It's very easy to make my Paleo Pie Crust! it's and almond flour pie crust that's perfect for sweet pies or savory pies or quiches if you omit the sugar.
Beat the eggs in a small bowl.
In the bowl of your stand mixer add the almond flour, tapioca starch, coconut sugar, baking soda and mix well to combine.
Now add the coconut oil and eggs and mix well until it's well blended.
The pastry will likely be very soft so wrap it in cling wrap and put it in the fridge for at least an hour to harden up enough so that you can roll it out.
To roll out, I like to put it on parchment paper with cling wrap over the top as this helps prevent it sticking to the rolling pin. Please note that as the pie crust dough warms up it can become sticky and hard to work with so you need to work quickly. If it becomes too soft you'll simply need to refrigerate it again until it firms up.
Cook this for 12 minutes empty in a 350F oven.
Cook for up to 45 more minutes with pie filling of your choice after you have blind baked it.
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