Preheat the oven to 350 F. Grease a 9-inch pie plate.

In a large mixing bowl, whisk together the dry ingredients - almond flour, tapioca flour, coconut flour, salt, and sugar (if using any).

In a separate large bowl, add the butter or vegan butter and roughly chop it up using a pastry blender or a sharp knife. (If using coconut oil, simply add it to the bowl.)

Add the egg to the butter and combine well with a spatula.

Add the egg and butter/coconut oil mixture to the flour mix and combine well until you have a smooth dough.

If the dough appears to be too wet and sticky to work with, wrap in plastic wrap and let it firm in the fridge for about 20 minutes.

Place the dough in between two pieces of parchment paper or plastic wrap. Roll it out into a circle with a rolling pin then flip the dough onto the pie pan.**

Press the bottom and side to make sure it covers all around the pie pan. Optional: make little pinches around the pie crust for a festive look.

Once pressed into the pie dish to preferred thickness, use a fork to gently pierce the dough a few times in order to prevent the dough from puffing up.

Pre-bake the crust for 8 - 10 minutes before adding the preferred filling. Or bake for 15-20 minutes if you are planning on adding a no-bake pie filling. ***