Egg-Free Paleo Cookie Pie Crust (Paleo, Whole30, Keto)
This buttery cookie pie crust is everything you’re looking for in a Paleo pie crust that is gluten-free, dairy-free, and egg-free! It is so versatile that you can use it as the base for a pumpkin pie, a cheesecake, or a chocolate mousse pie. The best part is that it has only a handful of ingredients and only takes minutes to make. I hope you enjoy my Egg-Free Paleo Cookie Pie Crust.
With so many of us having various dietary needs, this pie crust is sure to check all the boxes for a holiday party or dinner as it accommodates so many eating lifestyles! My kids, who don’t have any restrictions, love this pie crust when paired with my egg-free Paleo pumpkin pie! It is so easy you don’t even need a special occasion to whip one up (I think we ate three pies before Thanksgiving!) You will love this recipe for the next time you’re looking for a slightly savory, rich, and delicious pie crust!
Why Gelatin is So Good For You!
You may have noticed, that in place of the eggs you may find in other pie crust recipes, this one uses gelatin instead. The gelatin I prefer is a beef gelatin powder versus a sheet. The reason I like this is due to the ease in which I can incorporate it into my recipes for an even and well balanced texture.
Did you know that beef gelatin has health benefits? Gelatin is a protein that is derived from collagen, and we know that collage makes up about 30% of your body’s protein. Gelatin supports healthy skin, nails, hair, joints and even your gut health !
Gut health is everything! Your well being, health, vitality, immune function and so much more is dependent on how healthy your gut is. One of the amino acids found in gelatin is glutamic acid, this plays a role in your gut health by supporting the strength and integrity of your intestinal lining, helping to restore and prevent leaky gut . Leaky gut has been linked to auto-immune diseases, digestive dysfunction, as well as food sensitivities.
So grab a bag of grass-fed beef gelatin and let’s get cooking!
Egg-Free Paleo Cookie Pie Crust Ingredients
Makes one 9″ Pie Crust
3/4 cup Organic Almond Flour, packed
1/4 cup Organic Coconut flour, packed
3/4 cup Arrowroot Starch
1/2 cup Coconut Sugar*
1/2 tsp Fine Real Salt
1/2 cup + 1/2 tsp Brown Butter Ghee**, melted
*Substitute low carb sweetener for Keto (Pure Organic Stevia), Omit for Whole30
**Substitute unsalted ghee if you don’t have brown butter ghee
How to make Egg-Free Paleo Cookie Pie Crust
1. Preheat the oven to 350 degrees.
2. Lightly grease a pie dish, the bottom and sides, with 1/2 teaspoon of brown butter ghee.
3. In a medium bowl, add all the dry ingredients and stir with a fork or whisk to throughly combine.
4. Stir in the brown butter ghee and mix with a fork until a crumbly dough comes together (it will look a bit sandy in texture) when you pinch it, the dough stays together.
5. Transfer the dough to the pie dish and evenly press dough into dish and up the sides using the bottom of a glass or a measuring cup.
6. Prick the bottom 6-8 times with a fork and bake for 10-12 minutes until slightly browned.
7. Remove from the oven and you can cool and save for later or go ahead and fill it with your favorite pie filling!
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Q: Can I use coconut oil in place of ghee?
A: Yes, and it will have a delicious coco-nutty flavor!
Q: Why isn’t my crust holding together? It’s so crumbly.
A: Sounds like you need more ghee, test out the crust by pinching some together to see if it holds. If not add a touch more ghee, 1 teaspoon at a time, until it does.
Q: Do I have to pre-bake this?
A: Yes, you want to make sure that the crust is fully cooked before adding the filling, especially if you are using this for a refrigerator pie.
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.