2 1/2 cup Blanched almond flour
1/4 tsp Sea salt (or 1/2 tsp for savory pie crust)
1/4 cup Ghee (measured solid, then melted)
1 large Egg (or ~2 tbsp additional ghee) or 1 Flax egg (1 tbsp ground flax seed and 3 tbsps water, let sit before using)
regular size cupcake pan or pie pan
Preheat the oven to 350 degrees F (177 degrees C). Use a non stick cupcake tray.
In a large bowl, mix together the almond flour and sea salt.
Stir in the melted ghee and egg, until well combined. The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
Press the dough into the bottom of the cupcake pan. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking.)
Servings: 1 large Pie crust or 12 small tarts
When putting it in the pie plate or cupcake pan, Use a spoon dipped in hot water. It smooths it out nicely.
If you can’t eat nuts, you could use garbonzo bean flour or rice flour (the texture will be a bit different depending on the flour used)