I’ve used this pie crust recipe for years and just realized I never posted it on its own. Usually I half the recipe since I make single crust and/or mini pies and it works just as well. When transferring into a pie pan, the crust may crack or break. Pat it back together with your fingers; it may not look pretty, but that doesn’t effect flavor.

2 1/4 cups super fine, blanched almond flour
1/4 cup coconut flour
5 Tbs butter or coconut oil, melted & cooled
2 Tbs cold water
1 tsp stevia-erythritol blend (optional)
1/4 tsp salt

In a large bowl, combine almond flour, coconut flour, sweetener, and salt. Mix ingredients well. Add coconut oil or butter and stir until a crumbly dough forms. Add water, a little at a time until dough holds together. You may not need all of it. Split the dough in two and roll into balls. Sandwich each of the dough balls between sheets of parchment paper and flatten out with the palm of your hand until a half inch think. Chill the crusts along with parchment paper in the refrigerator for 45-60 minutes. Once chilled, roll crusts to about an 1/8″ thick. Place bottom crust in pie pan and pat into place with fingers to remove any cracks in the crust. Add desired filling. Cover with top crust and crimp the edges with your fingers. Cut a few air vents in the top crust and bake until golden brown and filling is cooked through.