Step 1

In a large mixing bowl, sift together the 2 cups almond flour, 1/3 cup arrowroot starch, and 1/2 teaspoon sea salt.Add 1 stick of cold butter (1/2 cup). Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.

Step 2

Form a well in the center of your flour mixture.Add 1 egg.Use a fork to mix together until the egg is fully incorporated and the batter feels sticky.

Step 3

Use your hands to bring the mixture together into a tight ball.Form the ball into a small disk.Place the disk of dough between 2 pieces of parchment paper and refrigerate for 30 minutes.

Step 4

Remove the dough from the fridge. Use a rolling pin to flatten the dough while it is still inside the parchment paper. Roll it to roughly 1 inch larger diameter than the pie dish.

Step 5

Remove 1 side of the parchment paper, transfer the dough carefully to the pie dish, exposed pie crust side down.Remove the other side of the parchment paper.

Step 6

Press the pie crust into the pie dish.

Step 7

Remove any excess dough from the edges. You want Very small edges.

Step 8

Preheat your oven to 375 degrees and place the rack in the center position.Bake your pie crust for 10 minutes or until the edges are golden brown.

Step 9

Cool before filling.