Thursday, January 10, 2013

Recipe: Perfect Paleo Pie Crust (GAPS/Paleo/Gluten-free/Egg-free)
This is by far the best pie crust I have ever worked with. You can roll it out just like you would any regular pie dough. 

It's incredibly versatile! I actually used this recipe for Ginger Bread Cookies as well. AND ONLY 3 INGREDIENTS!

Perfect Pie Crust 
(GAPS/Paleo/Gluten Free/Egg Free)
Makes 2 Pie Crusts

1 Cup Cored Dates (Compact and Level)
1 Cup Soaked Raw Pecans
2 Cups Soaked Raw Cashews
1 1/2 Cups Boiling Water (For Soaking Dates)
1/3 Cup Coconut Oil (For Rolling Out Crust)

What you will need:
Blender (I Use Kitchen Aid Professional)
Non Porous Surface (I'm Using)
Rolling Pin
Pie Pan or Pie Dish
Really Clean Hands!!

Measure 1 cup of dates and add them to 1 1/2 cups of boiling water. Let soak for 10 minutes. In the mean time put the pecans and cashews in the blender. I like to use the ice crusher setting with my blender for nut butters. Use whatever setting works best for your blender to make nut butter Squeeze all liquid from dates and add them to nut butter. Then blend until completely mixed and oils begin to separate from the nut butter.

When finished blending dump mixture into a bowl (it should plop right out of the blender with no problem,) begin squeezing out all the oils.

Set Oven at 350'

After you get a majority of the oil out of the dough, cover your solid surface and rolling pin with the coconut oil. Separate the dough into two separate balls and begin to roll out the first pie. Roll crust onto rolling pin and place in pan. Repeat or freeze extra dough.

Cure the crust by poking several holes on the bottom and sides of pie crust and bake for 10 minutes. Let cool, and then it's ready for your pie filling!

NEWBIE TIP: To prevent the crust from darkening too much cover edges with tin foil.

This Post is a part of: Waste Not Want Not on Poor and Gluten Free, Gluten Free Wednesday on Gluten Free Homemaker, Real Foods Wednesday on Kelly the Kitchen Kop Homestead Barn Hop on The Prairie Homestead, Tasty Traditions on My Cultured Palate


  1. Oh wow, looks great! Yummy ingredients, too. :) Thanks for sharing this at the Healthy Tuesday hop. Have a Happy Thanksgiving!

  2. This sounds so great! I'm not a pie crust fan, but the ingredients I. His may make me change my mind! Thanks so much for sharing at Tips and Trick Tuesday!

  3. I'm going to have to pin this to save for Thanksgiving - we've got lots of Paleos in the family! Thanks for sharing at Nomday Monday!

  4. How long do you have blend to get the oil to separate? I basically have a fluffy cashew nut butter after mixing in my cuisineart food processor for 10-15min. The food processor is getting pretty warm like it's working really hard so I'm hesitant to keep going. Is there a trick I'm missing? Bummed I may have wasted a bunch of tasty organic nuts and dates :(

  5. Ok after doing a little more internet research I decided to keep processing. After a little over an hour at it (processing 10min then giving my food processor a break for 5min) my food processor over heated and shut off. Luckily by this point, I had reached the desired composition change. Truly amazing how "dough-like" it became. However I made a banana cream pie and the crust did not get/stay crispy. Maybe best used for a hot pie. I wish I had known the time commitment before going in, thanks for sharing your recipe though! I would be curious to try your gingerbread cookie recipe with the remaining dough but didn't find it on your blog.