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    Home | Recipes | Cakes / Pies

    Cookie Pie Crust (Paleo, Gluten-free)

    By Adriana Harlan | 21 Comments | Published: Aug 28, 2014 · Modified: May 10, 2020

    Recipe Reviews
    5 from 5 reviews

    If you are looking for a pie crust that is easy to make and tastes like a cookie, look no further and give this recipe a try. Made without grains, gluten and processed sugars, this crust serves as a great cookie crumbs crust for any pie you make.

    pie crust cooling on a wire rack with blue napkin in background

    A cookie pie crust is an irresistible alternative to a traditional pie crust, especially when the finest and most nutritious ingredients are used. This crust contains no pro-inflamatory refined sugars or flours and is free of gluten and grains.

    Adding pieces of dark chocolate to the batter would be like having a delicious, soft and moist chocolate chip cookie as the base for your pie.

    After I photographed the crust , I  planed on filling it with fresh berries and coconut whipped cream. But My husband and his friends took the freedom to eat the entire thing before I even had the chance to make the filling. Oh well… I’ll take that as a good sign that this crust is delicious enough to be eaten as is.

    Let’s get baking! This pie crust is sure to be a hit, but if you need some more dessert ideas for the holidays check out my top-rated thanksgiving recipes.

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    Cookie Pie Crust (Paleo, Gluten-free)

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    5 from 5 reviews
    Recipe by Adriana Harlan
    Servings :1
    Prep :15 mins
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    Ingredients

    • 4 tablespoons butter, room temperature
    • ⅓ cup unrefined coconut sugar
    • ½ teaspoon apple cider vinegar
    • 1 egg
    • 1 ½ cups blanched almond flour
    • 1 teaspoon arrowroot powder
    • ¼ teaspoon fine himalayan salt
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • 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 yolk of the egg (reserve the egg white).
    • In a separate bowl, mix together the almond flour, arrowroot powder and salt, then using a rubber spatula gently mix with the creamed butter mixture.
    • Beat the reserved egg white with an electrical mixer until stiff peeks 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.

    Notes

    Butter: substitute butter for ghee or palm shortening.
    Baking: You can keep your crust dough in the fridge and bake it when you're ready to make your pie or you can pre-bake it and store it in the fridge.
     

    Nutrition per serving

    Calories: 1630.2kcalProtein: 42.6gFat: 135.1gSaturated Fat: 36.3gSugar: 47.2gFiber: 12.2gCarbohydrates: 86.9gNet Carbs: 74.7g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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