Coconut Flour Pie Crust (Gluten Free)

This is a great crust to use for both sweet and savory pies and quiches. It comes out flaky and buttery, just like the real thing. I used it to make a ham and leek quiche that i will post the recipe for shirtly. It browns quickly in the oven so make sure to keep an eye on it and don't walk away from the kitchen!

Ingredients:

• 1/2 cup almond flour
• 1/2 cup coconut flour
• Pinch of salt
• 1/4 cup melted butter
• 2 eggs

Directions:
Pre-heat oven to 400 degrees
Melt butter in a microwave safe bowl and then whisk in all ingredients except coconut flour. Now sift coconut flour and then mix in. Form the mixture into a ball.

You will need to roll out the dough between 2 pieces of wax paper. The easiest way to do this is by taping one piece of wax paper to your counter.
Roll out dough to desired thickness.
Very carefeully flip the crust over into the bottom of a greased 9"  pie plate. Use any extra pieces of dough to fill in holes if you got any while transfering your dough.
Bake for 15 minutes, being sure to keep an eye on it during the last few minutes.

16 carbe for the entire pie crust!!