Low Carb Paleo Almond Flour Pie Crust


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


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


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


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


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


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


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


Let cool, then fill!

Full recipe & Nutrition Info on FoodFaithfitness.com