Choose either the Almond Flour Crust or the Coconut Flour Crust, presented here specifically for those on the GAPS Diet. Both recipes are compliant, but many on GAPS will prefer either a nut-based or coconut-based recipe. Both recipes take just 15 minutes to make and 10 minutes to bake.
In a large bowl, combine the blanched almond flour and sea salt.
Add the melted coconut oil and egg. Using an electric mixer (or by hand with a fork), stir to combine.
Transfer the dough into a 9-inch pie plate. Press the pie crust into the bottom and up the sides. (This dough will not reach to the very top of a deep 9" pie plate.) Shape the top edge of the crust with your fingers or the tines of a fork. Prick the pie crust all over (to prevent air bubbles in the oven.)
Bake about 12 minutes, until golden brown all over and slightly darker at the peak's edges.
Cool fully, and then fill and chill.
Coconut Flour Pie Crust
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, using electric mixer (or by hand with a fork), beat together wet ingredients and sea salt: fat of choice, eggs and honey.
Add coconut flour. Mix again until dough holds together.
Transfer the dough into a 9-inch pie plate. Press the pie crust into the bottom and up the sides. Shape the top edge of the crust with your fingers or the tines of a fork. Prick the pie crust all over (to prevent air bubbles in the oven.)
Bake about 10 minutes, until golden brown all over.
Cool fully, and then fill and chill.
Notes
The following nutritional data is for the Keto version of this recipe.