I’m an ardent supporter of #teamliverpâté. I make regular batches…
I’ve been getting wonderful feedback on the Pumpkin Pie Squares I recently posted here on the blog. One lovely Instagram-er who goes by the handle @human.resources described the crust as “super flaky and moist – just like pie crust.”
And my husband had a similar response. In fact, after his first satiating bite of the squares, he looked over the counter at me a tad confused. The crust, he thought, tasted too…familiar. I witnessed the flicker of a panicked ermahgerd-expression as he tried to figure out why on earth after all the wonderful leaps and bounds progress I’ve made in ameliorating Crohn’s symptoms (thanks to paleo and AIP!), would I jeopardize my health by eating…GASP…refined flour?! (Psyching him out like that was just a little fun.)
Needless to say, he was shocked to find out that not a single grain went into the making of that delicious, flaky, and tender crust – anyone would be hard-pressed to tell the difference between this paleo/AIP pie crust and a traditional SAD crust.
While I don’t go out of my way to eat a lot of treats, the holiday season is fast approaching, and I do allow myself to have Martine-friendly goodies on those special occasions. With us Canucks recently celebrating Thanksgiving, I used the occasion as a bit of a trial run for Christmas. And this pie crust recipe is one of the best things to come from that recent test-kitchen run.
For a savory pie crust, omit the maple syrup and vanilla. This recipe is super versatile. You can add a no-bake filling or use it to make a traditional fruit pie. I’m excited by all the possibilities – sweet and savory alike!
Pie Crust -- Sweet and Savory (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
- ½ c coconut flour
- 2 tbsp. arrowroot flour
- ½ c coconut oil, melted
- 1 tbsp. maple syrup
- 1 tsp alcohol-free vanilla
- 3 tbsp. water
- Pinch of salt
- Mix coconut flour, arrowroot flour, and salt together in a medium bowl.
- Make a well in the centre, and pour in the maple syrup, oil, and vanilla.
- Stir by hand until the mixture is completely smooth. It will be runny until the water is added.
- Pour in the 3 tbsp. of water and stir until thickened.
- Press into a standard 9-inch pie plate. Pierce the bottom with a fork.
- Bake at 325 degrees for 15-20 minutes until the crust is golden around the edges.