Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup arrowroot or tapioca flour, plus more for rolling out dough
• 1/2 teaspoon finely ground sea salt
• 1/2 cup cold butter, palm shortening or lard (very cold)
• 1 egg

ALTERNATE RECIPE:

• 1 C blanched almond flour, Honeyville brand
• 2 Tbsp. Coconut Flour
• ½ C arrowroot flour (For a flakier crust, increase to ¾ C and omit the coconut flour)
• 2 Tbsp. whole psyllium husks *NOT Powder* (preferred) or an additional 2 Tbsp. arrowroot flour
• ¼ tsp salt
• 1 Tbsp honey
• 4 Tbsp allowed butter or ghee or Non-Hydrogenated Shortening
• 1 egg (see Helpful Hints section above for an egg free option)
• ½ tsp. vanilla, optional
• Cold Water As Needed
• Additional Arrowroot As Needed
•  

Directions

• Weigh and sift together the almond flour, coconut flour, tapioca flour and salt until combined.
• Using a food processor or pastry cutter, cut the cold butter, palm shortening or lard into the flour mixture until the size of small peas.
• Add the egg and pulse just until a dough begins to form.
• Form the dough into a ball, flatten into a disk, cover with plastic wrap and refrigerate for 20 minutes.
• Transfer the dough to a work surface covered with parchment paper that has been lightly floured with tapioca.

ALTERNATE RECIPE:

1. Combine the almond flour, arrowroot, salt, coconut flour, and psyllium husks in a food processor. Give it a good whirl a few times until it's one lovely flour.
2. Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles coarse sand.
3. Add in the egg, honey, and vanilla (if using). Pulse until combined and forms a ball. Your dough should have the consistency of very soft Play-Dough. If it's crumbly you need to add 1 Tbsp. of ice cold water and if it's like batter, add 1 Tbsp. arrowroot until you reach the desired consistency. It's perfect when it forms a ball in the food processor.
4. Form dough into a disk and wrap with plastic wrap then place in refrigerator.
5. To Roll Out Dough: Make sure it has rested in fridge long enough for dough to firm up (I usually allow several hours to overnight), shape into a circle and place onto a piece of parchment paper. If it's too firm to roll, allow to rest for 30 minutes on the counter (or maybe even add 1 tsp. of ice cold water). If it's too soft to roll, add in 1 Tbsp. of arrowroot flour.
6. Place another piece of parchment paper over the crust and roll out with a rolling pin, reshaping as you go. A little trick: After you roll the crust between the parchment paper, flip it over and slowly remove the top pieces of parchment (the one that was on bottom) because it tends to be harder to pull off. So pull that one off first before you invert it ;)
7. Then, invert onto greased and floured pie pan and very slowly pull off the parchment paper. Patch up any cracks and apply any decorative effects!!! Alternatively, you can tear off small pieces of dough and press into the pie pan and skip the fridge :
8. Place in the freezer while you make the filling.
9. Bake as directed but watch the crust carefully as almond flour burns easily. You may need to cover the crust with a crust protector or a ring made of foil after 10 to 15 minutes of baking.
10. ***TO PRE-BAKE THE CRUST, place in freezer 15 minutes while the oven preheats to 350 degrees. Then, prick the bottom several times with a fork to prevent it from puffing up and bake 12 - 15 minutes or until nicely browned. Cool Completely.***
11.