Are you finding it hard to find a pre-made pie crust that is IC diet safe, fodmap safe, and/or paleo? This adaptation off of Paleo Running Momma’s recipe is actually quite simple. I do it a bit different than her, and I have to say that mine holds up VERY well. No falling apart. Ghee is clarified butter, and allowed on the paleo diet, just make sure you get it from a reputable source.
1 cup of almond flour, blanched
2/3 cup of tapioca flour
2 tbsp of coconut flour
1/2 cup of GHEE
1 tsp salt
1 tsp maple syrup
Throw your ingredients into a food processor, except for the egg. Pulse in the food processor. Then add in the egg until it creates a dough (see photo).
I took this dough and put it into my pie dish, and used a soft spatula and my hands to push the dough into the pan evenly and up the sides of the dish. You can also use parchment paper and roll the dough out if you prefer.
Gently pierce the dough with a fork. Bake 375 degrees. Partially baked would be 7 minutes, fully baked closer to 15 minutes. If you are using this for a pie (see pumpkin pie recipe here) then partially bake the crust and then add the filling and then back into the oven.
See the recipe by Paleo Running Momma here for her adaptation: