Disclosure: This post may contain affiliate links. Please read my privacy policy.
This Paleo pie crust recipe is a crisp satisfying “buttery” tart crust that is made from a mixture of almond flour, tapioca flour and coconut flour. This crust makes the perfect base for sweet fruit tarts or pies, as well as savory quiches or pot pies. Naturally dairy free, grain free, and gluten free.
This paleo tart crust is based off of my mother’s French tart recipe, which is a family favorite. I tweaked her recipe to make it dairy-free, grain-free and gluten-free, and the result is just delicious!
This tart/pie crust comes together quickly in the food processor and makes the perfect base for fruit tarts, custard pies, savory egg quiches, and even chicken pot pie! This recipe has become my go-to dairy free and gluten-free tart crust recipe and I love it so very much.
Table of Contents
Why this recipe works
- This recipe is great for those that are dairy free and/or gluten free. Or for those following a Paleo diet. Try this Gluten-free Pie Crust by Texanerin for a recipe made with gluten-free flour.
- You would never know that it was a Paleo, gluten free or dairy free recipe by the taste. It’s just a delicious flakey, puffy yet crisp pie crust.
- It is versatile! You can use this almond flour tart crust to make a fruit tart or a savory quiche. I’ve even used it to make a chicken pot pie.
- You can partially bake this crust prior to using it or bake it all at once with your recipe. Which makes it useful for so many different types of recipes.
- It is so EASY to make, all you do is put all the ingredients in a food processor.
Recipe Ingredients
- almond flour– using blanched almond flour is best here because it has a more refined texture.
- tapioca flour– this helps with the texture of the crust.
- coconut flour– this also helps with the texture of the crust.
- plant based organic shortening– I always use the Nutiva organic shortening to make this recipe, which is a mixture of red palm and coconut oils.
- salt– just a hint. Any type works here.
- coconut sugar– this adds a hint of sweetness. I like using it for fruit pies and tarts. This can be omitted for savory dishes, but I also like it for those as well.
- egg– this helps bind the tart together.
- water– this makes it so the dough comes together.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of tapioca flour, you can use arrow root powder.
- Instead of coconut sugar, you can use maple sugar.
Step by step instructions
Step 1: Add the almond flour, tapioca flour, coconut flour, plant based organic shortening, salt, and coconut sugar to the food processor and mix everything until it is thick, and chunky looking.
Step 2: Add some water and egg to the mixture and mix. It will look creamy at this point.
Let the dough stand for 5 minutes.
Step 3: Roll the dough into a ball with your hands. It may look too creamy to do so, but it will work.
Step 4: Push the dough into the tart dish until it is evenly spread out.
Note: it helps to have wet hands so that the dough doesn’t stick to you.
Then, poke holes into the tart crust using a fork. Also push the sides of the tart back into the mold using the fork.
Step 5: Bake the tart if it needs to pre-bake for the recipe you are making OR decorate the top prior to baking.
Recipes where you can use this pie crust
- In fruit tarts. Like this Paleo Apple Tart or this Paleo Nectarine Tart. These are delicious tarts where the fruit bakes on top of jam and everything cooks until it just melts in your mouth!
- In savory quiches. Fill this tart crust with the quiche mixture of your choice and then bake. I love using this crust to make my spinach bacon quiche.
- In chicken pot pie. Just double the dough and use half of the dough for the bottom of the pie, fill the pan with the chicken pot pie filling, and then top the filling with the remaining dough.
- In a deep dish fruit pie. Double the dough and use half underneath and half on top of the pie filling.
Did you try this recipe? Please leave me a ⭐ review below!
Easy Paleo Pie Crust and Tart Crust (Gluten-free, Dairy-free)
Ingredients
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 3 Tbs coconut flour
- 1/2 cup non-hydrogenated plant based organic shortening, at room temperature (I used Nutiva organic shortening which is a mixture of coconut and red palm oil)
- 1/2 tsp salt
- 1 tsp coconut sugar
- 1 egg
- 2 Tbs water
Instructions
- Preheat your oven to 375 F. Lightly grease a 9.5 inch round tart pan ( I used a le creuset tart dish and it works great.)
- Add 3/4 cup almond flour, 1/2 cup tapioca flour, 3 Tbs coconut flour, 1/2 cup non-hydrogenated plant based organic shortening, 1/2 tsp salt, and 1 tsp coconut sugar to a food processor. Mix until fully integrated. It should be thick and creamy looking, but with large chunks.
- Add 2 Tbs of water and 1 egg to the food processor and and mix. It should be thick and creamy looking. Let the mixture sit for 5 minutes.
- Take the pie crust mixture out of the food processor and roll it into a ball in your hands. Put the ball into the center of the tart dish and push it gently into the pan until it has been evenly distributed. I find that it helps to have slightly wet hands to do this so it doesn’t stick too much. Also, make sure there aren’t holes in the crust when you are pushing it into the dish.
- Then, poke the pie crust with a fork to make small holes all around the bottom of the pie dish, and push the pie crust into the sides of the tart dish with a fork.
- Bake the crust. Note: for partially baked crust, cook until barley set about 12-15 minutes. For a fully baked crust, bake 25-30 minutes, until lightly browned.
Notes
- Instead of tapioca flour, you can use arrow root powder.
- Instead of coconut sugar, you can use maple sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
