1. In the bowl of a food processor, pulse all ingredients EXCEPT egg to create thick crumbs*, then pulse/process in the egg until a dough forms** Gather the dough into a ball prior to rolling or pressing into your pie dish.
2. If the dough is overly sticky (I haven't had it happen), you can wrap it in plastic wrap and flatten into a disc, then chill until it firms up. You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.
3. To get the dough into your pie dish, you can either:
4. Roll out the dough into a circle between two sheets of parchment. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
5. If you don't wish to roll out the dough, you can simply press it into 9 inch pie dish using your hands or a piece of parchment paper as shown in the photo above.
6. Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.
7. For a partially baked crust, bake at 375 degrees F for about 6-8 minutes, or until barely set.
8. For a fully baked crust, bake at 375 degrees F for 15 mins or until very lightly browned. You can use a foil tent to avoid the edges browning too much.
9. Use for quiches, or any one-crust pie, sweet or savory! For double crusted pies, the recipe can be doubled and the dough formed into two balls of equal size. Enjoy!

Recipe Notes

*If you don't have a food processor, you can use a pastry blender to blend the flours with the shortening until a thick crumb forms as shown in photo
**If not using a food processor, whisk the egg prior to adding, then stir in with a wooden spoon until a workable dough forms
***If you can have dairy, solid, cold grass-fed butter will work well. If dairy isn't an option and you don't have palm shortening, you can also use refined coconut oil, solid, at room temp or colder, BUT the crust will break/crumble more