Step 1

Add almond flour, xanthan gum, coconut flour and salt to food processor and pulse until evenly combined.

Step 2

Add butter and cream cheese cubes and pulse for a few seconds, just until crumbly. Add egg and liquid stevia and pulse until the dough just begins to come together into a ball, being sure not to overwork the dough. The mixture should resemble coarse

Step 3

Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal.

Step 4

Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed.

Step 5

Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size.

Step 6

Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape.

Step 7

Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming.

Step 8

Bake at 425 degrees F for 10, then cover the outer crust with a pie shield or a strip of foil. Bake for an additional 3-5 minutes until nicely browned, keeping a close eye on it as grain-free flours can burn rather quickly.

Step 9

Add flours, xantham gum, and salt to a food processor; pulse until evenly combined.

Step 10

Add the butter cubes, egg, and vinegar. Pulse until the dough just begins to come together into a ball, being sure not to overwork it. The mixture should resemble coarse breadcrumbs.

Step 11

Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal.

Step 12

Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed.

Step 13

Note - pockets of butter are normal.

Step 14

Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size.

Step 15

Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape.

Step 16

Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming.

Step 17

Bake at 425 degrees F for 8-10, then cover the outer crust with a pie shield or a strip of foil.