Paleo Pie Crust Recipe

Paleo crust is a bitch to work with. And I mean really. In fact, you can even take that B.

Gluten to hold it, he wants to tear and break and fall apart and there will probably be you swear and curse like nobody’s business.

Remember, i’m most likely not the most effective person within the world to sing the praises of the pastry, as I actually have always deeply despised decision / working with substance. Yes, even one that has gluten in it, which happens to be a true charm to work with compared to things like that.

BUT, if you asked me if I planned never do this again, my answer would be, without a moment’s hesitation: YOU BET friggin ‘!
Paleo Pie Crust Recipe 

Paleo Pie Crust Recipe
Paleo Pie Crust Recipe
Paleo Pie Crust Recipe
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6892 calories
409 g
762 g
570 g
50 g
183 g
1296 g
2506 g
5 g
0 g
361 g
Nutrition Facts
Serving Size
1296g
Amount Per Serving
Calories 6892
Calories from Fat 5047
% Daily Value *
Total Fat 570g
878%
Saturated Fat 183g
917%
Trans Fat 0g
Polyunsaturated Fat 77g
Monounsaturated Fat 284g
Cholesterol 762mg
254%
Sodium 2506mg
104%
Total Carbohydrates 409g
136%
Dietary Fiber 1g
5%
Sugars 5g
Protein 50g
Vitamin A
16%
Vitamin C
0%
Calcium
31%
Iron
57%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups coconut flour, sifted
  2. 1/2 cup icy cold water
  3. 1 tsp Himalayan or fine sea salt
  4. 1 cup tapioca starch
  5. 2 cups lard, frozen and grated
  6. 2 whole eggs
  7. 2 cups almond flour, sifted
  8. 2 tsp white vinegar
Instructions
  1. In a large bowl, whisk the flour, tapioca starch and salt. Add grated bacon and, using your fingers, rub and mix gently until the mixture resembles fine breadcrumbs with some large pieces.
  2. In a measuring cup, whisk together water, vinegar and eggs together. Pour over dry ingredients, stirring briskly with your fingers until a kind of a ragged dough begins to form.
  3. Turn onto a work surface and gently press into a ball.
  4. Cut into 4 wedges and, while being careful not to overwork the dough, form each corner in a disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes (at this point, you can safely refrigerate the dough up to 3 days.)
  5. Take dough from the refrigerator at least 30 minutes before rolling to give him a chance to return to room temperature. This will help drive better and not crack so.
  6. Roll dough between 2 sheets of parchment paper. Take care of the back from time to time and when you feel the dough begins to adhere to the paper and not develop all that good, remove the paper, scrape clean with a plastic scraper if necessary and put on the dough.
  7. When the disk is large enough to fit in your pie plate, slide the parchment paper on a pizza pan. Peel off top paper and place pie dish over the dough. Turn everything upside down so that the dough falls right into the pie dish. Peel off parchment paper, reposition the dough if necessary and fix the inevitable cracks and breakage.
  8. For the upper crust, if you use, just turn the disc over filling of the pie while he still has the bottom with parchment paper attached to it, then remove it once the disc is in the correct position. Press the two layers and seal by pinching the edges together. For better adhesion, brush the lower edge with beaten egg, coconut milk or a mixture of both before adding the top layer.
  9. Brush egg / coconut milk mixture over the top crust (if using) and bake at 400 ° F for about 18-20 minutes or until golden brown.
beta
calories
6892
fat
570g
protein
50g
carbs
409g
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