Pie Crust - Danielle Walker - Thankful

almond flour, coconutflour,egg, 1 tablespoon ice cold water, salt, butter

preheat oven to 325. combine 1st 5 ingredients in food processor, process for 10 seconds til combined.

scatter the butter around the bowl then pulse 4 to 5 times, til a ball of dough forms and the butter is pea sized.

gather the dough into a tight ball and roll it out to a circle 1/4 inch thick between two sheets of parchment.

press dough into bottom and up sides of pie plate. Fold edges under and crimp or flute dough with fingers.

Cut a circular piece of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans.

Bake for 10 minutes, remove weights and bake 5 min longer. Cool on wire rack.

make ahead tip:
prepare and bake crust 2 days before thanksgivng. cover and store in fridge until ready to bake.

can replace ghee with palm shortening or butter

Serving Size: makes 1 9 inch pie