Recipe: Paleo Pie Crust

Ingredients

In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, and salt.
Add the grated lard and mix gently until the mixture resembles fine crumbs with some larger pieces.
In a measuring cup, whisk the water, vinegar, and eggs together, then pour over the dry ingredients and mix until a ragged dough forms.
Turn the dough onto a clean surface and gently press it into a ball.
Cut the ball into 4 wedges and form each wedge into a disc.
Wrap each disc in plastic film and refrigerate for about 30 minutes.
Remove the pastry from the fridge and let it sit at room temperature for at least 30 minutes before rolling it out.
Roll out the pastry between two sheets of parchment paper, flipping occasionally.
When the disc is large enough for your pie dish, transfer it using the parchment paper.
Peel off the parchment paper and position the dough in the pie dish, fixing any cracks as necessary.

Servings

4 pie shells

Calories

708

Total fat

38g

Total carbohydrates

73g

Total protein

24g

Sodium

742mg

Cholesterol

82mg