Preheat the oven to 350°F and grease a 9-inch pie pan with butter. Set aside.
In a large bowl, combine the almond flour, tapioca starch, salt, and sugar.
Add the egg and butter to the bowl. Mix with a rubber spatula, then knead to combine.
Place the dough between two pieces of parchment paper. Use a rolling pin to flatten into a 13-inch circle.
Remove the top piece of parchment and flip it onto the pie pan. Press together and mend any rips. Use a fork to poke a few holes in the center.
Bake in the oven for 15 minutes.
Add your filling, then bake per the instructions of the pie recipe. Enjoy!
Notes
If you want to add a pretty look, you can pinch around the edges to form a crimped crust.
Make sure you don't skip parbaking the pie crust before using. This helps keep the crust nice and crisp.
Don't overfill the pie! If you do, you'll have a mess in the oven and a pie crust that may end up being soggy on the bottom.
If you want to add more fall flavor to the crust, mix in a little bit of ground cinnamon. Just be sure to stir it well so that there aren’t clumps in the mixture.
You can make the pie dough ahead of time and store in several ways. Keep the ball of dough wrapped in plastic wrap, roll out the raw crust and store in a covered pan, or pre-bake it. No matter which route you go, make sure to keep the dough in the fridge.
Mama says, “Make sure to always check your labels!