Low Carb Paleo Almond Flour Pie Crust

1

Line the bottom of a 9 inch pie plate with a circle of parchment paper

2

Mix together almond flour, tapioca starch, coconut flour, monkfruit and salt

3

Cut in cold butter, until it is broken down into pea-sized balls and the mixture is crumbly

4

Add an egg yolk and ice water and use your hands to mix until it forms a ball. Pat into a disc and wrap in plastic wrap. Chill for 2 hours

5

Once chilled, roll it between 2 layers of parchment paper to just under ¼ inch thick and preheat your oven to 375 degrees

6

Gently flip the parchment paper right over onto the prepared pie plate and very gently pull the parchment off, using your hands to fix any cracks, and shape the sides

7

Poke holes all over the bottom with a fork and bake until the bottom is lightly golden, about 15-17 minutes

8

Let cool, then fill!

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