Gluten Free Pie Crust, The Best Paleo, and Triple Berry filling

By seamline

This pie crust is gluten-free, nut-free, and even egg-free. The flaky and crusty result makes a wonderful base for decadent pie. Most of the gluten free pie crust recipes that I have come across are made with a lot of almond flour. I try to avoid using almond flour a lot, plus it’s quite expensive, so I am happy to present an alternative solution with this recipe.

Ingredients

• For the crust
• 1/4 cup flaxseed meal
• 1/3 cup water
• 1 cup unsweetened shredded coconut
• 1/2 tsp vanilla extract
• 1/2 cup coconut flour
• 1 tbsp honey
• 1/4 cup cold palm shortening
• 3 tbsp coconut oil, divided
• 1/3-1/2 cup water
• For the triple berry pie
• 5 cups combination of frozen blueberries, blackberries, and raspberries
• 1 tbsp honey
• 2 tsp arrowroot powder
• Sliced almonds, for topping
• Unsweetened shredded coconut, for topping

Details

Servings 6
Adapted from paleogrubs.com

Preparation

Step 1

1. Add the flaxseed meal and 1/3 cup water to a small bowl and set aside.

2. Place the shredded coconut in a blender with the vanilla and 2 tablespoons of water. Process for one minute until a paste starts to form. Add the coconut flour and pulse to combine. Add a tablespoon of honey and palm shortening and blend.

3. Add the flaxseed meal and two tablespoons coconut oil and blend to combine. Drizzle in the water slowly, until the dough can hold its shape without crumbling.

4. Preheat the oven to 325 degrees F. Grease a pie dish with coconut oil spray. Press the pie crust into the dish with your hands, pushing out from the middle evenly. Using a fork, poke numerous holes in the dough.
5. At this point at the filling of your choice. For warm fillings, see instructions below. For chilled pie fillings, bake the crust for 20-25 minutes, or until golden brown. Allow to cool completely on a wire rack before adding the chilled filling.

For the triple berry pie
1. Melt one tablespoon of coconut oil in a large saucepan over medium high heat. Add the frozen berries. Stir in the arrowroot powder and one tablespoon of honey. Cook at a simmer to reduce the liquid, stirring occasionally. Add a little water if necessary.

2. Pour the warm berry mixture onto the pie crust and smooth out with a spatula. Sprinkle with sliced almonds and shredded coconut, if desired. Bake until the edges turn golden, 20-25 minutes. Allow to cool for 30 minutes before serving.