I’m excited to share a pie crust that is not only AIP friendly but also super easy to make!
Anyone on the AIP (Autoimmune Protocol) Diet knows how time consuming some of the recipes can be and I love that this one is as simple as my original wheat version of a pie crust. Most of you probably know that I found out I have celiac disease about a year and a half ago, but with just cutting out gluten I was not getting better and would still get lots of weird autoimmune symptoms. Even though I had tried a restricted diet for awhile, I decided to really get serious a few months ago and try the AIP Diet. I am not totally symptom free every day, but most days I have seen a huge improvement. Like anything, even a healing diet can take time. So if you can eat whatever you want, totally check out my original pie crust. If you are just gluten free, you can even substitute a gluten free 1 to 1 flour in my original recipe. If you are like me and can’t have the ingredients in a gluten free flour I totally recommend giving this one a try!
I have found that AIP recipes can be tricky and sometimes only work with certain flours and ingredients. I will share a link at the end of this posts for the Cassava flour and palm shortening I use.
Start by measuring out the palm shortening in a measuring cup and stick it in the freezer to chill for about 5 minutes while you gather the rest of your ingredients. (Sorry, I realized I used the crummiest measuring cup I own here!) Just don’t forget about it and let it freeze!
In a bowl measure out the flour and then add in the chilled palm shortening. With a pastry blender, or clean hands if you don’t have one, work your mixture all together. I actually use both. With my right hand I use the pastry blender and then I work on continuing to get it all crumbled up with my left hand. You want it to look like the picture below when you are all done. You can also use a fork and your hands if you don’t have a pastry blender.
Next add in the apple cider vinegar and 3 tablespoons of ice water. Mix together with a fork until it all comes together. If it still seems a little dry add in one more tablespoon of ice water. You want the dough to easily hold together. If you are not making the pie right away pat the dough into a disk and wrap in plastic wrap. You can store this in the fridge for up to a week. If you’re making the pie right away form into a disk and place between two pieces of parchment paper. Roll the dough out until it will fit in and up the sides of your pie plate. About 1/4 inch thick.
When the dough is all rolled out carefully remove the top piece of parchment paper and then carefully flip the dough and bottom piece of parchment paper into the pie plate.
Use your fingers to get the dough all pushed down and even in the pie plate. I have found this dough to be very forgiving. If it starts to crack on one side while rolling it, pull up the parchment paper on that side and press it back together and then keep rolling. If it cracks a little after transferring it to the pie plate just use your fingers to press it back together. Feel free the crimp around the edge if you want.
Then fill as desired and bake according to pie directions. Or as I did here for a baked unfilled pie shell, prick the bottom and sides of the crust all over with a fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool before filling.
Perfect and all ready for your no-bake fruit pies this summer, or really any recipe that calls for a pie crust…even on the AIP diet! I just went strawberry picking last weekend and I figured out an AIP version of my Fresh Strawberry Pie. I will share the recipe next week!
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Here is your printable recipe!
- 1 cup Otto's Cassava flour
- ½ cup palm shortening
- 1 teaspoon apple cider vinegar
- 3 - 4 Tablespoons ice water
- Measure out the palm shortening in a measuring cup and stick it in the freezer to chill for about 5 minutes while you gather the rest of your ingredients.
- In a bowl measure out the flour and then add in the chilled palm shortening. With a pastry blender, or clean hands if you don’t have one, work the mixture all together. I actually use both. With my right hand I use the pastry blender and then I work on continuing to get it all crumbled up with my left hand. You can also use a fork and your hands if you don't have a pastry blender.
- Next add in the apple cider vinegar and 3 tablespoons of ice water. Mix together with a fork until it all comes together. If it still seems a little dry add in one more tablespoon of ice water. You want the dough to easily hold together.
- Then form into a disk and place between two pieces of parchment paper. Roll the dough out until it will fit in your pie plate. About ¼ inch thick. (If you are not making the pie right away pat the dough into a disk and wrap in plastic wrap. You can store this in the fridge for up to a week.)
- When the dough is rolled out carefully remove the top piece of parchment paper and then carefully flip the dough and bottom piece of parchment paper into the pie plate.
- Use your fingers to get the dough all pushed down and even in the pie plate. I have found this dough to be very forgiving. If it starts to crack on one side while rolling it, pull up the parchment paper on that side and press it back together and then keep rolling. If it cracks a little after transferring it to the pie plate just use your fingers to press it back together. Feel free the crimp around the edge if you want.
- Then fill as desired and bake according to pie directions. Or as I did here for a baked unfilled pie shell, prick the bottom and sides of the crust all over with a fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool before filling.
Miz Helen says
Great looking pie crust, I look forward to trying it. Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday,486. Come back to see us real soon!
Miz Helen
Jen says
Thank you so much Miz Helen!!