adapted from wholesomeyum.com
2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/4 cup ghee (sub shortening or coconut oil if desired), melted
1 large egg
Preheat oven to 350F. Line the bottom of a 9-in round pie pan with parchment paper, or grease well.
In a large bowl, mix together almond flour and sea salt. Stir in melted ghee and egg, until well combined. The dough will be dry and crumbly at first but just keep mixing, pressing and stirring until it’s uniform and there is no loose almond flour left.
Press the dough into the bottom of the prepared pan. Carefully poke holes in the surface using a fork to prevent bubbling.
Bake for 10-12 minutes, until lightly golden. Add fillings only after pre-baking.