Grain Free Pie Crust

Directions

• Preheat oven to 350 degrees Fahrenheit.
• In a bowl or food processor combine almond flour, tapioca flour, salt, coconut sugar and either stir or pulse together.
• Add cut up butter. If mixing in a bowl, either with a fork or wire pastry blender mash everything together until it resembles a dough or pulse all ingredients in your food processor until a dough forms.
• Next add the vanilla and egg and mix into your dough.
• Once all ingredients for the crust are mixed together place dough in the refrigerator for approximately 20 minutes to firm up making it easier to roll out.
• Grease pie plate with organic grass fed butter or refined coconut oil.
• Place a piece of parchment paper on your counter/working space, remove dough from the refrigerator and place raw dough on top of parchment. Also place a piece of parchment over the top of the dough.
• Then use what ever means you have possible, roll dough out into a round shape about 1/4 inch thickness. (I use a smooth glass and my hands, lol) If you have trolling pin by all means use that.
• Carefully remove the top piece of parchment and place your greased pie plate upside-down on top of your dough. Then carefully flip your plate over with the crust on top.
• The bottom piece of parchment should be on top now, slowly and carefully peel back the parchment. The dough maybe a little sticky at this points do the best you can at peeling back the parchment. It is a forgiving crust so you can piece it back together if need be.
• Once parchment is off gently press dough into pie plate. If you have extra dough over the edges trim off and fill in any areas that need extra dough.
• If you need a precooked pie crust place pie plate with raw dough in the oven for 20-25 minutes otherwise pour in your pie filling and bake according to your pie’s directions.