2 Tablespoons coconut flour
1 Cup almond meal
1/4 cup coconut oil (soft, room temp)
4 Tablespoons liquid stevia
1 Tsp vanilla extract
Combine all ingredients and place into the food processor
Preheat oven to 340 F
Grease a 10" pie pan with removable loose bottom - easier to unmold the pie.
Place all the ingredient into a food processor and process until a crumble is forming - about 1 minute.
Gather the crumble on a hard surface with your hands to form a ball of dough.
Since it will be very crumbly, place the dough onto a piece of plastic wrap sheet. Gently wrap to enclose the dough and form a ball.
Refrigerate dough ball for 20 minutes until it firms up.
Transfer the dough ball into a 10 inch pie pan with removable loose bottom.
Hint: Using a removable loose bottom pan is the easiest way to lift out the crust from the pan.
Firmly press the fragile and crumbly dough with your hands to cover all the pan being sure that this crust is easy to unmold from the pan it is important to firmly press the dough on the pan leaving no air or empty spaces should be left or it could break easily when baked.
Decorate the edges of the crust with a fork making tiny holes all around the pie crust. This also helps to prevent airflow between the pan and delicate crust while baking.
Pre bake at 325 F for 20-25 minutes or until golden brown covering the pie after 10 minutes with a piece of foil to avoid the border to burn.
Carefully unmold after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.