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Easy, quick, lazy paleo pie crust for savory and sweet pies. Let your food processor do all the hard work!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Paleo Dessert, Pie Crust
Diet: Gluten-free, Grain-free, PALEO
Servings: 8 slices


  • Food Processor


  • 1 cup almond flour
  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1/4 tsp sea salt
  • 5 tbsp butter grass-fed and chilled (or organic palm shortening for dairy-free)
  • 1 large egg
  • 1 tbsp cold water


  • Cut the butter into small chunks (half a tablespoon each) and chill for 10 minutes in the freezer. Lay them on a piece of parchment paper, so they will not stick to any surface
  • Add the dry ingredients to a food processor and pulse for 1 minute
  • Add the chilled butter one small piece at a time (half a tablespoon at a time) and pulse the food processor a couple of times after every piece added
  • Add the egg and the water. Blast the food processor for 1-2 minutes until the dough is thoroughly blended
  • Remove the dough from the food processor and work it with your hands until you have a smooth ball (less than 1 minute). Flatten it on a board with a rolling pin, placing it between 2 pieces of parchment paper. Place the sheet of dough inside a 9-inch pie dish and keep flattening and pushing it with your hands until the bottom and sides are thoroughly covered and the dough is evenly distributed. Poke a few holes in the bottom and sides with a fork
  • Preheat the oven to 375 F. Bake for 15 minutes. Remove the crust from the oven. Now your ready to fill it!