FLAKY Pie Crust (Low Carb, gluten-free, nut-free, primal)

Soooo good. Flaky, like I remember back in my gluten eating day. As someone who doesn’t tolerate nuts very well, I have been trying and trying to create a pie crust that would hold up like it’s nutty and/or gluten filled counterparts, or at least as well as the delicious (high carb) ones that I used to make with tapioca starch and rice flour. I had come up empty until this past weekend when I made a Cheeseburger Pie.Β  It started off as a cheeseburger quiche, but I didn’t add enough eggs. Much to my delight, it was better than expected, but the filling still needs some tweaking. However,Β the pie crust was definitely a home run. I can’t wait to try it out in a few different iterations…next up, Chicken pot pie! πŸ™‚

1/2 c. coconut flour
1/4 c. unsweetened (small) grated coconut/flakes
1/4 c. ground up pork rinds (measured after grinding)
1 egg
3 Tbsp butter, melted
2 Tbsp bacon fat, ideally not scalding hot out of a frying pan…

Mix all the dry ingredients in a bowl and add the egg. Mix with your hands, trust me. Add the butter and bacon grease and mix until well combined. It will be a bit more delicate than a standard dough, but it should hold together nicely. Using 2 pieces of parchment paper, roll the dough into a disk large enough for your pie plate, then transfer it to said pie plate. Stick it in the fridge for at least 30-60 minutes so it chills and you get the gorgeous (gluten-y but not) flakes that everyone longs for in a pie crust…

Fill as desired and bake like you would any other crust. For no-bakes…I’m not sure yet, but if you try it, please let me know. I’m thinking 14-16 minutes at 350?

Enjoy!

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6 thoughts on “FLAKY Pie Crust (Low Carb, gluten-free, nut-free, primal)

  1. Hi, I'm wondering about this crust, weather it is fine for a sweet pie filling as well. With the pork rinds and bacon grease I was thinking it would be more savory.
    Alan

  2. Great, I think I may try subbing in lard, as that usually has a neutral flavor. I don't know as I've ever really tried pork rinds. I have a piece of bacon fat from the market with the hard skin on it yet (1/8″ thick skin). Is that the rind and if so, does it include the fat as well?

  3. Lard should work…I actually just joined a CSA where I can get organic, pastured lard, so that may just be my fat of choice for the next little bit πŸ™‚ Pork rinds seems a bit counterintuitive. You can find them in the chip aisle…they are literally fried pork skin. You could probably make your own, just make sure it's super crispy, since you are using it as a flour sub and it wouldn't work if it was still soggy at all. There are lots of different brands, I had lots of luck at our last duty station getting the ones in the Mexican aisle, but can't get those here, so I just bought some new ones, hopefully they work too. The only thing to be sure of, if you are going to buy them, is to get ones that only have 2 ingredients…pork and salt. There are some different flavored ones that have lot of extra crap and you don't want that. Plus, who wants a barbeque flavored pie crust πŸ˜‰ Can't wait to hear how it comes out!

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