Butter. Place butter in the freezer for 30 minutes before getting started. Shred butter using a box grater, place on a plate, and freeze for another 30 minutes.
Combine. Place all dry ingredients in a food processor, and process a few times to combine. Add butter (7 1/2 Tablespoons), whisked egg (1), and egg white (1). Pulse only until the dough becomes crumbly (about 8-10 pulses using 1-second intervals). (Note 3): the butter should be visible in the dough.
Form the dough into a ball and flatten it into a disc. Wrap the dough in cling wrap and place in the fridge for at least 1 hour, or up to 3 days.
Fill pie pan. Once the dough has chilled, use a rolling pin to roll the dough between two sheets of parchment until it forms a 12" circle. Remove the top layer of parchment, and lay the dough over the pie pan. Then carefully peel back the bottom piece of parchment. Fold the edges over and decorate as desired. Place the pie pan in the freezer for 30 minutes.
To blind bake:
Preheat oven to 425. (Optional: whisk the remaining egg, and use a small brush to put a thin layer of the egg on the edges of the crust.) Bake in preheated oven for 12-14 minutes, or until the edges are a nice golden brown.
Almond Flour. For the flakiest, most delicate texture, be sure to use a fine grain almond flour, such as Bob's Red Mill.
Xanthan Gum is necessary to bind the pie crust ingredients together, and can't be skipped or subbed.
Butter. The butter should be visible in the dough. It should not blend completely. This is what creates a flakey crust.
Foil collar. With the high-fat content of this crust, it will burn more easily than a flour-based crust. I recommend making a foil collar to protect the crust when baking.
Double batch. Make the dough in 2 batches, as doubling the ingredients at once won't combine properly in the food processor.
Nutritional information is based on 1/8th of the pie crust and doesn't include any filling: