Almond Flour Pie Crust

2 1/2 cups almond flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, at room temperature, beaten
1/4 cup unsalted butter, melted and cooled, or melted coconut oil
1 teaspoon vanilla extract
 
Butter a 9-inch pie pan.  Heat oven to 350°F.
 
In a large mixing bowl, combine the dry ingredients: almond flour, sugar, and salt.  Stir in egg, butter, and vanilla extract.  Combine with a spatula at first, then knead with your hand to form a pie dough.
 
Place the dough ball in the center of two pieces of parchment paper and roll dough into a circle large enough to fill the pie pan.  Peel off the first piece of parchment paper, slide your hand under the second piece of parchment paper with the rolled dough on it, and quickly flip dough over into the pie pan.  Press the dough into the pan using the parchment paper, then peel off the paper.  Use extra dough that falls off to patch any holes.  Smooth with a spoon.
 
Prick the crust using a fork.  Cover the sides of the crust with foil to prevent them from darkening too fast.
 
Bake the crust for 15-20 minutes.  If the center puffs up, use a fork to prick and deflate it.
 
Remove from oven and add pie filling; return to the oven following the pie recipe to set the filling.  You can keep the foil protection on the side of the pan to prevent it from darkening.  Bake until the filling of your pie is set.
 
Note:
You can make ahead this pie crust up to 48 hours before use.  To freeze, flatten the dough ball into a thick disc, wrap it in plastic wrap, and place it in an airtight container; the double sealing prevents moisture from going into the crust.  To defrost: the day before making the pie, unwrap the dough, and place it on the kitchen countertop.
 
Makes 1 9-inch pie crust.
 
From SweetasHoney.co, with minor changes