2 cups tightly-packed blanched almond flour 1 TBS flax meal + 3 TBS water, plus more as needed (NOTE: use golden flax seeds to make your flax meal if you would like an even color to the crust. Simply grind them in a nut/seed grinder, or coffee grinder, to make the flax meal.)

Preheat oven to 350° F. Mix the flax meal and the 3 TBS water together and let sit for about 10 minutes. Place almond flour in a food processor and turn on. While running, pour in the flax mixture. Pulse until the flax is completely incorporated and the dough is sticking together. Drizzle in more water as needed. The dough should be soft and smooth. Turn the dough out onto a sheet of plastic wrap. Press it together tightly and form a disc. Refrigerate for about 30 minutes.
Roll the dough in between 2 sheets of plastic wrap, then turn it out into a pie plate. Don’t worry if it’s not perfect. You will shape it when it’s in the pie plate. Use one of the sheets of plastic wrap to smush the dough up the sides of the plate and level it down as best you can. The BEST way to do this is with something called a pastry and pizza roller (see photo above). It makes everything even and smooth. It’s very inexpensive and I highly recommend having one in your kitchen. Flute the edges using your fingers or a fork, making any design you like. Dock the crust (poke it all over with a fork). Bake for 15-20 minutes until the edges of the crust are golden.