Recipe for Paleo Cookie Pie Crust (Grain-Free, Gluten-Free)
When you have a yummy Paleo pie crust, you can fill it with everything from fresh fruit to ice cream to puddings. This cookie-like crust gives you countless options for creating fantastic desserts.
Preparation time: 15 minutes
Cook time: 15 minutes
Yield: 12 servings
4 tablespoons room temperature butter, ghee or palm shortening
1/3 cup raw coconut palm sugar
1/2 teaspoon apple cider vinegar
1 egg, separated
1-1/2 cups almond flour
1 teaspoon arrowroot powder
1/4 teaspoon salt
Preheat the oven to 350°F.
Grease the bottom and sides of a 9-inch tart pan with coconut oil, and place a piece of parchment paper on the bottom of the pan.
Using a hand or electrical mixer, cream the butter and sugar together.
Stir in the apple cider vinegar and the egg yolk (reserve the egg white).
In a separate bowl, mix together the almond flour, arrowroot powder, and salt.
Using a rubber spoon, gently mix the flour mixture with the creamed butter mixture.
Beat the reserved egg white with an electrical mixer until stiff peaks form, then gently fold it into the batter.
Freeze batter for 10 minutes; then press it onto the bottom and sides of the pan. Bake for 15 minutes or until the crust starts to turn brown.