Ingredients
- 1 cup almond flour (100g)
- 1/2 cup tapioca starch (65g)
- 3 tablespoons coconut flour (21g)
- 2 tablespoons monk fruit
- 3/4 teaspoon sea salt
- 5 tablespoons cold butter cut into tiny pieces
- 1 egg yolk
- 2 teaspoons ice-cold water
Instructions
- Trace the bottom of a 9-inch pie plate onto parchment paper, cut out the circle, and lightly spray the pie plate with cooking spray. Press the parchment circle onto the bottom of the plate.
- In a large mixing bowl, combine the almond flour, tapioca starch, coconut flour, monk fruit, and sea salt. Stir until well mixed.
- Add the cold, cubed butter to the dry ingredients. Use your hands, a pastry blender, or a food processor to mix until the butter forms pea-sized pieces and the mixture resembles coarse crumbs.
- Add the egg yolk and ice water to the mixture. Use your hands to mix until the dough forms a cohesive ball, ensuring the egg yolk is fully incorporated. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours.
- Once chilled, place the dough between two sheets of parchment paper. Roll it out to just under 1/4-inch thick. Preheat your oven to 375°F (190°C).
- Gently flip the rolled dough with the parchment paper onto the prepared pie plate. Carefully peel off the top layer of parchment. If the dough cracks or breaks, press it back together—it’s forgiving!
- Use your hands to smooth any cracks and shape the edges to your liking. Poke holes all over the bottom of the crust with a fork to prevent bubbling during baking.
- For a fully pre-baked crust, bake for 15 to 17 minutes, or until the bottom is lightly golden and the edges are deep golden.If you plan to bake the crust again with a filling, bake it for 8 minutes, then cover the edges with foil to prevent over-browning. Bake for an additional 9 to 10 minutes until lightly golden.Let the crust cool completely before adding your filling. Enjoy!
