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1
In a spice grinder or food processor, grind the golden flax seeds to a powder.
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2
Add the 1/3 cup water to a small jug and whisk in the ground flax seeds with a fork. Set aside.
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3
Add the unsweetened shredded coconut to a mini food processor and process for a minute or so. When it is ready, the coconut flakes will look almost like breadcrumbs. Stop processing when you see coconut butter start to form on the sides of the bowl.
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4
Add the coconut flour and pulse until combined.
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5
Lastly, add the raw honey and COLD rendered duck fat. Pulse until combined.
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6
Transfer the mixture to a stand mixer and add the flax seed & water gel to the bowl.
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7
Run with the paddle attachment on 2, drizzling in the coconut oil and 6 tbl of water. As needed, continue to add up to another 4 tbl of water, until you can squeeze the dough together in your fist and it holds its shape without crumbling.
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8
Preheat the oven to 300F. Grease your pie pan with a little extra coconut oil and line the bottom with parchment paper.
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9
Pat the pie crust dough into the dish, pressing out from the middle evenly with your hands. Gently push the crust up the sides of the pie dish with your fingers.
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10
Use a fork to prick holes all over the pie crust dough.
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11
Bake until the edges are beginning to turn golden brown and beginning to pull away from the sides of the pie dish, about 25 minutes.
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12
Allow to cool before filling.
