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-1 1/8 cups of lectin free flour (I use 1/2 cup blanched almond, 1/4 cup arrowroot, 1/4 cup tapioca, 1/8 cup coconut flours)
-1/4 teaspoon salt
-1/4 cup cold homemade butter (or A2 or French)
-1/8 cup buttermilk (or A2 casein milk)
-1/2 teaspoon extra virgin olive oil

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1. Whisk flours and salt in a mixing bowl.
2. Using a pastry blender (or fingers), cut the butter into the flour (it should look like little pebbles).
3. Add buttermilk or milk and gently toss with your hand.
4. Add extra virgin olive oil and gather dough into a ball, trying not to press too much. Shape the dough into a disc
5. Wrap the dough in a beeswax or cling wrap and refrigerate for 30 minutes
6. Remove the dough from the refrigerator and preheat oven to 375ºF.
7. Roll the dough between a Silpat mat or parchment paper until the dough is sized to the pie pan.
8. Using a spatula, transfer the pie crust to the pie pan. If any sections break, carefully press them back into place. Trim the edges so they are flush with the pan.
9. Use a fork to poke small holes in the bottom of the crust.
10. Bake the crust for 5 minutes.
11. Allow the pie crust to cool and add desired filling. Cook according to pie recipe. Enjoy!