Hi Pie Lover!
Pie crusts can be finicky even when using wheat flour, but adding the extra element of making it paleo, introduces even more of a challenge. This year I decided to take the plunge and see what I could come up with. I wanted something flaky and buttery that resembled the pie crust that I loved pre-paleo. I think I’ve done it! I’ve really enjoyed this crust this year and I hope you do as well!
In this recipe I use pastured grass-fed butter. Not only does this butter taste much better, it is filled with more nutrients such as the lovely fatty acid Omega 3. Omega 3’s are great at lowering inflammation, improving lung function and are fabulous for the brain, diminishing the effects of ADHD, Alzheimer’s and depression. When cow’s are raised in a factory-farm their diet is lacking in the building blocks for this nutrient. Pastured grass-fed butter is a great way to get more Omega 3’s in your diet.
While cutting the butter into the dry mixture, get your hands on it. This is the easiest way to tell is if it’s been mixed thoroughly. Break up the larger pieces of butter untill you have a nice broken up mixture.
After the dough is able to be worked into a ball and sticks together nicely, wrap it with plastic wrap and set in the fridge for an hour. Remove the dough and let it sit out for about 15-30 minutes until it can be worked with easily and not crack. Press it into a pie plate. You can either fill the crust while it’s raw or bake first depending on the recipe you use it for.
- 2 cups almond flour
- ¾ cup arrowroot powder
- ¼ teaspoon Celtic Sea Salt
- ½ cup cold pastured butter
- 10-15 drops liquid stevia
- 2½-3 tablespoons ice cold water
- In a food processor, combine almond flour, arrowroot, and salt. Pulse to combine.
- Pour dry ingredients into a bowl
- Cut butter into small cubes
- Cut the butter into the dry mixture using a pastry cutter.
- After butter is cut in, mix in stevia.
- Add one tablespoon of water at a time until dough is able to be formed into a ball
- Wrap dough ball with plastic wrap and place in fridge for an hour.
- Remove after an hour and let the dough warm up for about 30 minutes.
- Press into pie plate
- Bake for 25-30 minutes until golden brown.
- Use a pie crust shield, or aluminum foil around the edges to keep from burning.
Pie Crust Heaven,
Sharla xo
