Pie Crust — Sweet or Savory (Paleo, AIP)

Pie Crust — Sweet or Savory (Paleo, AIP)

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!

4.9 from 9 reviews
Pie Crust -- Sweet and Savory (Paleo, AIP)
 
Author:
Recipe type: Treats
Ingredients
  • 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
Instructions
  1. Mix coconut flour, arrowroot flour, and salt together in a medium bowl.
  2. Make a well in the centre, and pour in the maple syrup, oil, and vanilla.
  3. Stir by hand until the mixture is completely smooth. It will be runny until the water is added.
  4. Pour in the 3 tbsp. of water and stir until thickened.
  5. Press into a standard 9-inch pie plate. Pierce the bottom with a fork.
  6. Bake at 325 degrees for 15-20 minutes until the crust is golden around the edges.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 29 comments for this article
    • Martine Partridge Author at 12:42 am

      Hi Stephanie. I have made an apple crumble pie with this crust. I baked the crust first for about ten minutes, let it cool slightly, then put the fruit filling in with the crumble on top, and baked for another 20 minutes. I haven’t tried a fruit pie with the raw crust yet, but I intend to experiment, so I’ll be sure to keep you posted on how that goes! 😉

  1. Alaena at 2:59 am

    Thank you for this recipe, Martine! I made it for a bunch of boys while watching football! The only changes I made (because of what I had on hand) were omitting the vanilla and replacing the maple with molasses. I could have eaten the crust all by itself, but I simmered organic blueberries with a touch of lemon and cinnamon and poured it into the pre-baked crust & let it set in the fridge for a couple hours. Mm’ mm’!

  2. Casey Miller at 6:12 pm

    SO STOKED TO TRY THIS! I’m going home for Thanksgiving, and will be assisting in cooking the dinner with my mom, and sister – to take the stress off our grandmother. I’ve been diligently searching for AIP-friendly ‘fall’ recipes and I believe I just found the crust for my pumpkin pie. I’m so excited because I constantly hear, “Oh, Casey can’t have this, Casey can’t have that.” — Can’t wait to SHOW them how healthy and delicious the diet I eat on a daily basis truly is!

    Thank you!!

  3. Susie at 12:45 am

    Hi, Martine,

    I’m so glad I found this recipe. I have so wanted to have turkey pot pie after Thanksgiving – and this worked very well. I pre=baked about 1/3 of the dough flat on a pizza stone and the other 2/3 in the small pan I was using. I added cooked diced turkey, white sweet potato, carrots, a little cooked kale and leftover AIP turkey gravy. When the crust was about 1/2 done I put everything together and back in the oven until the top crust was browned. I probably needed to cook the bottom crust more, but even my husband went back for thirds, but I didn’t make enough for that. I am so happy that I’ll be able to make my comfort food more often. Thank you thank you!!

    Susie

  4. Lauren at 8:25 pm

    I am a huge fan of your pumpkin bars. Made them twice during the holidays! If I were to pre-bake this crust and fill it with the pumpkin filling from the pumpkin bar recipe, will that work? Assuming I would have to double to filling recipe to fill up the pie dish

    • Martine Partridge Author at 3:20 pm

      Hi, Lauren. Thanks for the awesome feedback on the pumpkin bars — I’m so pleased you’re enjoying them. 🙂 Also, I would say you are spot on for doubling the pumpkin filling in order to make a more traditional pie with this crust. Let me know how it goes!

  5. Tresna at 6:18 am

    Thank you so much for this as you say very versatile recipe my husband just loves it as do I, he’s been diagnosed with Rheumatoid arthritis about 6+months ago so I put him on the AIP about 5 week now and he has had remarkable results. Any way he’s been missing his meat pies but now enjoying them very much thanks to your recipe. Just one question have you ever put a top on your pies with this? I’ve made a disk by pressing the dough into a large cookie cutter and baked them with the small single pies shells then put on top when i fill and recook but its not attached around the edges like a pie is any hints? thanks again. Tresna

    • Martine Partridge Author at 6:12 pm

      Hi, Tresna. Thank you for stopping by the blog. 🙂 And I’m so thrilled to hear that your husband is having great results with AIP — truly wonderful how food has the capacity to help us heal. I haven’t tried a top crust with this recipe, so I can’t say for sure what might work. With traditional ingredients I would moisten the edge to press and form a seal. You could try that, but coconut flour just doesn’t have the same properties and can be so finicky! Just a thought: are you and your husband eating cassava flour? I have a recipe for a Cornish Pasty inspired hand pie here on here on the blog. Cassava mimics the wheat flour more closely, so you’ll have great meat pie success with that as well. 🙂

  6. Katia at 3:16 am

    I did try it this on Thanksgiving day 2015! It was very good, for some reason it was a little on the wet side, but I adjusted and made it right. My boys can’t have wheat, flour, dairy or eggs, so I was VERY happy to find this recipe. Thanks for sharing, it will be my go to recipe, after my adjustments of course 🙂

    • Martine Partridge Author at 12:20 am

      Hi, Katia. Great! I’m glad to hear you were able to enjoy a pie on T-Day. 🙂 What brand of coconut flour did you use? I find that different brands of coconut flour can render different results in texture.

  7. Louise G at 8:22 pm

    Hi Martine – thank you for this recipe – I’m so looking forward to trying it. Question – can this pie crust be rolled out with parchment or wax paper? Please let me know as I want to make a tourtiere for Christmas Eve and thought I might use this one. Thank you so much. Merry Christmas and have a marvelous 2016.

  8. Sharon at 12:03 pm

    Work’s very well! Easy to make. My husband and daughter loved it.
    I did have to doubele the amount for my pie plate.
    Also, so fine to find a savory recepie instead of allwys sweet.
    Thank you. 😉

  9. TT at 1:58 am

    Hi there! I came by just to let you know how much I LOVE this crust!! I used it all last summer. I double the recipe and bake a little longer because I love a high crust:filling ratio. After baking, I just sautee whatever stone fruits we had on hand in coconut oil, and pour into the crust. I let sit a bit, and served warm. (Still yummy from the fridge the next day, but the coconut oil from frying the fruit gets a little grainy).

    But the coup was this past weekend– I made it into a kosher-for-passover (so no wheat or dairy allowed at our holiday table) lemon meringue pie- store bought lemon curd w simple ingredients, chilled in the baked crust, then baked with a maple syrup-sweetened simple meringue. My guests went crazy for it!! It was an impressive dessert, especially given the holiday restrictions (restrictions I happen to follow year-round thanks to my Crohn’s!) and it couldn’t have been easier.

    Thanks so much, already looking forward to making more with stone fruits this summer!

    • Martine Partridge Author at 4:17 pm

      Hi there! Thanks for stopping by the blog to let me know how much you love this pie crust. I’m thrilled to hear that it not only meets your needs but made your guests have happy tummies too. 🙂

  10. spk at 11:15 pm

    this is a brilliant aip crust!! it has saved my life so many times. i’ve used it for fruit tarts and spinach or swiss chard tarts. thank you, thank you, thank you!

    • Martine Partridge Author at 11:07 pm

      Hi, spk! Thanks for stopping by the blog to let me know how much you love this pie crust recipe. I’m so happy to hear about how much you’ve been able to create both savoury and sweet. Thumbs up! 🙂

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