GRAIN FREE PIE CRUST

GRAIN FREE PIE CRUST
(***REDUCE arrowroot to 1/2 C and add 2 Tbsp coconut flour. It makes the crust softer and more absorbent.)
1 C blanched almond flour,
3/4 C arrowroot flour (See Update Above)
2 Tbsp. whole Psyllium husks (preferred) or 1 tsp. Xanthan gum
1/4 tsp salt
1 Tbsp honey
4 Tbsp Earth Balance butter (vegan) or Earth Balance Coconut Spread (grain free, what I now use) or Coconut Oil
1 egg
1/2 tsp. vanilla
Cold Water As Needed
Additional Arrowroot As Needed

Combine the almond flour, arrowroot, salt, coconut flour (if using) and Psyllium husks in a food processor. Give it a good whirl a few times until it's one lovely flour.(Can also use flax seed)
Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles sand with small balls in it.

Add in the egg, honey, and vanilla. Pulse until combined and forms a ball. Your dough should have the consistency of Play-Dough. You can add 1 Tbsp. of ice cold water if it's too dry, or 1 Tbsp. of arrowroot if it's too wet until it reaches the desired consistency.

Form dough into a disk and wrap with plastic wrap. Let rest in refrigerator for at least 1 hour (or until crust is firm and can be rolled out) or up to 2 days. If you don't allow it to firm up in fridge that's fine, just continue to step 5 as it will not be able to be rolled out.
***Update To roll out dough***: Make sure it has rested in fridge long enough (I usually allow to rest overnight) for dough to firm up, shape into a circle and place onto a piece of parchment paper. Roll with a rolling pin, reshaping as you roll. Invert onto greased and floured pie pan. Patch up any cracks and apply any decorative effects!!! Yeah- A grain free crust that can be rolled!
Place in the freezer while you make the filling. Bake as directed but watch the crust carefully as almond flour burns easily. You may need to cover the crust with a crust protector or a ring made of foil after 10 to 15 minutes of baking.
To pre-bake your pie crust: Prick the bottom of the crust with a fork so it doesn't puff up. Then place in freezer for at least 15 minutes while oven pre-heats to 350 degrees. Bake for 13 -15 minutes (7-10 minutes for a tart pan)