October 17, 2014

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: Martine Partridge

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

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.