1 1/2 cups almond flour ½ cup tapioca flour ½ tsp salt 2 tbsp melted butter 1 egg Optional for savory recipes: ½ tsp garlic powder Optional for sweet recipes: 1 tsp coconut sugar
Makes one 9-inch pie crust.
Instructions
Preheat oven to 350°F. Grease a 9-inch pie dish (I use this one w/ a removable bottom so it’s easy to remove after baking.).
Place almond flour, tapioca flour & salt in a food processor. (If making a savory recipe, you’ll also add the 1/2 tsp garlic powder at the same time. If you’re making something sweet, trade the garlic powder for 1 tsp coconut sugar). Pulse to mix.
Add the rest of the crust ingredients & pulse until well combined. It won’t form a perfect dough ball & will still be a little crumbly – don’t worry, it will all come together! (If you don’t have a food processor, mix by hand in a large bowl.)
Press the dough into the center of the pie dish & work it towards the outside of the dish & up the sides. Use a fork to poke some holes in the bottom & sides of the crust.
Now your crust is ready for any recipe!
If making a quiche (like this one), no need to cook the crust beforehand. Just add your filling / eggs and bake per the recipe instructions.
If a recipe requires you to fully bake it before adding filling, bake at 350°F for 15 minutes. For par-baking, bake for 6-8 minutes at 350°F.