Instructions

1. Preheat the oven to 350 degrees F. Add almond flour, arrowroot, and salt to a medium sized bowl. Whisk to combine. With a rubber spatula or spoon, stir in the coconut oil and syrup until the mixture is crumbly but sticks together when pressed. Add a little water if the mixture is still too dry, about 1 tablespoon should be plenty.
2. Form a ball with the dough. Press into a tart or pie dish, or place on a piece of parchment paper and roll until about 1/8" thick and then place into your pie dish. Prick the bottom and sides of the pie crust with a fork to prevent bubbling, though I haven't noticed any bubbling with this recipe. Place the crust in the freezer for 5 minutes.
3. For tarts like my caramel apple tart, this pie crust recipe does not need to be pre-baked. For pies with wet fillings like pumpkin pie, pre-bake for about 10 minutes to prevent it from getting soggy. For custard filled pies like chocolate cream, bake the crust completely, about 12-15 minutes and let cool before filling.