Pie Crust (Double Batch)

Ingredients:

3 ¼ Cups Almond Flour

¾ Cup Tapioca Flour

1 tsp Salt

½ tsp Baking Soda

1 tsp Thyme Leaves, optional

2 Tbsp Coconut Oil, melted

2 Tbsp Extra Virgin Olive Oil

5 oz Filtered Water

Directions:

1. Whisk together the dry ingredients

2. Add the oils, then mix thoroughly with a whisk until the mixture resembles coarse crumbs.

3. Add the lemon juice to the water, then mix it into the other ingredients with a spatula. Cover the dough and allow it to meditate for 10+ minutes before rolling out the dough.

4. Preheat the oven to 375℉

5. Place half of the dough in between two pieces of parchment paper, then use the bottom of a heavy pan to smoosh the dough into a circle,

6. Roll out the dough into a circle 2 inches wider than the pie pan; it should be about ¼-inch thick. Flip the dough into the pie pan and crimp the edges. Repeat with the remaining dough

7. Bake the crusts for 24 - 27 minutes, until lightly browned. Remove the crusts from the oven and allow them to cool slightly adding a filling and rebaking. 

Notes:

• You can freeze these pie crusts to use later at your convenience. To freeze, allow the crusts to cool completely, then put them in gallon sized freezer bags, seal tightly, and freeze for up to 3 months.