Paleo/Low FODMAP Pie Crust

I’m famous for my pies. Seriously though, it’s a thing. I don’t know how it happened, but I’ve been blessed with the ability to make some of the best damn pie you’ll ever taste. Double Chocolate Pecan, Blueberry, Apple, you name it I make it.

I think part of it is the amazing pie crust recipe my mom passed down to me from her mom. Now that I’m Paleo/low FODMAP in order to properly manage my SIBO, I haven’t really been making my famous pies and frankly this year I freakin miss them.

I’ve realized that’s really just hurting everyone around me and I’m clearly being super selfish so I got to work and crafted up this recipe that can be used in both sweet & savory recipes requiring a crust. Think everything from blueberry pie to chicken pot pie + quiche. 

Pro-Tip: Definitely use a food processor here! It makes the process much easier, less messy, and leaves for less manual work (which is always nice in the kitchen!)

Paleo/Low FODMAP Pie Crust Recipe

1c almond flour 1c Paleo flour 1/4 tsp sea salt 1 egg 2 tbsp coconut oil, melted 2-4 tbsp olive oil 1 tsp rosemary (if using for a savory recipe)

🥣Add dry ingredients to food processor, pulse Add in melted coconut oil & egg, pulse to mix dough with form crumbles

👊🏼Remove from food processor and knead with hands slowly adding in olive oil until dough sticks together

🤤Bake crust at 350 for 10-12 mins before adding desired filling

🌿Omit rosemary if using for pie. Can add cocoa powder (if not low FODMAP or if tolerable) or cinnamon for sweet recipes.

Did you make this recipe? Leave me a comment below, I’d love to hear how it came out!