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1
Weigh and sift together the almond flour, coconut flour, tapioca flour and salt until combined.
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2
Using a food processor or pastry cutter, cut the cold butter, palm shortening or lard into the flour mixture until the size of small peas.
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3
Add the egg and pulse just until a dough begins to form.
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4
Form the dough into a ball, flatten into a disk, cover with plastic wrap and refrigerate for 20 minutes.
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5
Transfer the dough to a work surface covered with parchment paper that has been lightly floured with tapioca.
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6
Pat the dough into a ball and flatten it into a disk.
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7
Lightly dust the top of the disk with tapioca flour and use another sheet of parchment paper to cover the dough as you roll it out into a round at least 12 inches in diameter and about 1/8 inch thick.
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8
Continue sprinkling tapioca to ensure the dough doesnt stick to the paper.
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9
Carefully transfer the rolled-out dough to your chosen pan, using your fingers to repair any cracks.
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10
Make an egg wash by whisking the egg white with a teaspoon of water.
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11
Brush the edges of dough with the egg wash. You can also use the egg wash to help adhere any decorative cutouts to the edges of the pie dough.
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12
To partially or completely bake unfilled pastry, preheat the oven to 375 to 400F.
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13
Bake for 15 to 18 minutes (10 to 12 minutes for partially baked shell).
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14
Let cool completely on a wire rack before filling.
