Flaky Grain-Free Pie Crust Recipe

Below are two versions, one for a single crust and one for a double crust. This recipe works in both a regular 9-inch pie plate as well as a deep dish 9-inch pie plate. Be sure that the butter or shortening is very cold, in fact, I often freeze it and then grate it into the flour using a cheese grater….this helps to create a very flakey crust.
Single Crust:
1 cup blanched almond flour (packed)
1 cup arrowroot powder or tapioca flour
1/4 to 1/2 teaspoon sea salt
4 to 5 tablespoons cold unsalted pastured butter or Earth Balance
1 large organic egg
Optional 1 tsp-1 tbsp sugar if a sweeter crust is desired
Double Crust:
2 cups blanched almond flour (packed)
2 cup arrowroot powder or tapioca flour
3/4 teaspoon sea salt
8 to 10 tablespoons cold unsalted pastured butter or Earth Balance
2 large organic eggs
Optional 2 tsp- 2 tbsp sugar if a sweeter crust is desired
In a medium-sized mixing bowl, whisk together the almond flour, arrowroot or tapioca flour, and sea salt. Cut in the butter or shortening using your fingers or a pastry cutter until small pea-sized crumbs form.
Crack the egg into the middle of the mixture and then stir in using a fork. Continue to knead a few times until the mixture forms a ball. If dough seems too dry, then add a very small amount of cold water (about 1 tablespoon). If making a double crust, divide dough into two equal sized balls.
Preheat oven to 350 degrees F. Place dough ball onto a piece of parchment or waxed paper, place another sheet on top, and then roll out.
Remove the top sheet of paper and then carefully flip dough over and into the pie plate. Remove the second sheet of paper. Flute edges. Prick the bottom of the crust with a fork a few times. Pre-bake crust for 8 to 10 minutes for a single crust pie and then fill with a pumpkin filling (or your favorite filling). Bake as directed. If making a double crust pie such as an apple pie then roll out dough, fill, and place the second layer on top. Flute edges and bake as directed.
Wrap dough in parchment or waxed paper and chill in the refrigerator for 1 to 2 hours or into your freezer for about 20 minutes.