Directions:

In a food processor, combine almond flour, tapioca starch, baking powder and salt. Pulse to mix, occasionally using a utensil to scrape down sides.

In a small mixing bowl, whisk the egg, ghee and vinegar together. Slowly pour into the food processor while running in on low. Combine and pulse approximately 1 minute, the dough will still look crumbly. Open food processor and squeeze dough with your hands to make sure it holds its shape. If it is too dry, add table spoons of cold water at a time and continue to test the dough.

Remove dough from the processor and lightly kneed into a ball. If it is too wet and sticky, add some tapioca starch and kneed into it.

Divide dough into two equal portions. If you are not going to use one of the portions, wrap it in plastic wrap and store in the fridge or freezer. (Dough can be stored up to 3 days in fridge or longer in freezer. Allow to thaw overnight before using, if frozen).

In between 2 sheets of parchment paper, place the dough and use a roller to roll out the dough to the needed size or your pan. Push back the dough to form a clean circle and roll out smooth. You may need to repeat this process several times to avoid cracks on the edges. Remove top parchment paper and place pie pan on top. Carefully slide your hand under the bottom parchment paper and put your other hand on the pie pan, then flip the dough over while placing it within the pie pan. With the parchment paper still on the dough, mold the dough to the pie pan. Mend any cracks with your finger. Then pierce inside edge where wall of pan starts, with a fork also pierce 4 times on the bottom (to prevent bubbling).

Preheat oven to 350 F (180 C) and bake for approximately 30-40 minutes or until lightly brown.