Paleo Pie Crust (Grain Free)
Serves: 1 pie crust
Paleo Pie Crust from Primally Inspired (Grain Free & Nut Free)
  • ½ cup arrowroot flour (I use THIS) or tapioca flour
  • ½ teaspoon sea salt
  • ⅓ cup coconut oil (I use THIS one - it's refined so it doesn't taste like coconut)
  • ⅓ cup milk of choice (I use coconut milk, but you can use almond milk, dairy milk, etc.)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup, honey or other sweetener of choice
  • 1 egg (use chia or flax egg for an egg-free version)
  • ⅓ cup coconut flour (I use THIS)
  • ½ to 1+ cup of additional arrowroot or tapioca flour (enough to form a dough)
  1. Add ½ cup of arrowroot flour and sea salt to a medium sized mixing bowl.
  2. Combine the coconut oil, coconut milk, maple syrup and vanilla extract over medium heat on your stove and bring to a boil. Once boiling, take it off the heat and pour the it into the arrowroot flour bowl.
  3. Stir until combined.
  4. Crack in one egg and stir until combined.
  5. Add in the coconut flour and stir until combined.
  6. Add in additional arrowroot or tapioca flour until the mixture forms a dough. I suggest starting with ½ cup. If that's not enough, add more until a dough forms. I usually have to add in about 1 cup of extra arrowroot/tapioca flour. Just like a traditional pie crust, you can't go wrong with adding more flour :)
  7. Press the dough into a 9 inch lightly greased pie pan.
  8. Fill your crust with your pie filling of choice. Put a pie shield (I use THIS one) around the crust and then bake as directed per your pie filling instructions. Enjoy!
If you are planning on leaving your dough in the refrigerator for longer than 1 hour (I do not recommend it), be sure to wrap it very tightly or else it will dry out and be very hard to work with! If you do leave it in the fridge for a long period of time and it does happen to dry out, don't fear - just add a teaspoon of water at a time until the dough is easier to work with.
Recipe by Primally Inspired at