks amazing. Do you think it would work with a flax or chia egg?

    Reply
  36. karin says

    October 7, 2019 at 8:02 pm

    5 stars
    Super easy to make, great consistency, and very tasty!

    Reply
  37. Lori Henderson says

    October 18, 2019 at 7:48 pm

    since my husband became celiac ive been struggling to find delicious gluten free recipes so i was skeptical and i dreaded making a homemade crust when he requested a pumpkin pie but i was very happy with this recipe. it was easy and delicious. great work! and many, many, thanks!!!

    Reply
  38. Denise says

    October 20, 2019 at 12:07 pm

    5 stars
    Just made this crust for first time to make a quiche and will definitely be making again. Tastes great! So excited to be eating quiche again.

    Reply
  39. Megan says

    November 16, 2019 at 2:42 pm

    5 stars
    Love this crust and have made it several times! I have also subbed cassava flour when I needed it to be nut free and it worked great. I’d like to make it ahead of time for Thanksgiving and freeze it – have you tried freezing it? Thanks for any input.

    Reply
  40. megan says

    November 17, 2019 at 8:47 pm

    5 stars
    I tried a number of different paleo pie crusts last year for Thanksgiving — this one was simply the best!! So excited to have this. Thank you!!!

    Reply
  41. Bob says

    November 20, 2019 at 4:15 pm

    Amazing, absolutely amazing! I used with a quiche. My wife and son both said they liked the crust better than the wheat base one I used to make. So glad we found this. Thanks!!!

    Reply
  42. Claudita says

    November 22, 2019 at 4:53 pm

    5 stars
    I forgot to review this crust last year after trying it at Thanksgiving time. Now is that time again, and I’m about to make 3 pies using this recipe (pecan, pumpkin, and a quiche!) to bring it to my sister, who suffers from Celiac disease. I’ve been baking paleo/gf crust for over 7 years, and I got to say this recipe it’s the big winner! It’s flaky and not dense, unlike many other gf pie crust recipes. I used the butter/shortening combo because we had to have that buttery flavor. It was such a big hit, even with the non gluten-free family. Great recipe, thank you for sharing!

    Reply
  43. Sara Elizabeth Feavearyear says

    November 27, 2019 at 9:05 am

    came out great looks and tastes just like pecan pie

    Reply
  44. Camille McCoy says

    December 24, 2019 at 3:45 pm

    5 stars
    Easy to make Tastes great

    Reply
  45. Annie says

    January 9, 2020 at 12:38 pm

    I’ve loved trying your recipes these last few months. I’m wondering about this pie crust recipe, do you think it could be used to make the crust for pasties or small meat pies? I’m thinking like the kind you pick up with meat stuffed in them. Not sure if the consistency of the crust would hold a filling…

    Reply
  46. Natalie says

    February 10, 2020 at 5:29 pm

    5 stars
    Omg! Best, best crust ever! I have made it more than 20 times and always turns out perfect! Love most of your recipes, but this is one of my favorites ?

    Reply
  47. Liana says

    February 27, 2020 at 11:50 pm

    2 stars
    I tried making this recipe twice and both times I ended up with an unsalvageable sticky mess. Which is a shame cause most of the recipes here are amazing.

    Reply
  48. Tracy Long says

    April 3, 2020 at 11:31 am

    5 stars
    My family loved it. I will have to remember this one in the rotation. It was just what we needed on a cold spring evening!

    Reply
  49. Tina says

    April 13, 2020 at 12:51 pm

    5 stars
    I love this crust. I used raw solid coconut oil and it worked beautifully — I didn’t even need to refrigerate it. I also like the fact that it breaks down the different flours because I don’t use the King Arthur blend your recommend in your sweet potato pie recipe — which is the pie I made with this crust. I mathematically calculated the individual flours for the pie (based on this crust recipe) and the pie was/is fabulous!!! It was the perfect way to use up my sweet potatoes, which were more than ready to be eaten (LOL). PS – I love your chocolate cake too!!!

    Reply
  50. Myrna Matinata says

    May 21, 2020 at 9:13 pm

    These recipes are my new favorites! I make apple ? pie ?, also lemon pie ? and savory palms of hearts tart. All delicious ?
    Thanks so much ??

    Reply
  51. Liz says

    May 25, 2020 at 4:59 pm

    5 stars
    Love this recipe! I use a large pie plate, so had to increase all ingredients by 50%. I also use a combo of refined coconut oil (firm at room temp) and organic ghee, which is real butter. This results in a very workable and delicious dough!

    Reply
  52. Tyson says

    June 15, 2020 at 9:28 pm

    5 stars
    Used this for a paleo pot pie and it turned out fantastic!!!

    Reply
  53. Krystal Pulido says

    August 15, 2020 at 1:26 pm

    Do you think I can use this to make empanadas

    Reply
  54. Antonia says

    September 12, 2020 at 7:37 am

    Can I use COCONUT OIL instead of palm shortning?

    Reply
  55. Christy says

    September 21, 2020 at 8:52 am

    5 stars
    In preparations for the holidays, could you prepare the crust in tin pie pans and freeze them?

    Reply
  56. Elysia says

    September 27, 2020 at 8:33 pm

    our Fav paleo pie crust recipe! Do you think I could premake an Apple pie and freeze it all completely raw? Have you tried it?

