Low Carb Paleo Pie Crust

Line the bottom of a 9-inch pie plate with a circle of parchment paper. (I just trace it and cut it out, using cooking spray to adhere it down.)

In a large bowl, mix almond flour, tapioca starch (see note below), coconut flour, monkfruit and salt. Cut in butter, until it is broken down into pea-sized balls and mixture is crumbly, almost like very thick streusel crumbs. I prefer to use my hands for this, but you could also use a pastry blender or a food processor!

Add egg yolk and ice water and use your hands to mix until it forms a ball, making sure you get that egg yolk nice and mixed. Pat it into a disc, wrap with saran and chill for at least 2 hours

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

Gently flip 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. The crust will stick in spots, so just be very gentle pulling the parchment off. Since there is no gluten, this crust can handle being worked, so you can stick together any pieces that fall of, or any holes, after the crust is off the parchment (see note).

Poke holes all over the bottom with a fork and bake until bottom is lightly golden and sides are deep golden, about 15–17 minutes. If you don’t want the crust to brown too much before baking again with a filling, bake it for 8 minutes and then gently tent tin foil over top and bake an additional 9–10 minutes until lightly golden.

Let cool and then fill!

Notes:
• As with all gluten-free baking, please weigh your flour to ensure results.
• I tried this at least 10 different ways, trying to get rid of the tapioca starch to make it lower carb and it does not work. Do not try it.
• You will probably have a little excess pie crust—this is normal!