Holy Grail Status: Perfect Paleo Pie Crust
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot or tapioca flour, plus more for rolling out dough
- 1/2 teaspoon finely ground sea salt
- 1/2 cup cold butter, palm shortening or lard (very cold)
- 1 egg
- 1 egg white plus 1 teaspoon water to make egg wash
- Weigh and sift together the almond flour, coconut flour, tapioca flour and salt until combined.
- Using a food processor or pastry cutter, cut the cold butter, palm shortening or lard into the flour mixture until the size of small peas.
- Add the egg and pulse just until a dough begins to form.
- Form the dough into a ball, flatten into a disk, cover with plastic wrap and refrigerate for 20 minutes.
- Transfer the dough to a work surface covered with parchment paper that has been lightly floured with tapioca.
- Pat the dough into a ball and flatten it into a disk.
- Lightly dust the top of the disk with tapioca flour and use another sheet of parchment paper to cover the dough as you roll it out into a round at least 12 inches in diameter and about 1/8 inch thick.
- Continue sprinkling tapioca to ensure the dough doesnt stick to the paper.
- Carefully transfer the rolled-out dough to your chosen pan, using your fingers to repair any cracks.
- Make an egg wash by whisking the egg white with a teaspoon of water.
- Brush the edges of dough with the egg wash. You can also use the egg wash to help adhere any decorative cutouts to the edges of the pie dough.
- To partially or completely bake unfilled pastry, preheat the oven to 375 to 400F.
- Bake for 15 to 18 minutes (10 to 12 minutes for partially baked shell).
- Let cool completely on a wire rack before filling.
almond flour, coconut flour, arrowroot, salt, cold butter, egg, egg
Taken from www.foodrepublic.com/recipes/holy-grail-status-perfect-paleo-pie-crust-recipe/ (may not work)