    Reply
  57. Liisa says

    October 24, 2020 at 11:04 am

    5 stars
    This pie crust is wonderful and super easy! The dough balled up in the food processor like it was supposed to and it was easy to work with when pressing it into the pie plate. Any cracks on the edges were smoothed out with no problems. The flavor was so delicious! I would recommend when baking to cover the crust edges until near the end if you are baking for any length of time as it does brown easily. I’m thrilled to have this recipe. Thank you!!!

    Reply
  58. Thorwife says

    October 29, 2020 at 6:54 pm

    What if I don’t have a pastry blender or a food processor? Can I just mix by hand? I only have a stick blender and an electric mixer. I really want to make this on Sunday!!

    Reply
  59. Becky says

    November 2, 2020 at 4:52 pm

    This crust is simply amazing!
    I made it for the first time this week and used it for a mushroom galette. It was buttery, flaky and held together beautifully. I can’t think of anything that would make this better. It’s incredible. Thank you for giving me an option and adding variety into my diet while I am on a gut healing protocol eliminating dairy, grain and sugar.

    Reply
  60. Blobhead says

    November 4, 2020 at 6:24 pm

    5 stars
    I made jam tarts they were amazing! Great recipe.

    Reply
  61. Sharon says

    November 6, 2020 at 10:40 am

    Can I replace the coconut flour 2 tablespoons with something else (allergy)

    Reply

Trackbacks

  1. Paleo Broccoli Quiche with Bacon | The Paleo Running Momma says:
    April 5, 2017 at 5:00 am

    […] up, a bit more about the recipe.  You’ll see below that I give you the option of using my paleo pie crust, OR my Whole30 friendly sweet potato crust.   Both are delicious, however it was VERY exciting for […]

    Reply
  2. Coconut Custard Pie {Paleo, Dairy Free} | The Paleo Running Momma says:
    April 8, 2017 at 5:01 am

    […] from the huge photos, and the title, and the obvious) – it’s another filling for my paleo pie crust from last […]

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  3. Lemon Curd Tartlets {GF, DF, Paleo} | The Paleo Running Momma says:
    April 12, 2017 at 5:01 am

    […] the originally intended recipe – a lemon meringue pie.  In fact, while I was working on my pie crust recipe, I failed 4 times total on my “dream” lemon meringue […]

    Reply
  4. Paleo Chicken Pot Pie {Grain Free} | Paleo Running Momma says:
    September 23, 2017 at 5:00 am

    […] all starts with the dough/crust.  I based the recipe on my easy paleo pie crust, nearly doubling it and using a mix of organic palm oil shortening and grass fed butter for the […]

    Reply
  5. best easy paleo pie crust — PALEO? NO PROBLEM! says:
    October 10, 2017 at 2:21 am

    […] Recipe author: Michele from Paleorunningmomma.com […]

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  6. Green Tomato Pie | Ashley Marie Lifestyle says:
    October 16, 2017 at 3:06 am

    […] grain free crust, it doesn’t matter.  I used a grain free crust recipe from Michele over at Paleo Running Mama, her amazing […]

    Reply
  7. Salted Caramel Pecan Pie {Paleo, Gluten-Free} | The Paleo Running Momma says:
    October 21, 2017 at 5:01 am

    […] have my classic paleo pie crust (I linked to the recipe below but you can also find it here).  In order for the filling to bake into a custard, we’re whisking eggs into the cooled […]

    Reply
  8. Paleo Chocolate Pecan Pie - Wholesomelicious says:
    November 16, 2017 at 9:07 pm

    […] off topic, and I’m sure you just want the recipe already. I used my friend Michele’s crust from the Paleo Running Momma. I realized after trying to use other crusts that I love for other recipes, this one worked much […]

    Reply
  9. Apricot Custard Slice says:
    February 5, 2018 at 12:14 am

    […] is really no comparison between homemade and store bought. Homemade wins hands down every time.  https://www.paleorunningmomma.com/paleo-pie-crust-grain-free-dairy-freeThe remainder of her blog has some delicious looking recipes […]

    Reply
  10. Bacon, Caramelized Onion and Veggie Quiche {Paleo, GF, DF} | The Paleo Running Momma says:
    May 6, 2018 at 5:00 am

    […] particular quiche, I decided to pile all the goodness into a more traditional grain free and paleo pie crust, rather than using a sweet potato or butternut squash crust as I typically […]

    Reply
  11. Grain-Free Quiche says:
    May 9, 2018 at 4:24 pm

    […] experimented with the crust recipe (adapted from The Paleo Running Momma) a number of ways. It really *does* need the little bit of sweetness, even though the resulting […]

    Reply
  12. Savory Tart with Ham and Broccoli {Paleo} | The Paleo Running Momma says:
    May 19, 2018 at 5:01 am

    […] the crust – I used my go-to easy paleo pie crust here, and as usual it was pretty darned perfect.  You’ll see that you can use grass-fed […]

    Reply
  13. Savory Tart with Ham and Broccoli Paleo | Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia - Asia says:
    May 19, 2018 at 5:06 am

    […] the crust – I used my go-to easy paleo pie crust here, and as usual it was pretty darned perfect.  You’ll see that you can use grass-fed butter, […]

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  14. Garlic Herb Paleo Dinner Rolls {Grain Free, Dairy-Free} | The Paleo Running Momma says:
    June 5, 2018 at 1:58 pm

    […] Easy Paleo Pie Crust  […]

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  15. Maple Pumpkin Pie – Celiac Sweetie says:
    November 17, 2018 at 2:26 am

    […] HERE for a paleo pie crust recipe. I have not tried this one, but I chose this one to link as I have […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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