pie crust seeds

Place pepitas in a food processor; pulse until chopped. Add flour, salt, and sugar; pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps. Add ice water and pulse until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days. Dough can be frozen up to 1 month.

Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze at least 1 hour or up to 1 week.

Decorating this crust with pastry leaves is as easy as, well, pie, but it’s also beautiful with a simple crimped edge. You can make two undecorated bruleed pumpkin pies that way, if you double the filling.

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Preheat oven to 400 degrees. Brush pastry leaves with more egg wash. Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes. Remove parchment and weights and bake until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.


Pie crust seeds

At this point, all you have to do is remove the top layer of parchment paper, mold and shape the pie crust to your liking, and poke some holes into the dough with a fork for ventilation. The Almond Flour has enough natural oil in it to prevent the crust from sticking to the tin – so no need for greasing!

roll it out until it is wide enough to fill your pie tin,

First, add some Almond Flour, Tapioca Starch, Flax Egg, and Salt to a bowl.

3 Ingredient Pie Crust

And then you have your dough!

You can now wrap this dough up and keep in it the fridge for later, or pre-bake the pie crust to use in another recipe (pre-baking allows prevents the bottom from getting soggy once liquid ingredients are poured on top of it). I’ve found the best way to do this is to place the ball of dough between two sheets of parchment paper,


Pop the filled pie tin into the freezer for 20 Minutes, then into the oven it goes! Easy as pie

Also, if you make this recipe and decide to share it on Facebook or Instagram , don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations

Pie crust seeds

Question! How well does this “crust” hold when it comes out of the pan? Should the pan be greased before pressing the mixture in?

Want it? Click it.

If you want something to satisfy your paleo cravings for pies, this is your ticket. I used deluxe mixed nuts from the local bulk store, unsalted and unroasted. It was a mix of pistachios, peanuts, walnuts, almonds, and Brazil nuts. I put my crust mix into a square tart tin to make cheesecake. I prebaked the crust for 10 minutes to set it before filling it. It held up really well, and I can’t wait to try it again. I know I’ll be making it in the future, and I want to see how it does with brown rice syrup as the binder in place of dates.

Kathryn, I’m so sorry, but I have no idea! What about this?


Originally published November 05, 2015

This paleo pie crust is a super easy recipe to make. Time-wise, It took me 10 minutes from beginning to end. I decided to make it with 3/4 pecans and 1/4 Brazil nuts. For the binder, I used dates, as I love how they give the perfect amount of sweetness. And for those worried that they may not like dates, do not fret, as I absolutely avoid eating them on their own, but when puréed and mixed with nuts, the taste does not translate into the final product. I decided first to grind the nuts on their own. Once that was done, I added the dates and the vanilla extract. The final product was a nice thick paste mixture that was very easy to spread on the pan. I used this to make my go-to cheesecake, and it worked beautifully. I would also advise placing it in the oven for about 10 minutes at 350°F—just long enough to help it settle and dry a bit. Then let the crust cool prior to using it. Once the cheesecake was made, most people did not even realize the crust was nut-based. It kept its shape well, without crumbling, when I was slicing it.

You’re more than welcome, Janet!


I’m trying to find a flour-free “playdoh” recipe, do you think the raw/uncooked crust dough would work as good base for this project? Thanks.

Thank you for this recipe and all who have added their thoughts and experience. It is with confidence now that I will go forward to give it a try for our upcoming family gathering!