Grain Free and Vegan Pie Crust

Ingredients

• 2 cups blanched almond flour
• 1/2 cup cassava flour
• 1 Tablespoon tapioca flour
• 1/4 teaspoon fine sea salt
• 5 Tablespoons palm shortening
• 5-6 Tablespoons ice cold water (or more, depending on consistency)

Instructions

1. Preheat the oven to 350F. Lightly grease a 9″ pie plate.
2. In the bowl of a food processor, pulse the almond flour, cassava flour, tapioca flour, and sea salt a few times to mix and break up all of the clumps.
3. Add the shortening and pulse until it is well incorporated into the dough. It’s fine if small clumps remain; they should be no later than a pea.
4. With the processor running, add the water, one tablespoon at a time, until the dough comes together in a ball.
5. Turn off the machine and feel the dough. It should be tacky, even sticky, but not wet. Let sit for 2 minutes before proceeding (this allows the flours to absorb the water).
6. Turn the dough out on to a piece of wax or parchment paper, gather into a ball and press into a thick disc. Cover with another piece of wax or parchment paper and roll into a flat disc about 10″-11″ in diameter. Loosen the parchment from both sides of the dough and then carefully slide the dough into a lightly greased 9″ pie or tart pan. It is very delicate! If it breaks, just press it back together with your fingertips.
7. Use tin foil or a crust shield to lightly cover the edges of the crust.
8. Bake for 10 minutes. Remove from oven and cool slightly before filling and finishing the baking process. (Note: If the recipe does not call for pre-baking the pie shell, skip this step)