Step 1

Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). In a bowl, mix the almond flour, flax meal and a pinch of salt.

Step 2

Add softened butter (or ghee or coconut oil) and egg.

Step 3

Use a spoon or your hand to mix until thick dough is formed.

Step 4

Transfer into a greased 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans, or into 4 individual 5-inch pans. (Tip: It's best if you use non stick pie pans with removable bottoms. If using a large pie pan, line the bottom with a piece of 9-inch (23 cm) round parchment paper.)

Step 5

Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. If you're using a large pie crust, it's better to use baking beans to weigh the dough down and prevent air bubbles from forming. (Note: Check the tips in the recipe for fillings.)

Step 6

Place in a baking tray and transfer into the oven. Bake for 8 to 12 minutes, depending on the preferred browning, turning the tray halfway to ensure even cooking.

Step 7

Remove the tray from the oven and place on a cooling rack. When cool, remove from the pie pans. If needed, you can use a sharp knife to help gently release the pie crusts.

Step 8

Store at room temperature in a covered container for up to 3 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.